Go Back
+ servings
close up of strawberries and a yellow mango heart top fluffy bakes meringue on these pavlova bits on a cooling rack
Print Recipe Pin Recipe
5 from 1 vote

Mini Pavlova

Prep Time30 minutes
Cook Time50 minutes
Total Time4 hours
Course: Dessert
Keyword: pavlova
Servings: 8
Calories: 420kcal
Author: Melissa Griffiths

Ingredients

Meringue

  • 1 ½ cups sugar
  • 6 oz egg whites 6 large egg whites
  • 1 ½ teaspoons vinegar
  • 1 ½ teaspoon cornstarch
  • 1 teaspoon vanilla

Whipped cream

  • 2 cups heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla

Seasonal fruit

  • 2 cups seasonal fresh fruit strawberries, mango, raspberries blueberries, blackberries, etc.

Instructions

  • 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.

Whipped Cream

  • 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.

To Assemble:

  • Top each pavlova with a ½ cup fresh whipped cream and then top with ¼ cup fresh fruit. Serve right away.

Notes

  • 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.

Nutrition

Calories: 420kcal | Carbohydrates: 55g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 54mg | Potassium: 93mg | Fiber: 0.004g | Sugar: 54g | Vitamin A: 875IU | Vitamin C: 0.4mg | Calcium: 41mg | Iron: 0.1mg