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Mini Pavlovas with Fresh Fruit Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 91 reviews
  • Author: Paula
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours 55 minutes (including cooling time of 1 hour 30 minutes and additional 1 hour 30 minutes cooling in the oven)
  • Yield: 12 mini pavlovas
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian
  • Diet: Vegetarian

Description

This Mini Pavlovas recipe creates delicate, crispy-on-the-outside, marshmallowy-on-the-inside meringue nests topped with luscious whipped cream and fresh fruit. Perfectly portioned, these pavlovas combine the fluffiness of whipped egg whites stabilized with vinegar and cornflour with the richness of mascarpone-enhanced cream and vibrant seasonal fruit. Ideal for elegant desserts or festive occasions, they offer a light, sweet treat with customizable toppings.

Ingredients

Scale

Mini Pavlovas

  • 160 ml / 2/3 cup egg whites (5 – 6 large eggs)
  • 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
  • 1/2 cup mascarpone (optional, for stabilizing)
  • 3 tbsp caster sugar / superfine sugar
  • 1 tsp vanilla extract

Toppings (choose as desired)

  • Strawberries, diced into 1cm / 1/3″ cubes
  • Mangoes, diced into 1cm / 1/3″ 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 cold from the fridge for easier handling. Measure out 160 ml (2/3 cup) of egg whites, which usually requires 5 to 6 large eggs. Set the egg whites aside to come to room temperature for 30 minutes; this helps them fluff better during beating.
  2. Preheat Oven: Set your oven to 150°C (325°F) for all oven types.
  3. Add Sugar to Egg Whites: Using a stand mixer or electric beater, beat the egg whites on high speed for 1 minute. Gradually add 1 dessert spoon of caster sugar at a time while continuing to beat, ensuring sugar incorporates fully without grains.
  4. Beat Until Glossy: Continue beating for about 8 minutes until the mixture is fluffy, glossy, and no sugar granules remain when rubbed between your fingers. Then, add the white vinegar and cornflour and beat for an additional 30 seconds to stabilize the meringue.
  5. Prepare Baking Trays: Dab a small amount of the mixture on two baking trays to hold parchment in place. Cover the trays with baking paper (parchment).
  6. Pipe Meringue Mounds: Transfer the meringue mixture into a large piping bag fitted with your preferred nozzle. Pipe 12 to 13 mounds approximately 6 to 7 cm (2.5 inches) wide and 5 cm (2 inches) tall onto the trays. Flatten the top slightly and create a small dent to hold cream and fruit. Aim for finished pavlovas about 4 cm (1.6 inches) high.
  7. Bake at Lower Temperature: Immediately place both trays in the oven, then reduce the oven temperature to 110°C (225°F) (100°C fan). Bake for 1 hour 30 minutes or until the pavlovas are dry to the touch. If still sticky, extend baking time as oven heat distribution varies.
  8. Cool in Oven: Turn off the oven and allow the pavlovas to cool completely inside for 4 hours or preferably overnight (around 10 hours). This cooling process dries the shell while keeping the center marshmallowy.
  9. Store Pavlovas: Once fully cooled, store the pavlovas in an airtight container at room temperature in a cool, dry place until ready to serve.
  10. Prepare Whipped Cream: In a large bowl, beat the cold heavy cream, mascarpone (if using), caster sugar, and vanilla extract on high speed until soft peaks form. This takes about 1 minute with a stand mixer or 2–3 minutes with a handheld beater.
  11. Assemble and Decorate: Just before serving, spoon a generous dollop of whipped cream into each meringue nest. Top with your choice of fresh fruit, scatter mint sprigs if desired, and finish with a dusting of icing sugar.

Notes

  • Egg Whites: Use fresh eggs for best results and avoid carton egg whites, as they do not whip up as well. Separate whites from yolks while cold for better ease and measure to ensure 2/3 cup volume. Let whites rest at room temperature for 30 minutes before whipping.
  • Vinegar and Cornflour: These ingredients stabilize the pavlova meringue and help prevent cracking. Use plain white vinegar for best results.
  • Mascarpone for Whipped Cream Stabilization: Adding mascarpone allows whipped cream to be prepared a day ahead and retain fluffiness. Store whipped cream in a piping bag or airtight container without stirring before use to avoid deflation.
  • Checking Meringue Readiness: The pavlova should have a dry, lightly crispy shell when ready. The interior remains marshmallowy. Baking times may vary depending on oven heat distribution.
  • Meringue Nests for Fully Crisp Texture: Pipe a spiral base and two layers around the edge to create walls. Bake for 2 to 2.5 hours for completely crisp pavlovas. Shelf life is 3 to 5 days in airtight containers.
  • Storage Recommendations: Store cooled pavlovas in airtight containers in a cool, dry place. Avoid humidity to prevent stickiness. Serve pavlovas the day they are fully cooled for the best crisp shell and marshmallow texture. Assemble cream and fruit just before serving to prevent sogginess.

Nutrition

  • Serving Size: 1 mini pavlova with cream and fruit
  • Calories: 220 kcal
  • Sugar: 18 g
  • Sodium: 15 mg
  • Fat: 14 g
  • Saturated Fat: 8.5 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 30 mg

Find it online: https://piesbypaula.com/mini-pavlovas-with-fresh-fruit-recipe/