Mini Pavlova is an individual serving dessert that is beautiful, dainty and way easier to make than you think!
Pavlova. This is a whipped meringue dessert with sweetened whipped cream topped with mangos and strawberries but any in-season fruit would be delicious.
Pavlova is super easy to make. It is basically made with sugar, egg whites, corn starch, and vanilla extract. It is a light, airy dessert that tastes heavenly.
This dessert is traditionally made as a full size dessert but I think it is so fun served individually. It would be so fun to serve at a bridal shower or to transform any dinner party.
- Sugar: just a bit to sweeten things up and help to make your meringues.
- Egg Whites: this is the base of the recipe and what you’ll beat up nice and fluffy for your pavlova.
- Corn Starch: just a little helps to stabilize the meringues.
- Vanilla Extract
- Whipped cream: you are going to make your own sweetened whipped cream. Freshly whipped cream is so good.
- Seasonal fruit: you can top these with whatever you like or is in season such as berries, peaches, fresh apricots, mangos, kiwi, or anything else you’d like.
How to make Pavlova
- We are going to warm the egg whites and sugar over a double boiler, stirring the whole time.
- Once the eggs are hot beat them until nice and fluffy.
- Add to your baking sheet in big dollops and then press an indent in the center.
- Bake and then let them finish cooling in the warm oven.
- Top cooled pavlovas with fresh whipped cream and fresh fruit. Serve right away.
- FULL printable recipe below, keep scrolling!
Frequently Asked Questions
Yes! You can make mini pavlovas about 3 days ahead of time. Store loosely wrapped in a plastic bag and then finish them the day you are planning to serve. Keep the whipped cream, pavlova, and fruit separate so that they cream doesn’t make the meringues soft.
For this recipe you are going to simple use a big cookie scoop or even just two big spoons to scoop up and put the meringue on your baking sheet. Nothing fancy needed.
The fruit toppings are limitless. I like to use whatever I have on hand or what it is season. Some yummy ideas would be blueberries, strawberries, raspberries, mangos, kiwis, peaches, blackberries or apricots.
When a pavlova is done is should look dry and pale. You can also insert a toothpick into the meringue and it should come out sticky, like marshmallow texture. It will finish crisping up as it rests in the oven for a few hours while the oven cools.
- White Chocolate Raspberry Pavlova
- Mini Chocolate Pavlovas
- Raspberry Meringue Pie
- Strawberry Panna Cotta
If you’ve tried this Mini Pavlova recipe or any other recipe on Barbara Bakes, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
- 1 ½ cups sugar
- 6 oz egg whites 6 large egg whites
- 1 ½ teaspoons vinegar
- 1 ½ teaspoon cornstarch
- 1 teaspoon vanilla
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 2 cups seasonal fresh fruit strawberries, mango, raspberries blueberries, blackberries, etc.
- Preheat oven to 250 degrees F.
- Place a piece of parchment paper on a large baking sheet and set aside.
- Combine egg whites and sugar in the bowl of stand mixer.
- Place the bowl over a saucepan with about 1 inch of water in it. You are making a double boiler. The bowl should not be touching the water. Heat the water to simmering over medium heat.
- Clip a candy thermometer on the side of bowl. I like a paddle style of thermometer, digital also work really well.
- Whisk constantly until temperature of egg whites reach 160 degrees F.
- Remove from pan and put the bowl on your stand mixer.
- Whip with whisk attachment on high speed until stiff peaks form.
- Scrape down sides of bowl.
- Add vinegar, cornstarch, and vanilla.
- Whip until just combined.
- Scoop meringue onto parchment lined baking sheets using a large ice cream scoop into 8 even scoops.
- Using the back of a spoon form a divot in the top of the meringue mound. The goal is to have more meringue along the edges of the mound and a bit of an indent in the center, kind of like a thick bowl with a shallow rim.
- Bake for 50 minutes.
- Turn off oven and crack open the door until the pan is cool, about 2 hours.
- Remove from oven.
- Add the whipped cream, sugar, and vanilla to the bowl of your stand mixer and beat on medium to medium high speed until soft peaks form.
- Top each pavlova with a ½ cup fresh whipped cream and then top with ¼ cup fresh fruit. Serve right away.
- All of the parts of this dessert can be made ahead of time but it’s best to assemble everything right before serving so the pavlova meringue doesn’t get soggy.
- This is also really really good with a few tablespoons of lemon curd spread on the pavlova before the whipped cream layer, it adds a nice brightness to the dish.
Mini Pavlovas will melt in your mouth and be an instant crowd favorite. They are easy to make, look fancy and taste delightful.
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