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Mini Pavlova Recipe

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.

a mini pavlova recipe on a white plate on top of a light wood cutting board. The Mini pavlova is filled with whipped cream and topped with fresh berries and mint

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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.

Mini Pavlova Recipe ready to be served

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.

Topping variations to consider for your Mini Pavlovas

baked and assembled mini pavlova recipe ready to be served

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Key Ingredients for Mini Pavlovas

For the Pavlovas

  • Egg Whites
  • Cream of Tartar
  • Caster Sugar or Granulated Sugar

For Serving

overhead shot of pavlova recipe ingredients


Equipment Needed to Make Mini Pavlovas

meringue on a wire whisk showing the stiff peak stage


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.

baked and assembled mini pavlova recipe ready to be served on small white plates


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!

an individual mini pavlova on a small white plate with a fork bite taken out


Other Egg White Recipes To Try


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baked and assembled mini pavlovas on a white marble and wood cake stand

Mini Pavlova Recipe

Yield: 6-8
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 3 hours
Total Time: 3 hours 50 minutes

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.

Ingredients

For the Pavlovas

For Serving

Instructions

    1. Preheat the oven to 300 degrees and line a half sheet pan with a silicone baking mat or parchment paper.
    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.
    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.
    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.
    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.
    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.

Notes

    1. Read the blog post above for tips to make this recipe and for additional serving/filling suggestions.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 20Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 28mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 2g

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories based on 8 servings and doesn't include the whipped cream.

 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.

baked and assembled mini pavlovas on a white marble and wood cake stand

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