Mini Pavlova Dessert with Fresh Fruit and Whipped Cream Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
