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 white vinegar; 1 teaspoon cornstarch; 1/2 teaspoon vanilla extract; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; Assorted fresh berries (strawberries, raspberries, blueberries)

Highlighted under: Baking & Desserts

I absolutely love making mini pavlovas because they are the perfect light and airy dessert. Every time I whip up these delightful meringues topped with cream and fresh berries, I find myself transported to a summer picnic. The combination of the crispy outer shell and the soft, marshmallow-like center makes each bite a joy. Plus, they are incredibly versatile; you can use any seasonal fruit you like, which makes them a great treat year-round!

Created by

Summer Blake

Last updated on 2026-01-07T10:22:09.933Z

When I first attempted to make pavlovas, I was intimidated by the delicate nature of meringue, but after a few trial runs, I found that patience is key. My secret weapon is a stand mixer; it takes the guesswork out of achieving that perfect glossy finish. I've learned to bake them at a low temperature, which allows for that coveted marshmallow center while still providing a crisp shell.

One specific detail that really helped me was letting the pavlovas cool in the oven after baking. This gradual cooling process not only helps prevent cracks but also enhances their texture. Trust me, they will hold up beautifully when you top them with whipped cream and fresh berries!

        Why You'll Love This Recipe
        Delicate meringue with a perfect balance of crisp and chewy
Lightly sweetened whipped cream brings creaminess
Versatile base for any fruit toppings, making it customizable
Impressive yet simple, great for entertaining or casual desserts

      

The Science Behind Meringue

Creating the perfect meringue is all about chemistry. The egg whites must be free of any yolk for the best results, as even a small amount of fat can hinder the whipping process. Start at a medium speed when beating the egg whites; once they reach soft peaks, gradually increase the speed to incorporate air efficiently. This slow incorporation of sugar also helps dissolve it completely, leading to a smooth and glossy finish that's crucial for achieving stiff peaks.

The addition of vinegar and cornstarch plays a pivotal role in stabilizing the meringue. Vinegar helps to maintain the delicate structure while the cornstarch absorbs any moisture. This combination ensures that the pavlovas not only have a crisp outer shell but also a chewy, marshmallow-like center after baking. If you happen to use cream of tartar instead of vinegar, it can achieve a similar stabilizing effect.

If you're looking to store the pavlovas, it's important to know that they can be made ahead of time. Just keep them in an airtight container at room temperature, away from humidity, for up to two days. Avoid refrigerating them, as moisture can cause them to lose their texture, becoming sticky or soft instead of light and airy.

Choosing and Preparing Toppings

The beauty of these mini pavlovas lies in their versatility, especially when it comes to toppings. Fresh berries are a classic choice, but you can explore other options like sliced peaches, passionfruit, or citrus segments for a unique twist. Just make sure to select ripe fruits, as they will add both sweetness and a vibrant burst of flavor that complements the lightness of the pavlova. For a more decadent touch, consider incorporating a drizzle of chocolate or a fruit sauce.

When preparing the berries, wash them gently under cold water and pat them dry before adding them to your pavlovas. This prevents excess water from seeping into the meringue and affecting its crisp texture. You can also macerate the berries by sprinkling them with a little sugar and letting them sit for about 15 minutes; this enhances their natural sweetness and creates a delightful syrup that can be drizzled over the pavlovas before serving.

If you're adapting this recipe for dietary preferences, non-dairy whipped toppings can be used instead of heavy cream for a lighter finish. Coconut cream, whipped until fluffy, works beautifully and adds a subtle tropical flavor that pairs wonderfully with berries or mango. Just ensure any store-bought substitutes are suitable for whipping.

Ingredients

Gather all the ingredients before starting to ensure a smooth preparation process.

For the Pavlovas

4 large egg whites
1 cup granulated sugar
1 teaspoon white vinegar
1 teaspoon cornstarch
1/2 teaspoon vanilla extract

For the Topping

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

Make sure to choose the freshest fruits possible for the best flavor.

Instructions

Follow these steps carefully to create perfect pavlovas.

Prepare Your Baking Sheet

Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper. Draw six circles on the parchment as guides for the mini pavlovas.

Make the Meringue

In a clean bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, continue beating until the mixture is glossy with stiff peaks. Gently fold in the vinegar, cornstarch, and vanilla.

Shape the Pavlovas

Spoon or pipe the meringue onto the marked circles, creating a slight well in the center of each to hold the cream later.

Bake the Pavlovas

Bake in the preheated oven for about 60 minutes or until the pavlovas are dry to the touch and easily lift off the parchment. Turn off the oven and leave them inside to cool completely.

Prepare the Topping

While the pavlovas cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Assemble and Serve

Once cooled, carefully lift the pavlovas off the parchment. Top each with a generous dollop of whipped cream and an assortment of fresh berries. Serve immediately and enjoy!

These pavlovas are best enjoyed fresh but can be made a few hours in advance.

Pro Tips

For best results, use room temperature egg whites. They whip up to more volume and stability. Also, avoid any moisture in your mixing bowl to ensure the egg whites whip properly.

Troubleshooting Common Issues

If your pavlovas crack or collapse during baking, it often indicates they were either over-whipped or experienced sudden temperature changes. To avoid this, ensure your egg whites are whipped to stiff peaks without dry, grainy texture, and be sure to bake them in a consistently heated oven. Avoid opening the oven door during baking, as drafts can disrupt the delicate meringue structure.

Another common issue is a sticky or gooey interior, which can result from underbaking. While they should have a dry exterior, the center must maintain some chewiness. If you find that your pavlovas turned out too soft, bake them for an additional 10-15 minutes, checking regularly towards the end to avoid overbaking. Letting them cool completely in the turned-off oven can also improve texture.

Finally, if you find that your pavlovas are browning too quickly, reduce the oven temperature slightly. Meringue can be fragile and sensitive to heat, so a lower temperature might help achieve a perfectly baked meringue without burning.

Serving Suggestions

These mini pavlovas are stunning on their own, but you can elevate the presentation further. Arrange them on a beautiful platter and garnish with a sprig of mint or edible flowers for a touch of elegance. This simple addition enhances their visual appeal, making them perfect for party desserts or intimate gatherings.

Consider serving your pavlovas with a side of fruit coulis or a flavored syrup for added moisture and flavor. A raspberry coulis, made from pureed raspberries and a bit of sugar, offers a tart complement to the sweet cream and savory meringue. Alternatively, a vanilla or almond syrup can add depth to the overall dish.

For a fun twist, try layering the pavlovas into a dessert parfait. Break them into pieces and alternate with whipped cream and berries in a glass for an eye-catching presentation. This can be a delightful way to serve pavlovas at larger gatherings, allowing guests to indulge in a large scoop of flavor without compromising the original pavlova experience.

Questions About Recipes

→ Can I make pavlovas ahead of time?

Yes, you can make them a day in advance and store them in an airtight container.

→ What fruits work best for topping?

Berries, kiwi, and passion fruit work wonderfully, but feel free to experiment with other fruits!

→ How do I prevent cracks in the meringue?

Bake at a low temperature and let them cool in the oven to prevent rapid temperature changes, which can create cracks.

→ Can I use something other than heavy cream?

Yes, whipped coconut cream or mascarpone cheese can be nice alternatives for the topping.