Mini pavlova recipe made with crisp meringue nests, mascarpone whipped cream, and fresh strawberries.
These mini pavlovas have a crisp shell and a soft marshmallow-like center, making them perfect for spring and summer desserts.
Topped with fresh strawberries and mascarpone whipped cream, they're an elegant individual dessert that's easier to make than it looks.
Why you'll love this recipe
- Crispy and soft: Crisp on the outside with a chewy marshmallow center.
- Perfect individual desserts: Ideal for parties, holidays, and special occasions.
- Fresh and elegant: Made with homemade mini pavlova nests, whipped cream, and strawberries.
Ingredients you need
- Egg whites: Use room-temperature egg whites for a stable meringue.
- Sugar: Granulated sugar creates a glossy pavlova with a crisp shell.
- Cornstarch and vinegar: Help create the signature soft marshmallow center.
- Vanilla: Adds a subtle flavor to the meringue and whipped cream.
- Mascarpone and heavy cream: Whipped together for a rich and creamy topping.
- Fresh strawberries: The perfect finishing touch for these mini pavlovas.
Don't waste the egg yolks: They're perfect for making pastry cream, or lemon curd
Before you start
- Use room-temperature egg whites: They whip up faster and create a more stable meringue.
- Add the sugar slowly: This helps the sugar dissolve completely and creates a glossy meringue.
- Keep everything grease-free: Any trace of fat can prevent the egg whites from whipping properly.
- Bake low and slow: A low oven temperature gives the pavlovas their crisp shell and soft center.
- Cool in the oven: Let the mini pavlovas cool completely to prevent cracks and collapse.
How to Make Mini Pavlova
These mini pavlovas start with my easy homemade French meringue recipe.
Whisk the egg whites and vanilla until foamy.
Increase the speed and beat until soft peaks form.
Add the sugar gradually, one tablespoon at a time, until the meringue is thick and glossy.
Mix in the cornstarch and vinegar, then beat until stiff peaks form.
Pipe the meringue onto a baking sheet lined with parchment paper, shaping small pavlova nests.
Bake at a low temperature until the mini pavlovas are dry and crisp.
Cool completely in the oven with the door slightly open.
I like to top these mini pavlovas with my mascarpone whipped cream for a light and creamy finish.
Whip the mascarpone, heavy cream, powdered sugar, and vanilla until smooth and fluffy.
Fill the mini pavlova nests with mascarpone whipped cream.
Top with fresh strawberries and serve immediately.
They are also delicious served with a drizzle of homemade strawberry coulis.
Storage
Store the baked mini pavlova nests in an airtight container at room temperature for up to 3 days. Assemble just before serving.
Recipe Variations
- Strawberry Mini Pavlova: Top with fresh strawberries and mascarpone whipped cream.
- Berry Mini Pavlova: Use a mix of strawberries, raspberries, and blueberries.
- Lemon Curd Mini Pavlova: Add a spoonful of lemon curd under the whipped cream.
- Chocolate Mini Pavlova: Fill with chocolate whipped ganache or chocolate mousse.
- Tropical Mini Pavlova: Top with mango, kiwi, and passion fruit.
You can also make my classic Pavlova recipe for a larger dessert.
Recipe Questions
Can I make mini pavlovas ahead of time?
Yes, bake the pavlova nests up to 3 days in advance and add the toppings before serving.
Why did my mini pavlovas crack?
Small cracks are normal and usually happen as the meringue cools.
Why is my pavlova sticky?
Humidity can make meringue soft and sticky after baking.
Can I freeze mini pavlova nests?
Yes, freeze the unfilled pavlova nests in an airtight container for up to 1 month.
More Meringue Dessert Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Mini pavlova recipe
- Total Time: 0 hours
- Yield: 6 - 8
Description
These mini pavlovas are made with crisp meringue nests, a soft marshmallow-like center, and a creamy mascarpone whipped cream topping. Finished with fresh strawberries, they're an elegant dessert that's perfect for spring, summer, holidays, and special occasions.
Ingredients
Mini Pavlova Meringue
- 200 g egg whites, room temperature (about 7 egg whites)
- 320 g (1 ⅓ cups) extra-fine sugar
- 1 tbsp cornstarch
- 1 tbsp white vinegar (or lemon juice)
Mascarpone Whipped Cream
- 200 g (7 oz) cold mascarpone
- 250 ml (1 cup) cold heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Topping
- Fresh strawberries
Instructions
- Prepare a baking sheet lined with parchment paper and draw six 10 cm (4-inch) circles, leaving space between each one.
- Clean the mixing bowl and whisk thoroughly to remove any traces of grease.
- Beat the egg whites on low speed for 5 minutes until foamy and bubbly.
- Increase to medium-low speed and continue beating for 5 minutes until soft peaks form.
- Add the sugar gradually, one tablespoon at a time, mixing continuously until fully incorporated.
- Beat for another 10 minutes until the meringue becomes thick and glossy. Rub a little meringue between your fingers to check that the sugar has dissolved completely.
- Mix the cornstarch and vinegar together, then add them to the meringue.
- Whisk on high speed for about 5 minutes until stiff peaks form.
- Preheat the oven to 120°C (248°F).
- Pipe six meringue nests onto the prepared baking sheet using a large star tip. Alternatively, spoon the meringue onto the circles and shape nests with the back of a spoon.
- Place the baking sheet in the oven and immediately reduce the temperature to 110°C (230°F).
- Bake for 90 minutes without opening the oven door.
- Cool the mini pavlovas inside the turned-off oven with the door slightly open for at least 1 hour, or overnight.
- Combine the mascarpone, heavy cream, powdered sugar, and vanilla in a large bowl.
- Whip until thick, smooth, and fluffy, about 3 to 4 minutes.
- Fill the mini pavlova nests with mascarpone whipped cream and top with fresh strawberries just before serving.
Notes
Storage: Store the unfilled mini pavlova nests in an airtight container at room temperature for up to 3 days.
Tips:
- Use room-temperature egg whites for the best volume.
- Add the sugar slowly to create a stable meringue.
- Make sure all equipment is completely grease-free.
- Let the pavlovas cool fully before handling.
- Assemble just before serving for the best texture.
- Prep Time: 30 minutes
- Cook Time: 90 mintes
- Category: Dessert, cake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 3150
- Sugar: 345.3 g
- Sodium: 514.2 mg
- Fat: 176.7 g
- Carbohydrates: 356.7 g
- Protein: 37.1 g
- Cholesterol: 532.5 mg
Nabila
Thanks so much for the tips on making meringue, no cracks on the first try, it was delicious.
Lucie
These pavlovas are so pretty, I prefer the individual version to the cake version.