Mini Pavlovas with Cream and Berries

Name: Mini Pavlovas with Cream and Berries
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 4 large egg whites; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 teaspoon cornstarch; 1 tablespoon vinegar; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; Assorted fresh berries (strawberries, blueberries, raspberries)

Highlighted under: Baking & Desserts

I absolutely adore making Mini Pavlovas with Cream and Berries for special occasions. The combination of crispy meringue, light whipped cream, and vibrant berries creates such a delightful dessert. Every bite feels festive and extraordinary, perfect for impressing my guests. I love how easy they are to customize with different fruits, making them a versatile choice for any season. These mini treats have become a staple in my dessert repertoire, showcasing elegance while allowing me to indulge my passion for baking.

Created by

Maribel Hayes

Last updated on 2026-01-10T02:04:11.606Z

When I first tried making Mini Pavlovas, I was amazed at how a simple mixture of egg whites and sugar could transform into such a sophisticated dessert. The key to achieving that perfect meringue is to whip the egg whites until they form stiff peaks and then gently fold in the sugar until shiny. This technique ensures a crisp exterior while keeping the inside soft and chewy. It’s a beautiful contrast that my family always raves about.

One specific tip I have is to bake the pavlovas at a low temperature and allow them to cool in the oven with the door ajar. This helps to prevent cracks and achieves a delightful texture. I love serving them with freshly whipped cream and an assortment of berries, creating a beautiful and delicious dessert that never ceases to impress.

        Why You Will Love This Recipe
        Delicate meringue with a satisfying crunch
Fresh, juicy berries add brightness and flavor
Easily customizable for any season or occasion

      

Mastering the Meringue

To create the perfect pavlova, achieving the right meringue texture is essential. Start by ensuring your mixing bowl and whisk are completely grease-free, as even a small amount of fat can prevent the egg whites from whipping properly. When beating the egg whites, do so at medium speed until soft peaks form — this usually takes about 2-3 minutes. Gradually add the sugar, one tablespoon at a time, allowing it to dissolve before adding more. This slow incorporation helps create a glossy and stable meringue.

The addition of cornstarch and vinegar plays a crucial role in meringue making. Cornstarch stabilizes the meringue, providing structure, while vinegar helps to enhance the chewy texture we desire. This combination is what sets mini pavlovas apart from other meringue recipes. If your meringue feels too runny after adding the sugar, continue to beat it until stiff peaks form—this should take another 2-3 minutes.

Assembly and Presentation Tips

Once you have your baked pavlovas, assembling this dessert is where your creativity can shine. I love using a piping bag to fill the meringue nests with whipped cream; it gives a beautiful, professional touch. A large round tip creates an elegant swirl, but if you prefer a rustic look, just spoon it in. Be sure to fill them right before serving to maintain the crispy texture of the meringue, as it absorbs moisture over time.

Berries are the star of the show, so don't hesitate to get creative with your toppings! In addition to strawberries, blueberries, and raspberries, try adding sliced kiwi or passion fruit for a tropical twist. A sprinkle of mint can elevate the presentation and introduce a refreshing flavor contrast. If you like an extra touch of sweetness, a drizzle of honey or a berry coulis adds a lovely finish.

Ingredients

Gather the following ingredients to create the perfect Mini Pavlovas:

For the Pavlovas

4 large egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon cornstarch
1 tablespoon vinegar

For the Topping

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Assorted fresh berries (strawberries, blueberries, raspberries)

Make sure to use fresh, high-quality berries for the best flavor!

Instructions

Follow these steps to create your Mini Pavlovas:

Prepare the Meringue

Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. In a large mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar, continuing to beat until the mixture becomes glossy and forms stiff peaks. Gently fold in the vanilla extract, cornstarch, and vinegar.

Shape the Pavlovas

Spoon or pipe the meringue onto the prepared baking sheet to create 6 small nests, making a slight dip in the center of each one. Bake in the preheated oven for 60 minutes. Turn off the oven and leave the pavlovas inside to cool completely for about 1 hour.

Prepare the Topping

In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to over-whip; you want a light and airy texture.

Assemble and Serve

Once the pavlovas have cooled, gently remove them from the parchment paper. Fill each pavlova cup with whipped cream and top with an assortment of fresh berries. Serve immediately and enjoy!

Enjoy your delightful creation with friends and family!

Pro Tips

For added flavor, drizzle some fruit sauce or chocolate over the top before serving.

Storing and Serving

Pavlovas are best served fresh but can be prepared in advance. Once baked and cooled, store the meringue nests in an airtight container at room temperature for up to two days. Avoid refrigerating them, as this can lead to a loss of texture. If you’ve made more whipped cream or berries than needed, both can be stored separately in the fridge, ready to be assembled just before serving.

When serving, consider presenting your mini pavlovas on a decorative platter lined with fresh mint leaves or edible flowers—this adds a stunning touch to your table. The pavlovas pair excellently with a cup of tea or sparkling wine, making them an elegant addition to any gathering.

Dietary Considerations and Variations

This mini pavlova recipe is naturally gluten-free and can easily be made dairy-free by replacing the heavy cream with a coconut or almond cream alternative. When using dairy-free options, ensure you whip them according to the product's instructions, as they may require different techniques to achieve the right texture.

For a fun twist on flavoring, experiment by adding a splash of almond extract instead of vanilla or a pinch of citrus zest to the meringue. These little changes can give your pavlovas a unique personality while keeping the base recipe intact. You can also substitute seasonal fruits—think peaches in summer or figs in autumn—to keep this dessert versatile throughout the year.

Questions About Recipes

→ Can I make pavlovas in advance?

Yes, you can prepare the pavlovas a day ahead and store them in an airtight container to keep them crisp.

→ What can I use instead of vinegar?

You can substitute lemon juice for vinegar; it serves the same purpose in stabilizing the meringue.

→ Can I use different fruits?

Absolutely! Feel free to top your pavlovas with any fruits you enjoy, such as kiwi, mango, or peaches.

→ What do I do if my meringue cracks?

Cracks can occur due to temperature changes. Ensure your oven thermometer is accurate, and try baking at a slightly lower temperature next time.