This easy mini pavlova recipe creates light and airy meringues filled with whipped cream and topped with tangy lemon curd.
They're the perfect dessert for any occasion when you want to serve something a little special.
Classic pavlova is a beautiful and delicate dessert named after the famous Russian ballerina, Anna Pavlova.
They're a meringue-based dessert that is deliciously light and crispy on the outside and pillowy soft on the inside.
Vibrant, fresh fruits or colorful fruit toppings fill the white pavlova centers, giving them the most striking presentation.
While typically made in larger sizes, this Pavlova recipe makes mini-sized pavlovas, perfect for holidays or special occasions.
Making them is easier than you might think. This recipe shows you how to make this elegant and delicious dessert with just a few easy steps.
Why We Love These Mini Pavlovas
These mini pavlovas are a breeze to make with a few simple ingredients that you probably already have in your kitchen. If you can whip egg whites, you can make these pavlovas!
Not only are they easy to make, but they're also perfect for any occasion. Their light and airy texture makes them a great summer dessert but they are wonderful for the holidays, as well.
Topped with fresh red berries or strawberry syrup, they make a vibrant and beautiful dessert during Christmas time.
What You Need to Make Them
- powdered sugar
- egg whites
- cream of tartar
- lemon curd
- heavy cream
- vanilla paste
- fresh fruit or berries and fresh mint for decoration (optional)
Recipe Variations and Add-ins
- Flavored whipped cream: Swap out the vanilla and try other extracts like almond, coconut, lemon, or orange extracts.
- Mixed berries: Strawberries are a classic choice, but feel free to use a mix of berries like blueberries, raspberries, and blackberries.
- Toasted nuts: Sprinkle chopped and toasted nuts, such as almonds, hazelnuts, or pistachios, over the whipped cream for added crunch and nutty flavor.
- Chocolate: If you love chocolate, try grating or shaving dark chocolate over the pavlovas.
- Curd options: Instead of lemon curd, try other flavors like raspberry, passion fruit, or mango curd.
- Flavored meringue: Have fun experimenting with flavored meringues by adding extracts of almond or coconut or a hint of cocoa powder to the meringue mixture before baking.
How to Make Easy Pavlovas
Step 1. Preheat the oven to 260°F. Add the fresh egg whites to the bowl of a stand mixer, add the cream of tartar, and start whisking until foam appears on the surface.
Step 2. Add powdered sugar and continue beating until fluffy and you have strong, stiff peaks.
Step 3. Next, add the cornstarch to the beaten egg whites and mix everything until combined. Make sure you scrape down the sides of the bowl with a rubber spatula.
Step 4. Transfer the meringue mixture to a piping bag fitted with a star nozzle.
Step 5. Pipe the meringue onto a silicone-lined baking sheet. Start by making the meringue base first, and then add 2-3 turns for the walls of the pavlovas, as shown below. You should get six 3-inch meringues.
Note: You can use parchment paper if you do not have a silicone mat.
Step 6. Leave space between each meringue cake, as they will expand a little while baking.
Step 7. Gently place the sheet pan in the oven and bake for 10 minutes at 260 F. Lower the oven temperature to 180 F. and bake another 30 minutes.
Step 8. Turn the oven off and let the meringue shells cool in the oven for 20 minutes with the oven door ajar. The outer shell will be crispy.
Step 9. Pour the whipping cream into the bowl of an electric mixer (or medium mixing bowl). Add the powdered sugar and vanilla extract.
Step 10. Whip the cream until fluffy on high speed. It is important not to overwhip the cream. Whipping time depends on the power of the mixer, but it should take about 2–4 minutes.
Step 11. Transfer the whipped cream to a piping bag fitted with a star nozzle.
Step 12. Fill the pavlova cakes with the fresh whipped cream. Then add a dollop of lemon curd on top of each one. You can buy this at your local grocery store or make it yourself.
Step 13. Garnish them with fresh berries, mint, sliced almonds, and a dusting of powdered sugar. I added mini marshmallows to mine for a fun twist.
Australia and New Zealand both claim to have created this delicate dessert and named it after the famous ballerina Anna Pavlova.
Any meringue-based dessert is best made on a sunny day when the humidity is low. This is because if there's too much moisture in the air, they will not have a soft and chewy texture. If you want to try them on a rainy day, I recommend turning on the AC and getting the kitchen as cool as you can.
When making meringue, you'll have leftover egg yolks. You can use them to make lemon curd, hollandaise sauce, or even homemade mayonnaise. You can also whip them slightly with a pinch of salt and freeze them to use later.
- It is best to serve these cakes immediately and not store them in the refrigerator for more than a few hours. If you have a few left over, store them in an airtight container at room temperature.
- The lemon curd can be put inside or served as a side on the outside of your baked meringue. You can make lemon curd or buy it. The Harry & David brand is good.
- Always use fresh eggs when making meringue. For best results, let them sit out of the fridge for a while. When you use room-temperature eggs, you'll get big, fluffy, stiff peaks.
- Be patient and don't rush the baking time. Keep the oven at a low temperature to ensure the meringues are crisp but not browned on the outside.
More Delicious Desserts
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Mini Pavlova Recipe
- 6 tablespoon powdered sugar
- 2 egg whites
- 1 teaspoon cornstarch
- ⅛ teaspoon cream of tartar
- 2 tablespoon lemon curd
- berries mint for decoration
- ⅔ cup cream 35% fat
- 3 tablespoon powdered sugar
- 1 teaspoon vanilla paste
- Preheat the oven to 260F. Pour the egg whites into the bowl, add cream of tartar and start whisking until foam appears on the surface.
- Add powdered sugar and continue beating until fluffy and strong peaks. Add cornstarch and mix everything until combined.
- Transfer the meringue to a piping bag fitted with a star nozzle.
- Pour the meringue onto a silicone mat, making the bottom first and then 2-3 turns for the walls of the cake.
- Leave space between the cakes as they will expand a little while baking.
- Put in a hot oven and bake for 10 minutes at 260F and another half an hour at 180F. Let cool in the oven for 20 minutes with the door ajar.
- Pour the whipping cream into a bowl, add the powdered sugar and vanilla.
- Whip the cream until fluffy on high speed. It is important not to overwhip the cream. Whipping time depends on the power of the mixer - it is about 2-4 minutes.
- Transfer the whipped cream to a piping bag fitted with a star nozzle.
- Fill Pavlova cakes with whipped cream, top with lemon curd. You can buy this at your local grocer or make it homemade.
- Decorate the cakes as desired - fresh berries, mint, almond flakes, powdered sugar or syrup. Serve immediately.