{Mini} Pavlova Recipe (2024)

Pavlova is an elegant and beautiful dessert that might look intimidating to make, but is actually incredibly easy! The exterior is crispy, while the inside is soft like marshmallow. Filled with fresh whipped cream and a variety of fruit, this mini Pavlova recipe is a showstopper. Perfect for summer, brunch, after dinner, for the holidays or any occasion!

We like to serve ours filled with Homemade Whipped Cream, a little homemade lemon curd or Peach Freezer Jam, and an assortment of fresh berries.

{Mini} Pavlova Recipe (1)

Just the name Pavlova sounds so fancy and out of reach for a novice home cook, right? But it’s not! You might be surprised how easy this meringue dessert is to make. And I’m going to walk you through it. Make sure to watch the video, for even more visual help.

What is pavlova?

This dessert is baked white meringue, filled with whipped cream and fresh fruit. It has a chewy-crisp texture on the outside and a soft, melt-in-your-mouth texture inside. It’s wonderful!

It’s named after the Russian ballerina, Anna Pavlova, but isn’t actually a Russian recipe at all. While touring Australia and New Zealand in the 1920’s, one of those countries (which is highly debated!) created this dessert and named it in her honor.

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Ingredients for this Pavlova Recipe

While the technique is simple and ingredients are basic, you do need to follow the exact recipe for the correct results. This definitely isn’t one of those desserts that you can play around with.

You only need 5 ingredients, and chances are you have them in your pantry already!

  • Egg whites – egg whites are the base of pavlova. They are beaten into stiff peaks and what make this dessert cloud-like.
  • Sugar – sugar is so important in this dessert (and I would argue in most desserts!) In Pavlova, the egg whites will collapse without it. Sugar stabilizes the egg whites and binds them during baking and as the dessert cools, so it has that wonderful crispy and airy texture. Yes, it’s a sweetener, but so much more than that.
  • Cornstarch – cornstarch helps achieve a fluffier and more marshmallow-y like center.
  • Lemon Juice – the acid from lemon juice helps the egg whites hold onto air and, like the sugar, helps give the meringue its volume. (My understanding is that you can also use a 1/2 teaspoon of cream of tartar or 1 teaspoon of white vinegar, but I haven’t tried that.)
  • Vanilla extract – this ingredient is purely for flavor, but don’t omit it! Just a little makes a big difference.

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Tips for the Perfect Pavlova Dessert

  • The eggs need to be at room temperature before you start whipping them. If your egg whites are not at room temperature, simply place them in a bowl of warm water (not hot) for about 15 minutes to remove their chill. NOTE: yolks separate from the whites easier when the eggs are cold, so be careful when cracking them.
  • Be absolutely certain you don’t get any bit of egg yolk, water, or grease into the whites.
  • Whip the egg white until stiff peaks are reached. If you can hold those beaten egg whites upside down without them dropping, you’re good to go. Don’t over-beat, though, or they’ll start to deflate once mixed with the other ingredients.
  • Beat in the sugar a little at a time, beating well between each addition. This also helps prevent the mixture from collapsing.
  • After piping your meringue, don’t forget to indent the center, to allow room for whipped cream and toppings.
  • Fully preheat your oven and bake right away, otherwise the pavlovas will begin to melt or form a layer of brown sugar at the bottom after baking.
  • For easy removal, make sure to use parchment paper on your baking sheet. Do not use butter, nonstick spray, wax paper, or foil.
  • Let pavlovas rest in the oven (turned off, door closed) until completely cooled. The sudden change of temperature (from inside the oven to the outside) shocks the pavlova. Resting in the oven will help prevent browning and cracking. Although, it’s not always perfect!

Can I Make Pavlovas Ahead of Time?

You can make the pavlova up to 3 days ahead of time and store at room temperature (in a low-humidity area) in an airtight container, then assemble just before serving. Once they are assembled the whipped cream starts to soften the meringue, so they should be eaten within 3-4 hours.

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What to serve with Pavlova?

