Mini Pavlovas with Cream and Berries

Name: Mini Pavlovas with Cream and Berries
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 4 large egg whites; 1 cup granulated sugar; 1 teaspoon white vinegar; 1 teaspoon cornstarch; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; Mixed fresh berries (strawberries, blueberries, raspberries)

Highlighted under: Baking & Desserts

I’ve always loved the delicate texture and beautiful presentation of pavlovas, and these mini versions are no exception. Each bite offers a crunchy exterior and a soft, marshmallow-like center that pairs perfectly with luscious cream and fresh berries. Making these adorable little desserts allows for customization with your favorite fruits, and the best part is that they can be made ahead of time. Gathering friends or family around for a little pavlova party has never been this delightful!

Created by

Brielle Thompson

Last updated on 2026-01-10T02:10:17.653Z

When I first attempted making pavlovas, I was amazed by the elegance they brought to the table. Each mini pavlova seemed to capture a bit of whimsy and festivity, not to mention the delightful textures and flavors. I discovered that letting the meringue sit in the oven after baking achieves the perfect crispness while keeping the inside soft and airy. This simple technique became my secret to a perfect mini pavlova!

Experimenting with various toppings really transformed the dish for me. Fresh berries like strawberries, blueberries, and raspberries not only add vibrant colors but also a delightful tartness that balances the sweetness of the meringue. I encourage you to try different combinations; the possibilities are endless and so satisfying!

        Reasons to Love Mini Pavlovas
        Airy and crisp textures combined with creamy richness
Customizable with whatever fruits are in season
Quick to prepare, perfect for entertaining guests

      

Mastering the Meringue

The key to achieving perfectly airy and crisp pavlovas lies in how you treat the egg whites. When whisking, make sure your bowl and utensils are completely clean and dry, as any fat can prevent the egg whites from reaching their full volume. Start at medium speed until soft peaks form, then gradually increase to high speed as you add the granulated sugar. This technique helps create stable, glossy peaks that hold their shape during baking.

Vinegar and cornstarch are crucial ingredients in this recipe as they contribute to the structure and texture of the meringue. The vinegar helps stabilize the egg whites by creating a slightly acidic environment, while the cornstarch helps absorb moisture, ensuring that your pavlovas maintain a light, crisp exterior. When folding these ingredients in, do so gently – overmixing can deflate the meringue and result in a denser final product.

Baking Tips for Perfection

Proper baking temperature and technique are essential for successful pavlovas. Preheating your oven to 275°F (135°C) ensures that the meringues dry out slowly, allowing them to develop that signature crisp outer shell while keeping the center soft and chewy. Avoid opening the oven door during baking as this can cause temperature fluctuations, which might lead to cracks in your pavlovas.

Another tip is to allow the pavlovas to cool inside the oven once baking is complete. This method prevents sudden temperature changes that can lead to collapsing. When finished, look for a light, dry exterior that feels hollow when gently tapped. If you're concerned about cracks, you can even bake them a bit longer – just keep an eye on them to avoid browning.

Serving and Customization Ideas

These mini pavlovas offer fantastic versatility when it comes to toppings. Feel free to experiment with seasonal fruits or even add a drizzle of chocolate sauce for an indulgent twist. While fresh berries are a classic choice, consider swapping in tropical fruits like mango or passion fruit for a refreshing variation that brightens up the flavors. Each variation brings a unique twist that can surprise and delight your guests.

If you're planning ahead, the meringues can be made a day in advance and stored in an airtight container at room temperature. The whipped cream, however, is best prepared just before serving to maintain its texture and prevent weeping. For added flavor, try infusing the cream with citrus zest or a splash of liqueur, which pairs beautifully with the sweetness of the pavlova.

Ingredients

Ingredients for Mini Pavlovas

Meringue

4 large egg whites
1 cup granulated sugar
1 teaspoon white vinegar
1 teaspoon cornstarch

Topping

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Mixed fresh berries (strawberries, blueberries, raspberries)

Feel free to adjust the types of berries based on preference or availability!

Instructions

Instructions for Preparation

Prepare the Meringue

Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper. In a large bowl, whisk the egg whites until soft peaks form. Gradually add the granulated sugar while continuing to whisk until stiff peaks form. Gently fold in the vinegar and cornstarch.

Shape the Pavlovas

Spoon or pipe the meringue mixture onto the prepared baking sheet, forming small circles with a slight dip in the center.

Bake

Bake for 60 minutes, then turn off the oven and leave the pavlovas inside for an additional 30 minutes to cool.

Prepare Cream Topping

While the pavlovas cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Assemble and Serve

Once the pavlovas have cooled completely, dollop the whipped cream into the centers and top with fresh berries. Serve immediately!

Store any leftovers in an airtight container for up to two days, but they're best enjoyed fresh!

Pro Tips

For best results, ensure your mixing bowl and whisk are completely clean and free of any grease when whipping egg whites.

Troubleshooting Common Issues

If your pavlovas crack during baking, it may be due to a temperature that is too high or not enough drying time. Ensure your oven is accurately calibrated, and consider extending the baking time slightly while monitoring closely. Alternatively, an additional spoonful of cornstarch can also help absorb excess moisture in humid conditions.

Should you find that your pavlova mixture is too soft and doesn't hold its shape, it's possible that the egg whites were not whisked to the right consistency or the sugar wasn't fully dissolved. To salvage, you can re-whip the mixture gently before piped onto the baking sheet, ensuring it forms stiff peaks again.

Storage and Make-Ahead Tips

Mini pavlovas can be made ahead of time, making them an excellent option for entertaining. Store the baked meringues in an airtight container at room temperature for up to two days. Avoid refrigeration, as this can introduce humidity that affects their crispness.

When ready to serve, simply whip the cream and assemble the pavlovas with toppings. If you're preparing a larger batch, consider doubling the recipe; just ensure your baking sheets are adequately spaced to allow air circulation for even baking.

Questions About Recipes

→ Can I make pavlovas ahead of time?

Yes, you can make the meringues a day ahead and store them in an airtight container.

→ What can I use instead of vinegar?

You can use lemon juice as a substitute for vinegar in the meringue.

→ How can I store leftover pavlovas?

Keep the pavlovas in an airtight container to maintain their texture, but they are best enjoyed fresh.

→ Can I use frozen berries for topping?

Fresh berries yield the best flavor and texture, but you can use thawed frozen berries in a pinch.