Classic Pavlova is turned into a simple mini pavlova recipe for a light and delicious individual dessert. Baked meringues filled with whipped cream and topped with berries are perfect for summer nights.
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Mini Pavlova Recipe
Is there anything better than a traditional Pavlova? You bet! This Mini Pavlovas recipe.
If you’re not familiar with Pavlova, it’s a baked meringue filled with sweetened whipped cream and topped with fresh berries. It’s simple, elegant, and delicious. It’s the most elegant guilt-free dessert that allows you to have your cake and eat it too!
This Mini Pavlovas recipe is perfect for adding elegance to your next event (yes, even if that event is you, a bottle of wine, and Netflix…). These minis allow you to serve them single-serve and give guests (or yourself) multiple topping options.
What You Need To Know About This Mini Pavlovas Recipe:
These Mini Pavlovas make for a fun DIY dessert bar for events. Consider having various toppings available for guests to assemble their own Pavlova creations. In this recipe, we will be using fresh berries, mint, and homemade whipped cream, but I’ve listed a few of my favorite flavor combos for you below.
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Topping variations to consider for your Mini Pavlovas
- Whipped Cream + Fresh Mixed Berries + Mint (pictured)
- Fresh Blueberries + Lemon Zest + Homemade Lemon Curd
- Strawberry + Rhubarb jam or the Strawberry Rhubarb Compote from my Strawberry Rhubarb Coffee Cake
- Coconut Custard + Toasted Coconut
- Blackberries + Dark Chocolate Shavings
- Homemade Whipped Cream
- Fresh Strawberries + Whipped Cream + Chocolate Ganache
- White Chocolate Ganache Whipped Cream + Raspberry Sauce + Fresh Raspberries
- Salted Caramel Sauce + Whipped Cream
- Pastry Cream + Chocolate Ganache or Whipped Cream
- Maple Pudding + Bourbon Whipped Cream
- Baileys Chocolate Pudding + Whipped Cream + Chocolate Ganache
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Key Ingredients for Mini Pavlovas
For the Pavlovas
- Egg Whites
- Cream of Tartar
- Caster Sugar or Granulated Sugar
For Serving
- Homemade Whipped Cream
- Fresh Berries
- Lemon Zest, optional
- Fresh Mint, optional
Equipment Needed to Make Mini Pavlovas
- Half Sheet Pan
- Silpat Silicone Baking Mat or Parchment Paper
- Large Bowl
- Stand Mixer or Hand Mixer with a whisk attachment
How to Make Single-Serving Pavlovas
Step 1. Preheat the oven to 300 degrees and line a half sheet pan with a silicone baking mat or parchment paper.
Step 2. Add the egg whites and cream of tartar to a large bowl. Use an electric mixer with a whisk attachment to beat the egg whites on medium-low speed until soft peaks form.
Step 3. Once the egg whites can hold a soft peak, slowly add the caster (or granulated) sugar in one tablespoon at a time, continuing to mix the whole time, until all the sugar is added. When the meringue is ready, it should be very thick and stiff.
Step 4. Divide the meringue into 6-8 mounds on the prepared pan, leaving some space between each mound as they will spread when they bake. (Bake on 2 trays if needed.) Form each mound into a round nest with an indentation in the center.
Step 5. Bake for 30 minutes. Then turn off the oven and leave the meringues in the oven for 3 hours to dry out and cool slowly. Then remove from oven, cool to room temperature, and store in an airtight container until ready to serve.
Step 6. To serve, make the whipped cream. Then fill each mini pavlova with the whipped cream and top with fresh berries and garnish with fresh mint.
Tips for Making a Pavlova Dessert
- Meringue dessert recipes can be weather-sensitive. For best results, prepare these in a low-humidity environment on a dry day.
- Use room temperature egg whites – they’ll whip up to stiff peaks faster than cold egg whites.
- Use the leftover egg yolks to make Pastry Cream or Lemon Curd.
- See above for serving suggestions!
Other Egg White Recipes To Try
- Classic Pavlova Recipe – sometimes called Pavlova Cake
- Dark Chocolate Meringue Cookies
- Heart Meringue Cookies
- French Macarons
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Mini Pavlova Recipe
Ingredients
For the Pavlovas
- 4 large egg whites room temperature
- ½ teaspoon cream of tartar
- 1 cup 200g caster sugar or granulated sugar
For Serving
- Homemade Whipped Cream
- Fresh berries
- Fresh mint optional
Instructions
- Preheat the oven to 300 degrees and line a half sheet pan with a silicone baking mat or parchment paper.
- Add the egg whites and cream of tartar to a large bowl. Use an electric mixer with a whisk attachment to beat the egg whites on medium-low speed until soft peaks form.
- Once the egg whites can hold a soft peak, slowly add the caster (or granulated) sugar in one tablespoon at a time, continuing to mix the whole time, until all the sugar is added. When the meringue is ready, it should be very thick and stiff.
- Divide the meringue into 6-8 mounds on the prepared pan, leaving some space between each mound as they will spread when they bake. (Bake on 2 trays if needed.) Form each mound into a round nest with an indentation in the center.
- Bake for 30 minutes. Then turn off the oven and leave the meringues in the oven for 3 hours to dry out and cool slowly. Then remove from oven, cool to room temperature, and store in an airtight container until ready to serve.
- To serve, make the whipped cream. Then fill each mini pavlova with the whipped cream and top with fresh berries and garnish with fresh mint.
Notes
- Read the blog post above for tips to make this recipe and for additional serving/filling suggestions.
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
Super cute, love any individual-size portion dessert.
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