Introduction

This Mini Pavlova Dessert is a delightful treat featuring crisp meringue nests with marshmallow-soft centers, topped with luscious whipped cream and fresh fruit. Perfect for special occasions or a light, elegant dessert any time.

Mini Pavlova Dessert with Fresh Fruit and Whipped Cream Recipe - Recipe Image

Ingredients

6 large egg whites (room temperature)
1½ cups granulated sugar
½ tbsp lemon juice
½ tbsp vanilla extract
2 tsp cornstarch
1½ cups very cold heavy whipping cream
2 tbsp powdered sugar
4-5 cups fresh fruit (blueberries, raspberries, sliced strawberries, sliced peaches, kiwi, etc.)
15 small mint leaves (for garnish, optional)

Instructions

Step 1: Preheat your oven to 200°F. Line a large baking sheet with parchment paper.
Step 2: Using a stand mixer or handheld electric mixer, beat the egg whites on high speed for about 1 minute until soft peaks form.
Step 3: With the mixer still on, gradually add the granulated sugar, 1 tablespoon at a time, and beat on high speed for 10 minutes until stiff peaks form and the mixture is smooth and glossy.
Step 4: Using a spatula, quickly fold in the lemon juice and vanilla extract, then gently fold in the cornstarch until well combined.
Step 5: Pipe the meringue into 3 to 3½-inch wide nests onto the prepared parchment paper using a 1M star tip. Make an indentation in the center of each nest with a spoon to hold the toppings.
Step 6: Bake the meringue nests for 1 hour and 15 minutes. Then turn the oven off and leave the meringues inside with the door closed until completely cooled, about 3–4 hours. The outsides should be dry and crisp, while the insides remain marshmallow soft.
Step 7: Transfer the meringues on the parchment paper to the counter for assembly.
Step 8: To make the whipped cream, beat the very cold heavy whipping cream with the powdered sugar in a cold bowl for 2–2½ minutes until spreadable peaks form.
Step 9: Once the pavlovas are completely cool, pipe some whipped cream into the indentation of each nest and top with fresh fruit.
Step 10: Garnish with mint leaves if desired, serve immediately, and enjoy within 3 hours.

Tips & Variations

For best results, make sure egg whites are at room temperature before beating to achieve maximum volume.
You can swap lemon juice with white vinegar for a similar effect in stabilizing the meringue.
Experiment with different fruits based on seasonality for fresh and vibrant toppings.
Use a clean, dry bowl to avoid grease, which can prevent the egg whites from whipping properly.

Storage

Store assembled pavlovas in the refrigerator and consume within 3 hours for optimal texture and freshness. Unassembled meringue nests can be stored in an airtight container at room temperature for up to 2 days. Reheat is not recommended as it may soften the crisp exterior.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meringue nests ahead of time?

Yes, you can prepare the meringue nests and store them in an airtight container at room temperature for up to 2 days. Add the whipped cream and fruit just before serving to keep them fresh and crisp.

What can I use if I don’t have cornstarch?

If cornstarch isn’t available, you can substitute with an equal amount of arrowroot powder or potato starch to help stabilize the meringue.

Mini Pavlova Dessert with Fresh Fruit and Whipped Cream Recipe

Print Recipe

★★★★★

4.7 from 62 reviews

This Mini Pavlova Dessert Recipe features delicate, crisp meringue nests with marshmallow-soft centers, topped with lightly sweetened whipped cream and a colorful assortment of fresh fruits. Perfect for an elegant yet simple dessert that’s as stunning as it is delicious.

Author: Marco
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 4 hours 35 minutes
Yield: 6–8 mini pavlova nests 1x
Category: Dessert
Method: Baking
Cuisine: Australian/New Zealand
Diet: Vegetarian

Ingredients

Scale

Meringue

6 large egg whites (room temperature)
1½ cups granulated sugar
½ tbsp lemon juice
½ tbsp vanilla extract
2 tsp cornstarch

Whipped Cream

1½ cups very cold heavy whipping cream
2 tbsp powdered sugar

Toppings

4–5 cups fresh fruit (blueberries, raspberries, sliced strawberries, sliced peaches, kiwi, etc.)
15 small mint leaves (for garnish, optional)

Instructions

Preheat Oven: Preheat your oven to 200°F and line a large baking sheet with parchment paper to prepare for baking the meringue nests.
Beat Egg Whites: Using a stand or handheld electric mixer, beat the room temperature egg whites on high speed for about 1 minute until soft peaks form. Gradually add granulated sugar 1 tablespoon at a time while continuing to beat for 10 minutes on high until stiff, glossy peaks develop.
Fold in Ingredients: Using a spatula, gently fold in the lemon juice and vanilla extract, followed by the cornstarch, mixing until the batter is well blended without deflating the meringue.
Pipe Meringue: Transfer the meringue mixture to a piping bag fitted with a 1M star tip. Pipe 3 to 3½-inch wide nests onto the prepared parchment paper, making an indentation with a spoon in the center of each nest to hold the toppings.
Bake Meringues: Bake the nests for 1 hour and 15 minutes at 200°F. Then turn off the oven and let the meringues cool inside for 3-4 hours without opening the door, allowing the outside to dry crisp and the inside to remain marshmallow soft.
Prepare Whipped Cream: In a cold bowl, beat the very cold heavy whipping cream with the powdered sugar for 2 to 2½ minutes until soft, spreadable peaks form.
Assemble Pavlovas: Once the meringue nests are completely cool, pipe the whipped cream into the center indentation of each nest and top generously with fresh fruit pieces.
Garnish and Serve: Optionally garnish with small mint leaves. Serve the mini pavlovas within 3 hours for the best texture and freshness.

Notes

Use room temperature egg whites for better volume and meringue stability.
Do not open the oven door while cooling the meringues to avoid cracking.
Make sure the whipping cream and bowl are very cold for best whipping results.
Fresh fruit options can be varied based on seasonality or preference.
Consume pavlovas within 3 hours of assembling to prevent the meringue from getting soggy.

Keywords: Mini Pavlova, Meringue Dessert, Whipped Cream, Fresh Fruit Dessert, Easy Pavlova Recipe, Summer Dessert