Pavlovas can be topped so many different ways, but my favorites include Homemade Whipped Cream, Lemon Curd or Peach Freezer Jam, and an assortment of fresh berries.

You can make pavlovas as a big Pavlova cake too, but I just love to serve them as these mini pavlovas. No cutting, less mess, and look so lovely on a serving tray!

Watch the video for Pavlova

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onFacebook,Instagram,Pinterest, andYouTube!

{Mini} Pavlova Recipe (5)

{Mini} Pavlova Dessert Recipe

4.92 from 12 Ratings

Pavlova is an easy dessert with a crisp exterior and soft marshmallow-y inside. Filled with whipped cream and fresh fruit, it's elegant and beautiful!

Print Recipe Rate Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Cool down 3 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings: 15 mini pavlovas

Ingredients

For Pavlova

  • 6 large egg whites ,room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 tablespoon lemon juice
  • 1/2 tablespoon vanilla extract
  • 2 teaspoons corn starch

For Whipped Cream

  • 1 1/2 cups (very cold) heavy whipping cream
  • 2 tablespoons powdered sugar

For Topping

  • 4-5 cups fresh fruit , such as blueberries, raspberries, sliced strawberries, sliced peaches, kiwi, etc.
  • 15 small mint leaves , for garnish, optional

Instructions

  • Preheat your oven to 200 degrees F. Line alarge baking sheetwith parchment paper.

  • Using a stand mixer or handheld electric mixer, beat the egg whites on high speed for about 1 minute until soft peaks form. With the mixer still on, gradually add in the sugar, 1 tablespoon at a time, and beat 10 minutes on high speed, or until stiff peaks form. It will be smooth and glossy.

  • Using a spatula, quickly fold in the lemon juice and vanilla extract, then fold in the corn starch and gently mix until well blended.

  • Pipe meringue into 3 to 3 1/2-inch wide nests onto the parchment paper using a 1M Star tip. Indent the center with a spoon to allow room for toppings.

  • Bake for 1 hour and 15 minutes, then turn the oven off and without opening the door, let meringue sit in the oven until completely cooled, about 3-4 hours. (The outsides will be dry and crisp to the tap and a very pale cream-colored, and insides will still be marshmallow soft.)

  • Transfer the pavlova with the parchment paper onto the counter for assembly.

  • To make the whipping cream: beat cold whipping cream with 2 tablespoons powdered sugar in a cold bowl for 2 - 2 1/2 minutes or until whipped and spreadable.

  • Once pavlova are completely cool, pipe some of the whipped cream in the indentation and top with a little fresh fruit.

  • Serve and enjoy within 3 hours.

Video

Notes

For perfect pavlovas, please refer to the recipe tips and watch the video!

Nutrition

Calories: 210kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 35mg | Potassium: 101mg | Fiber: 1g | Sugar: 28g | Vitamin A: 583IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Dessert

Cuisine: Australian

Keyword: Pavlova, Pavlova dessert, Pavlova recipe

Did you make this recipe?Snap a picture and mention @bellyfullblog!

{Mini} Pavlova Recipe (6)

{Mini} Pavlova Recipe (2024)

FAQs

How to make individual pavlova's? ›

Making mini pavlova consists of beating egg whites until stiff with granulated sugar and cream of tartar. Then, the fluffy mixture is shaped into a disk with room in the center for stuffing. They're baked low and slow (at 200-degrees Fahrenheit) for almost an hour, and then they cool in the oven for another hour.

How long will mini pavlovas keep? ›

I usually make mine the night before I plan to serve them so that I can leave it to cool overnight in the oven, before placing them in an airtight container to serve later that day. Having said that however, these smaller mini pavlovas do keep very well for three to four days in a sealed container.

Why is my mini pavlova sticky? ›

The website of chef Nigella Lawson explains that a sticky pavlova is caused by excess moisture (via Nigella). If you're in a hot and humid climate this is going to be really difficult to avoid. Make sure you are using the correct type of sugar (caster sugar) and that you've added a pinch of cream of tartar.

