Name: Mini Pavlovas with Berries
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Cuisine: Australian
Ingredients: 4 large egg whites; 1 cup (200g) granulated sugar; 1 tsp white vinegar; 1 tsp cornstarch; 1 tsp vanilla extract; 1 cup heavy whipping cream; 2 tbsp powdered sugar; 1/2 tsp vanilla extract (for cream); 1 cup fresh strawberries, sliced; 1 cup fresh blueberries; 1/2 cup fresh raspberries; Mint leaves (optional, for garnish)

Mini Pavlovas with Berries are an elegant and delightful dessert, perfect for special occasions or as a light, sweet ending to any meal. These individual pavlovas have a crisp outer shell and a soft, marshmallow-like center, topped with freshly whipped cream and an assortment of vibrant, juicy berries. Their delicate presentation and refreshing flavor make them a favorite among guests and family alike.

Why You’ll Love This Recipe

These Mini Pavlovas offer the perfect balance of sweetness and texture, combining a crunchy exterior with a soft and airy interior. They are visually appealing, customizable with your favorite fruits, and naturally gluten-free. Whether you’re serving a crowd or preparing an intimate dessert, this recipe provides individual portions that are both elegant and practical.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Egg whites
Granulated sugar
Cornstarch
White vinegar
Vanilla extract
Heavy cream
Powdered sugar (for sweetening the whipped cream)
Fresh berries (such as strawberries, raspberries, blueberries, or blackberries)

directions

Preheat your oven and line a baking sheet with parchment paper.
In a clean, dry bowl, beat the egg whites until soft peaks form.
Gradually add granulated sugar, one tablespoon at a time, beating continuously until the mixture becomes glossy and stiff peaks form.
Gently fold in cornstarch, vinegar, and vanilla extract until fully incorporated.
Spoon or pipe the meringue mixture onto the prepared baking sheet into small round nests, leaving a slight indentation in the center of each.
Bake at a low temperature for about an hour, then turn off the oven and let the pavlovas cool inside to prevent cracking.
Meanwhile, whip the heavy cream with powdered sugar until soft peaks form.
Once the pavlovas are completely cooled, top each with a dollop of whipped cream and a generous amount of fresh berries.
Serve immediately or store appropriately until ready to serve.

Servings and timing

This recipe yields approximately 6 mini pavlovas.
Prep Time: 20 minutes
Cook Time: 1 hour
Cooling Time: 1 hour
Total Time: 2 hours 20 minutes

Variations

Chocolate Drizzle: Add a drizzle of melted dark or white chocolate over the top for an elegant touch.
Lemon Curd: Add a spoonful of lemon curd between the meringue and whipped cream for a zesty flavor.
Tropical Fruits: Swap out berries for mango, kiwi, or passionfruit for a tropical twist.
Nut Toppings: Sprinkle with chopped pistachios or toasted almonds for added crunch.
Flavored Cream: Infuse the whipped cream with a hint of orange or almond extract for a subtle flavor enhancement.

storage/reheating

Store the baked, undecorated pavlovas in an airtight container at room temperature for up to 2 days. Once topped with cream and fruit, they should be consumed within a few hours to maintain texture. Avoid refrigeration before assembly as humidity can soften the meringue. Pavlovas are not suitable for reheating but can be made ahead if kept dry and undecorated.

FAQs

What is the ideal texture of a pavlova?

The perfect pavlova should have a crisp exterior and a soft, marshmallow-like center.

Can I make mini pavlovas in advance?

Yes, the meringue bases can be made up to 2 days ahead and stored in an airtight container.

Why did my pavlova crack?

Cracks can occur due to rapid temperature changes. Cooling the pavlovas in the oven helps prevent this.

Can I use frozen berries?

Yes, but it’s best to thaw and drain them first to avoid excess moisture.

Is there a substitute for cornstarch?

Arrowroot powder can be used, but cornstarch is traditionally preferred for the best texture.

Why is vinegar used in pavlova?

Vinegar stabilizes the egg whites and helps create the chewy interior texture.

Can I use a hand mixer instead of a stand mixer?

Absolutely. A hand mixer works well for beating the egg whites to stiff peaks.

How do I know when the meringue is ready to bake?

It should be glossy with stiff peaks that hold their shape when the beaters are lifted.

Can pavlovas be frozen?

It’s not recommended to freeze pavlovas, as the texture may become chewy or sticky once thawed.

What cream works best for topping pavlovas?

Heavy whipping cream is ideal, sweetened slightly to complement the sweet meringue and tart berries.

Conclusion

Mini Pavlovas with Berries are a timeless dessert that combines elegance with ease. Their light texture, beautiful presentation, and customizable toppings make them suitable for any celebration or casual treat. Whether you’re serving them at a dinner party or enjoying them as a summer dessert, these pavlovas are sure to impress.