Mini Pavlova Recipe

These mini pavlova desserts are light, elegant, and irresistibly crisp on the outside with a soft marshmallow center—topped with whipped cream and fresh berries. Perfect for entertaining or making ahead for stress-free celebrations.

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Course: Dessert

Cuisine: Australian, European-inspired, New Zealand

Prep Time: 25

Cook Time: 1 15

Cooling Time: 2

Total Time: 3 40

Servings: mini pavlovas

Calories: 180kcal

Cost: $8–$12

Equipment

Stand mixer or hand mixer
Large bowl grease-free
Baking sheets lined with parchment paper
Ice cream scoop or large spoon for shaping
Spatula for folding in ingredients
Oven thermometer optional, for accurate baking

Ingredients

For the Meringue Shells

4 Egg whites at room temperature
1 cup Superfine sugar or pulsed granulated sugar
1 teaspoon Vanilla extract
1 teaspoon White vinegar
1 teaspoon Cornstarch

For the Toppings

1.5 cups Heavy whipping cream cold
2 tablespoon Powdered sugar
1 teaspoon Vanilla extract
2 cups Mixed fresh berries strawberries, raspberries, blueberries
0.5 cup Passion fruit pulp optional
Lemon curd optional, for richness

Instructions

Preheat oven to 300°F and line baking sheets
Beat egg whites until soft peaks form
Add sugar gradually, beat until stiff peaks
Fold in vanilla, vinegar, and cornstarch
Spoon into 12 rounds on sheets, make wells
Lower oven to 225°F and bake 75 mins
Turn off oven and cool inside oven
Beat cream, sugar, vanilla until soft peaks
Top pavlovas with cream and berries

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition