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Mini Pavlovas with Fresh Fruit and Cream Recipe

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3.8 from 13 reviews

Delightfully light and crispy mini pavlovas topped with rich whipped cream and fresh fruit. This classic meringue-based dessert features a crisp shell with a soft, marshmallow-like interior, perfect for special occasions or a fresh summer treat. The pavlovas are baked to perfection, cooled slowly, and decorated with a stabilized whipped cream and an assortment of colorful berries and tropical fruits.

  • Total Time: 2 hours 10 minutes (plus cooling overnight recommended)
  • Yield: 12 servings

Ingredients

Meringue

  • 160 ml / 2/3 cup egg whites (from 5 - 6 large eggs, preferably fridge cold)
  • 1 1/4 cups caster sugar (superfine sugar)
  • 2 1/2 tsp cornflour / cornstarch
  • 1 tsp white vinegar

Whipped Cream

  • 1 1/2 cups heavy/thickened cream (whipping cream), COLD
  • 3 tbsp caster sugar / superfine sugar
  • 1 tsp vanilla extract

Fruit Topping and Garnish

  • Strawberries, diced into 1 cm (1/3 inch) cubes
  • Mango, diced into 1 cm (1/3 inch) cubes
  • Blueberries
  • Raspberries
  • Kiwi, sliced
  • Passionfruit pulp
  • Small mint sprigs
  • Icing sugar / powdered sugar for dusting

Instructions

  1. Prepare egg whites: Separate the egg yolks from the egg whites while the eggs are cold from the fridge; this makes separation easier. Measure out 2/3 cup (160 ml) of egg whites and allow them to come to room temperature for 30 minutes to ensure better volume when whipped.
  2. Preheat oven: Set your oven to 150°C (325°F) for all oven types, preparing it for the meringue baking process.
  3. Beat egg whites & add sugar: Using a stand mixer or electric beater, beat the egg whites on high speed for 1 minute. Gradually add the caster sugar, one dessert spoon at a time while continuing to beat.
  4. Whip to stiff peaks: Continue beating for 8 minutes on high speed until the meringue is fluffy, glossy, and free of sugar grains (test by rubbing a little between fingers). Add the white vinegar and cornflour, then beat for an additional 30 seconds to incorporate.
  5. Line baking trays: Dab a small amount of meringue on the corners of two baking trays, then line each with baking paper to prevent sticking.
  6. Pipe meringue bases: Transfer the meringue mixture to a large piping bag fitted with a nozzle of your choice. Pipe 12-13 mounds onto the trays, each about 6-7 cm (2.5 inches) wide and roughly 5 cm (2 inches) tall. Use a spoon to gently flatten the tops and create a slight dent to hold the cream and fruit later. The final height should be approximately 4 cm (1.6 inches).
  7. Bake at low temperature: Place both trays into the oven and immediately reduce the temperature to 110°C (225°F) or 100°C (fan). Bake for 1 hour 30 minutes or until the pavlovas feel dry to the touch. If they are still sticky, extend baking time accordingly.
  8. Cool inside oven: After baking, turn the oven off and leave the pavlovas inside to fully cool for 4 hours or ideally overnight (around 10 hours) to ensure a crisp exterior and soft interior.
  9. Store pavlovas: Once completely cooled, transfer the pavlovas to an airtight container and store in a cool, dry place until ready to serve.
  10. Whip cream: In a large bowl, beat the cold heavy cream with caster sugar and vanilla extract on high speed until soft peaks form. This will typically take about 1 minute with a stand mixer or 2-3 minutes using a handheld beater. Use a stabilizer if desired following your preferred method.
  11. Assemble dessert: Just before serving, spoon a generous dollop of whipped cream into the dent of each pavlova. Top with assorted fresh fruit like strawberries, mango, blueberries, raspberries, kiwi slices, and passionfruit pulp.
  12. Garnish: Dust the assembled mini pavlovas lightly with icing sugar and add small mint sprigs for a fresh, decorative finish.

Notes

  • Using room temperature egg whites helps the meringue whip to greater volume and stability.
  • Addition of vinegar and cornflour stabilizes the meringue and helps maintain its structure during baking.
  • Baking at a low temperature slowly dries the meringue without browning or cracking.
  • Allowing pavlovas to cool inside the turned-off oven prevents sudden temperature changes, which can cause cracks.
  • Stabilized whipped cream can be made using gelatin, cream of tartar, or commercial stabilizers to maintain firmness longer.
  • Store pavlovas in airtight containers to keep them crisp and fresh; avoid refrigeration to prevent moisture absorption.
  • Author: Amelia
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian/New Zealand

Find it online: https://recipesvibe.com/mini-pavlovas-with-fresh-fruit-and-cream-recipe/