Mini Pavlova Dessert with Fresh Fruit and Whipped Cream Recipe

Introduction

Mini pavlovas are delicate meringue nests crisp on the outside and marshmallow-soft inside, topped with whipped cream and fresh fruit. This delightful dessert is perfect for summer gatherings or any special occasion.

Ingredients

• 6 large egg whites (room temperature)
• 1½ cups granulated sugar
• ½ tbsp lemon juice
• ½ tbsp vanilla extract
• 2 tsp cornstarch
• 1½ cups (very cold) heavy whipping cream
• 2 tbsp powdered sugar
• 4-5 cups fresh fruit (blueberries, raspberries, sliced strawberries, sliced peaches, kiwi, etc.)
• 15 small mint leaves (for garnish, optional)

Instructions

1. Step 1: Preheat your oven to 200°F. Line a large baking sheet with parchment paper.
2. Step 2: Using a stand mixer or handheld electric mixer, beat the egg whites on high speed for about 1 minute until soft peaks form.
3. Step 3: With the mixer still on, gradually add the granulated sugar, 1 tablespoon at a time, and beat for 10 minutes on high speed until stiff, glossy peaks form.
4. Step 4: Using a spatula, quickly fold in the lemon juice and vanilla extract, then gently fold in the cornstarch until well blended.
5. Step 5: Pipe the meringue into 3 to 3½-inch wide nests onto the parchment paper using a 1M star tip. Make an indentation in the center with a spoon to hold the toppings.
6. Step 6: Bake for 1 hour and 15 minutes, then turn the oven off. Without opening the door, let the meringues sit in the oven until completely cool, about 3-4 hours.
7. Step 7: Transfer the cooled pavlovas with the parchment paper onto the counter for assembly.
8. Step 8: In a cold bowl, beat the very cold heavy whipping cream with powdered sugar for 2 to 2½ minutes until whipped and spreadable.
9. Step 9: Pipe the whipped cream into the indentations of the pavlovas and top with fresh fruit.
10. Step 10: Garnish with small mint leaves if desired, then serve and enjoy within 3 hours.

Tips & Variations

• For best results, make sure your egg whites are at room temperature before beating.
• Use a star piping tip for classic pavlova shape or a spoon for rustic nests.
• Try different fruit combinations such as mango and passionfruit for a tropical twist.
• Make the meringue a day ahead and store in an airtight container to save time.

Storage

Store unfilled pavlovas in an airtight container at room temperature for up to 2 days. Once assembled with cream and fruit, serve immediately or within 3 hours to prevent sogginess. If stored with cream, keep refrigerated and consume the same day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pavlova without cornstarch?

Cornstarch helps give the pavlova its marshmallow-soft interior and stabilizes the meringue. Omitting it may result in a less tender center.

Why do my pavlovas crack?

Cracking is common due to the drying process in the oven. To minimize cracks, bake at a low temperature and let the pavlovas cool completely in the oven with the door closed.

Mini Pavlova Dessert with Fresh Fruit and Whipped Cream Recipe

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4.7 from 68 reviews

This Mini Pavlova Dessert Recipe features delicate, crispy-on-the-outside and marshmallow-soft-on-the-inside meringue nests topped with lightly sweetened whipped cream and fresh seasonal fruits. Perfectly portioned and elegant, these mini pavlovas are a delightful treat for any occasion, combining a crunchy texture with luscious cream and a burst of fruity freshness.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 4 hours 30 minutes (including cooling time)
• Yield: 6 mini pavlova nests 1x
• Category: Dessert
• Method: Baking
• Cuisine: Australian/New Zealand
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Meringue

• 6 large egg whites (room temperature)
• 1½ cups granulated sugar
• ½ tbsp lemon juice
• ½ tbsp vanilla extract
• 2 tsp cornstarch

Whipped Cream

• 1½ cups (very cold) heavy whipping cream
• 2 tbsp powdered sugar

Toppings

• 4–5 cups fresh fruit (blueberries, raspberries, sliced strawberries, sliced peaches, kiwi, etc.)
• 15 small mint leaves (for garnish, optional)

Instructions

1. Preheat and Prepare: Preheat your oven to 200°F (93°C). Line a large baking sheet with parchment paper to prevent sticking and for easy removal of the pavlova nests.
2. Beat Egg Whites: Using a stand mixer or handheld electric mixer, beat the egg whites on high speed for about 1 minute until soft peaks form. This ensures total incorporation of air for light meringue.
3. Add Sugar Gradually: With the mixer continuing on high, gradually add granulated sugar one tablespoon at a time, beating for about 10 minutes until stiff, glossy peaks form. The meringue should be smooth and hold its shape firmly.
4. Fold in Flavorings: Using a spatula, gently fold in the lemon juice and vanilla extract, followed by the cornstarch. Mix just until combined to maintain airiness in the batter.
5. Pipe Meringue Nests: Transfer the meringue to a piping bag fitted with a 1M Star tip. Pipe 3 to 3½-inch wide nests onto the parchment-lined sheet. Use a spoon to indent the centers to hold toppings later.
6. Bake and Cool: Bake the meringues for 1 hour and 15 minutes. Then turn the oven off and leave the meringues inside with the door closed to cool completely for 3-4 hours. This slow cooling produces a crisp exterior and soft, marshmallow-like interior.
7. Prepare Whipped Cream: In a cold bowl, beat the very cold heavy whipping cream with powdered sugar for 2-2½ minutes until soft peaks form and cream is spreadable.
8. Assemble: Once the pavlovas are fully cooled, pipe a generous spoonful of whipped cream into the indentation of each nest. Top with an assortment of fresh fruits.
9. Garnish and Serve: Optionally, garnish with small mint leaves for color and fresh aroma. Serve immediately and enjoy within 3 hours for best texture and flavor.

Notes

• Ensure egg whites are at room temperature for better volume when beaten.
• Do not open the oven door while cooling the meringues to avoid cracking.
• Use very cold cream for best whipping results.
• Fresh fruit selection can be adjusted based on seasonal availability.
• Pavlovas are best consumed within a few hours to maintain crispness.

Keywords: Mini Pavlova, Meringue dessert, Whipped cream, Fresh fruit dessert, Light dessert, Summer dessert