Mini Pavlovas with Fresh Fruit and Whipped Cream Recipe

Introduction

Mini Pavlovas are delightful individual meringue nests topped with whipped cream and fresh fruit. Light, crisp on the outside, and soft inside, they make a perfect elegant dessert for any occasion.

Ingredients

• 160 ml / 2/3 cup egg whites (5 – 6 large eggs)
• 1 1/4 cups caster sugar (superfine sugar)
• 2 1/2 tsp cornflour / cornstarch
• 1 tsp white vinegar
• 1 1/2 cups heavy/thickened cream (whipping cream), cold
• 3 tbsp caster sugar / superfine sugar
• 1 tsp vanilla extract
• Strawberries, mangoes (diced into 1 cm / 1/3″ cubes)
• Blueberries, raspberries, kiwi (sliced), passionfruit pulp
• Small mint sprigs
• Icing sugar / powdered sugar (for dusting)

Instructions

1. Step 1: Separate the egg whites from the yolks while cold from the fridge. Measure 160 ml (2/3 cup) egg whites and let them come to room temperature for 30 minutes to fluff better.
2. Step 2: Preheat the oven to 150°C / 325°F (all oven types).
3. Step 3: Using a stand mixer or electric beater, beat egg whites on high for 1 minute. Gradually add sugar one dessert spoon at a time while continuing to beat.
4. Step 4: Beat for 8 minutes on high until the mixture is glossy, fluffy, and sugar grains are dissolved (test by rubbing between fingers). Add vinegar and cornflour, then beat for another 30 seconds.
5. Step 5: Prepare baking trays by dabbing a bit of meringue on the corners to hold parchment paper in place. Line trays with baking paper.
6. Step 6: Transfer the meringue to a piping bag fitted with your chosen nozzle. Pipe 12–13 mounds about 6–7 cm (2.5″) wide and 5 cm (2″) tall. Flatten slightly and make a shallow dent in the center to hold cream and fruit. The final height after baking should be around 4 cm (1.6″).
7. Step 7: Place trays in the oven, immediately lower temperature to 110°C / 225°F (100°C fan). Bake for 1 hour 30 minutes or until dry to the touch. If still sticky, continue baking as needed.
8. Step 8: Turn off the oven and leave pavlovas inside to cool completely for 4 hours or overnight (about 10 hours).
9. Step 9: Once cool, store pavlovas in an airtight container in a cool, dry place until ready to serve.
10. Step 10: Beat cold heavy cream, caster sugar, and vanilla extract on high until soft peaks form (about 1 minute in a stand mixer or 2–3 minutes with a handheld beater). For stabilized whipped cream, follow your preferred method.
11. Step 11: Just before serving, spoon whipped cream into the meringue nests, top with a mix of diced and sliced fruit, and dust with icing sugar. Garnish with small mint sprigs if desired.

Tips & Variations

• Allow egg whites to come to room temperature for better volume and stability.
• Add a teaspoon of vinegar and cornflour to stabilize the meringue and help maintain its shape.
• To make stabilized whipped cream, incorporate a little gelatin or use commercial stabilizers to keep cream firm longer.
• Experiment with different fresh fruits like passionfruit pulp or kiwi for a tropical twist.
• Pipe smaller or larger pavlovas to suit your presentation needs.

Storage

Store fully cooled pavlovas in an airtight container in a cool, dry place for up to 2 days. Avoid refrigeration before serving to keep the crisp exterior. Once decorated with cream and fruit, serve immediately as they soften quickly. Leftover whipped cream can be refrigerated and used within 24 hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pavlovas ahead of time?

Yes, you can bake and cool the pavlovas up to a day in advance. Store them in an airtight container at room temperature. Add the cream and fruit just before serving to keep the meringue crisp.

What if my meringue is sticky after baking?

Oven temperatures can vary. If the meringues are still sticky, return them to a low heat for additional time until completely dry to the touch. Cooling them inside the turned-off oven helps finish the drying process gently.

Mini Pavlovas with Fresh Fruit and Whipped Cream Recipe

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4.6 from 197 reviews

This Mini Pavlovas recipe delivers light, crisp meringue nests with a soft marshmallow-like center topped with luscious whipped cream and fresh fruits. Perfect as an elegant dessert for any occasion, these pavlovas are baked low and slow to achieve the ideal texture and decorated with a medley of fresh berries and tropical fruits for a refreshing finish.