What happens if you add sugar too soon to meringue? ›

In the case of the meringues, adding the sugar at the start of mixing produced a cookie that was dull on the exterior, with a too-fine crumb within. The cookies made when the sugar was added at the very end had an overly airy texture (tasters compared it to Styrofoam) and a grainy consistency.

What is the difference between a meringue and a pavlova? ›

What's the Difference Between Pavlova and Meringue? Pavlovas and meringues are both made of whipped egg white, but a Pavlova has a delicate crispy exterior with pillowy soft marshmallow inside, while meringue is dry and crisp all the way through.

What can I use instead of cream on pavlova? ›

HOW I MADE IT HEALTHIER. I reduced fat and saturated fat by replacing double cream with a mixture of 2% Greek yogurt, half-fat crème fraîche and whipping cream.

Do I need to refrigerate pavlova? ›

You can make it and leave it to cool in the oven overnight, or you can store a cooled, undecorated Pavlova in an airtight container. Once decorated with cream and toppings, they can be stored in the fridge until you're ready to serve, but they are best eaten that day.

How do you keep pavlova from getting soggy? ›

Store your pavlova in a dry, airtight container.

This added moisture will turn your crispy meringue into a soft and sticky mess. An airtight container will help shield your meringue from moisture in the air.

Can you eat pavlova the next day? ›

Pavlova leftovers can be stored in the fridge in an airtight container, but ensure you eat your leftovers within 24 hours.

Why are my mini pavlovas chewy? ›

Also, on very hot humid days and/or if the pavs are not stored in a cool dry room, they can get sticky and chewy. What I do – I typically bake the night before then leave them overnight in the oven. Pop them straight into a container then use them that day at lunch or dinner.

What can go wrong with pavlova? ›

My pavlova is cracked

Basically, cracks are either a result of the air trapped inside the meringue inflating OR deflating. It goes both ways! The cracking can happen during baking as a result of a few things - air pockets expanding too quickly during the bake, forcing its way through the crust.

Why add vinegar to pavlova? ›

The acid will actually help stabilise your whipped whites too. That's why we add cream of tartar to our pavlova recipes. If you use a little more vinegar in the meringue, you'll encourage a soft centre and a crisp shell.

What is the perfect meringue secret? ›

Back to the proportion and ratio part, if you want your meringue to come out firm and crisp on the outside you need to use 1 part egg whites 2 parts granulated sugar. The other secret to a real good meringue is time, you have to whisk the egg whites and sugar enough time to get a stable meringue.

What must be avoided when making meringue? ›

Tips on How to Make Meringue Successfully
  1. When making meringues, always cook egg whites to avoid salmonella poisoning.
  2. Don't use packaged egg whites to make meringue. ...
  3. Use fresh egg whites. ...
  4. Use eggs at room temperature. ...
  5. Never let any yolk get into the whites.
  6. Don't overbeat egg whites.

Why did my pavlova crack while baking? ›

If there is a little bit of yolk in the mix the egg white & sugar foam won't be as stable as it could be. It also won't have reached the volume that it would normally get to. When it is in the oven the pav will increase in volume & will crack the outside.

Can you make pavlova in advance? ›

You can make the meringue 1-2 days ahead of your function, but don't add any fruit or cream until just before serving. Store it in an airtight container until just before you are ready to assemble the pavlova.

Can you cook two pavlovas at once? ›

I have successfully been able to cook 4 -8 small, individual pavlovas at 120c for 40 mins, then turning the oven off and leaving door ajar for 1 hour. They are nice and crunchy on the outside and marshmallowy on the inside.

Can you buy pavlova base? ›

Our handmade Large Pavlova Base, a delightful centerpiece that serves 10-12 portions. Crafted with care and expertise, this light and airy meringue base offers the perfect foundation for creating a show stopping dessert.

How long does a pavlova base last? ›

If you store your pavlova in an airtight container or wrap it well in cling film, it should keep its taste and texture for up to 2 days. The pavlova will taste best if eaten the day after you make it. After you add fruit and whipped cream to your pavlova, you'll need to eat it within a few hours.

References

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