{Mini} Pavlova Recipe
Updated
Updated
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.
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.
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.
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.
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 on Facebook, Instagram, Pinterest, and YouTube!
{Mini} Pavlova Dessert Recipe
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 a large baking sheet with 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
Nutrition
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.
Did you make this? Leave a rating below!
This recipe is excellent! Follow her tips and you cannot go wrong. Great results every time!
I decided to make the large round cake formation. I didn’t have lemon juice so used white vinegar instead. Turned out beautifully. I used fresh cut strawberries on top of the cream. Delicious…. Everyone enjoyed . It will definitely be my top choice for dessert from now on. Very festive at Christmas time.
Can you use a sugar substitute for a lower carb diet
Getting ready to make lemon curd and these looks like the perfect thing for the whites … plus a vehicle for the curd too! Can’t wait :)
My friend made this exact recipe for a history project and it was so delicious
The whole family loves your mini pavlova , thank you so much
These were good but a little too sweet for my family’s taste. Will they hold structure if you reduce the amount of sugar?
Great recipe, guests loved it.
Just lovely. I found making these minis were much easier than making a traditional huge one. I topped them with fresh whipped cream and strawberries.
First attempt with carton egg whites did not work out. Second attempt with regular separated eggs was perfect. I topped them with whipped cream, kiwi slices and a slither of Mango!
First time making pavlova and it came out perfectly! Thank you for a great recipe with clear instructions and the video.
This is a wonderful recipe. I’ve made the giant pavlova once before years ago – this one is better in texture and also the individual portions make it easier to serve. I made them for a bridal shower and it was a huge hit. So beautiful fill with fresh fruit on the buffet table. Thank you for sharing your recipe!
Delicious. This recipe makes about twice what I can put in my oven. What is the best way to make the second batch? Just put it on another rack or will the meringue last 3-4 hrs in the fridge?
Pavlova need to be baked right away and they shouldn’t be stacked in the oven or they won’t have proper circulation, so I would just halve the recipe.
Can I use liquid egg whites from a carton?
I tried with carton egg whites and the whites would not peak enough. The receipe flopped. Turned out perfect with separated egg whites!
This really is as easy as you say. And SO tasty.
Hello! I have a question.. If I’m doing only half of the recipe.. Should I decrease also the time I beat the egg whites? Thank you.
No. You should still follow the recipe as written. Enjoy!
I baked this for a group of ladies as a finishing dessert. It was the bomb.
just wondering if u put lemon curd in how long before they start to soften
They will slowly begin to soften as soon as you fill them, so it’s best to fill them right before serving. But they should be eaten within a couple hours.
No cream of tartar?
No. I use lemon juice instead, which does the same thing (you won’t taste it.)
How far in advance can you make the palvola shells
Made these for a bridal brunch and they were lovely – got so many compliments! I filled mine with summer berries.
How far in advance can I make pavlovas and what is the best way to store them infilled?