• Author: Maya
• Prep Time: 40 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 6 hours 40 minutes (including cooling time)
• Yield: 12–13 mini pavlovas 1x
• Category: Dessert
• Method: Baking
• Cuisine: Australian/New Zealand
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Meringue:

• 160 ml / 2/3 cup egg whites (5 – 6 large eggs)
• 1 1/4 cups caster sugar (superfine sugar)
• 2 1/2 tsp cornflour (cornstarch)
• 1 tsp white vinegar

For the Whipped Cream:

• 1 1/2 cups heavy/thickened cream (whipping cream), cold
• 3 tbsp caster sugar (superfine sugar)
• 1 tsp vanilla extract

For Decoration:

• Strawberries, diced into 1 cm cubes
• Mangoes, diced into 1 cm cubes
• Blueberries
• Raspberries
• Kiwi, sliced
• Passionfruit pulp
• Small mint sprigs
• Icing sugar (powdered sugar), for dusting

Instructions

1. Prepare Egg Whites: Separate the egg yolks from the egg whites while still cold from the refrigerator as it’s easier. Measure out 2/3 cup (160 ml) of egg whites and set aside at room temperature for 30 minutes to help them fluff better when beaten.
2. Preheat Oven: Preheat your oven to 150°C (325°F), suitable for all oven types to ensure even baking.
3. Beat Egg Whites and Add Sugar: Using a stand mixer or electric beater, beat the egg whites on high speed for 1 minute. Gradually add the caster sugar one dessert spoon at a time while continuing to beat to dissolve the sugar evenly.
4. Continue Beating: Beat the mixture on high for 8 minutes until it becomes fluffy, glossy, and free of sugar granules. Test by rubbing a bit between your fingers. Then, add the white vinegar and cornflour and beat for an additional 30 seconds to stabilize the meringue.
5. Prepare Baking Trays: Dab a little meringue on the corners of two baking trays and cover them with parchment paper to keep the paper in place.
6. Pipe Meringue Mounds: Transfer the meringue mixture to a large piping bag fitted with your choice of nozzle. Pipe 12 to 13 mounds about 6 to 7 cm (2.5 inches) wide and approximately 5 cm (2 inches) tall on the trays. Flatten the tops slightly and create a dent in the center to hold the cream and fruit later. The final height of the pavlovas should be about 4 cm (1.6 inches).
7. Bake the Pavlovas: Place both trays in the oven and immediately reduce the temperature to 110°C (225°F) (or 100°C if using a fan oven). Bake for 1 hour and 30 minutes or until the pavlovas are dry to the touch. If they feel sticky, continue baking, as exact times may vary.
8. Cool in Oven: Turn the oven off and leave the pavlovas inside to cool completely for at least 4 hours or up to overnight (around 10 hours) to prevent cracking and to finish drying out.
9. Store Properly: Once fully cooled, store the pavlovas in an airtight container in a cool, dry place until ready to use to maintain crispness.
10. Whip the Cream: In a large bowl, beat the cold heavy cream, caster sugar, and vanilla extract on high speed until soft peaks form. This generally takes about 1 minute with a stand mixer or 2 to 3 minutes with a handheld beater.
11. Assemble and Decorate: Just before serving, spoon a generous dollop of whipped cream into each meringue nest. Top with an assortment of fresh fruits like strawberries, mango, blueberries, raspberries, kiwi slices, and passionfruit pulp. Garnish with small mint sprigs and dust lightly with icing sugar if desired.

Notes

• Use room temperature egg whites for better volume and fluffiness in your meringue.
• Cornflour and vinegar stabilize the meringue and help achieve the characteristic marshmallowy center.
• Baking at a low temperature for a longer time dries out the meringue without browning it, preserving its delicate texture.
• Letting the pavlovas cool slowly in the oven minimizes cracking and shrinking.
• Store fully cooled meringues in an airtight container to keep them crisp and prevent moisture absorption.
• For stabilizing whipped cream, you may add a small amount of gelatin or use stabilizers according to your preferred method to maintain texture longer.
• Decorate just before serving to avoid the meringue getting soggy from the cream and fruit.

Keywords: mini pavlovas, meringue dessert, pavlova recipe, whipped cream dessert, fruit pavlova, Australian dessert