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