Mini Pavlova is an elegant, bite-sized dessert perfect for holidays and special occasions. Crisp on the outside and slightly chewy inside, each pavlova is finished with whipped cream, fresh berries and a sprinkle of nuts. They make a beautiful addition to any dessert table and are easy to prepare ahead of time.
These meringue shells can be baked 2–3 days in advance and kept in an airtight container. Assemble the pavlovas shortly before serving for the best texture. Preparing components ahead of time is especially helpful when you’re managing a larger menu for a gathering.
Mini Pavlova Ingredients:
- 4 egg whites – room temperature
- 3/4 cup granulated sugar
- 1 teaspoon organic corn starch
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Pavlova Frosting Ingredients:
- 1 1/4 cups cold heavy whipping cream
- 2 tablespoons granulated sugar
- Blueberries for topping (about 30 berries per pavlova)
- Pistachios for topping (about 40, chopped and lightly salted)
How to Make Mini Pavlova:
1. Preheat the oven to 225°F (about 110°C). Line two large baking sheets with parchment paper. In the bowl of a stand mixer fitted with the whisk attachment, beat the 4 egg whites with a pinch of salt on high speed until foamy, about 1 minute. With the mixer running, gradually add the 3/4 cup sugar and continue to beat on high for 9–10 minutes, until the mixture forms stiff, glossy peaks. Pause the mixer and scrape the bowl once or twice near the end to ensure even whipping.
2. Gently fold in the lemon juice and vanilla extract with about 10–11 full strokes of a spatula. Then fold in the corn starch and cream of tartar with another 10–11 strokes—mix until combined but avoid overworking the meringue. Transfer the mixture to a piping bag fitted with a round or star tip and pipe rounds about 2 inches wide, spacing them 2 inches apart on the parchment paper. Use the back of a spoon to create a small indentation in the center of each meringue to hold the cream later.
3. Bake the meringues for 1 hour and 15 minutes. After the baking time, turn the oven off and leave the meringues inside with the door closed for an additional 30 minutes to cool slowly. The exterior should be dry, crisp and pale; the interior will remain slightly marshmallow-like. Once fully cooled, transfer pavlovas to a rack—the centers will set and become crisp as they cool.
How to Make the Frosting:
4. In a medium bowl, whip the cold heavy cream with the 2 tablespoons of sugar until stiff peaks form, about 2–3 minutes. Transfer the whipped cream to a piping bag and pipe a generous dollop into the center of each cooled pavlova. Top each with fresh blueberries and a sprinkle of chopped, lightly salted pistachios—the touch of salt complements the sweetness and brightens the flavors.
Once assembled, pavlovas are best eaten within 4–6 hours if refrigerated. For optimal texture and presentation, prepare the meringue shells a few days ahead and keep the frosting, fruit and nuts chilled; assemble roughly an hour before serving.
More Mouthwatering Desserts to Explore:
- Oreshki Recipe (Walnut Shaped Cookies) – smooth dulce de leche filling
- Panna Cotta with Chocolate Jello – two favorite jello desserts combined
- Ukrainian Dulce de Leche Waffle Cake – an easy, crowd-pleasing cake
Mini Pavlova
- Comments
- Pin
Ingredients
PAVLOVA INGREDIENTS:
- 4 egg whites – room temp
- 3/4 cup granulated sugar
- 1 teaspoon organic corn starch
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- Pinch of fine salt
FROSTING INGREDIENTS:
- 1 1/4 cups heavy whipping cream – cold
- 2 tablespoons granulated sugar
- blueberries for topping, (about 30 berries per pavlova)
- pistachios for topping, (about 40)
Instructions
-
Preheat the oven to 225°F. Line two baking sheets with parchment paper. In a stand mixer bowl fitted with the whisk attachment, beat the egg whites with a pinch of salt on high until foamy (about 1 minute). Gradually add the sugar while the mixer runs and continue whipping on high for 9–10 minutes until stiff, glossy peaks form.
-
Fold in the lemon juice and vanilla with gentle strokes, then fold in the corn starch and cream of tartar until combined. Pipe 2″ rounds onto the prepared sheets, leaving space between each. Make a slight indentation in the center of each. Bake for 1 hour and 15 minutes, then turn the oven off and leave the meringues inside with the door closed for another 30 minutes. Cool completely on a wire rack before filling.
-
Whip the cold heavy cream with the sugar until stiff peaks form, about 2–3 minutes. Pipe or spoon the whipped cream into each pavlova center and top with blueberries and chopped pistachios. Assemble shortly before serving for the best texture. Enjoy!