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Strawberry Mini pavlova Meringue Nests

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  • Author: Fadela
  • Total Time: 0 hours
  • Yield: 6 mini pavlova


Recipe for mini pavlova with mascarpone whipped cream and fresh strawberries (for about 6 to 8 pavlova)


Pavlova meringue :

  • 200 g egg white at room temperature - about 7 whites
  • 320 g (1 1/3 cup) sugar - extra fine powdered
  • 1 tablespoon cornstarch
  • 1 tablespoon  white vinegar - cream of tartar or lemon juice

Mascarpone whipped cream :

  • 200 g (7 oz) mascarpone cream - cold
  • 250 g (3/4 cup) heavy cream - full fat and cold
  • 2 tablespoons Confectioner's sugar
  • 1 teaspoon of liquid vanilla
  • Fresh Strawberries


  1. Prepare a sheet of parchment paper and using a large bowl or cookie cutter about 4 inches / 10 cm in diameter draw 6 circles with a pencil, making sure to space them out.
  2. Clean your utensils with soap and hot water, the bowl of the stand mixer and the whisk.
  3. Beat the egg whites in the bowl of the mixer on low speed for 5 minutes until the mixture is frothy and the whites form bubbles.
  4. Switch to medium-slow speed of mixer and mix again for 5 minutes until whites have soft peaks.
  5. Turn down to low speed and mix in the extra fine granulated sugar one tablespoon at a time over about 10 minutes.
  6. Then increase to medium speed and beat for another 10 minutes. (Check that the sugar is completely dissolved by rubbing some of the meringue between your fingers, if you can still feel the grains of sugar then prolong the mixing for another 5 to 10 minutes)
  7. Put the mixer on high speed and add the white vinegar and the cornstarch previously mixed together.
  8. Then let the mixer run for about 5 minutes until you have a firm, shiny meringue with stiff peaks.


  1. Preheat the oven to 248°F / 120 °C fan oven.
  2. Fill a pastry bag fitted with a large fluted tip with all the meringue.
  3. Form swirls on the parchment paper containing the pencil marks, making sure to fill the inside of the little nests.
  4. Or place small piles of meringue in the center of the markers and shape nests with an angled spatula or the back of a tablespoon.
  5. Place the pavlovas in the oven halfway up and lower the temperature to 230°F / 110°C and bake for about 90 minutes without opening the oven door.
  6. Once the cooking time is over, leave the meringues inside the oven with the door open for at least 1 hour or even a whole night.

Mascarpone whipped cream:

  1. In a large bowl, place the cold mascarpone with the cold heavy cream, confectioners' sugar and vanilla extract.
  2. Beat at medium speed for about 3 to 4 minutes until you have a thick, firm whipped cream.
  3. Top the mini pavlova with whipped cream and decorate with fresh strawberries or fresh berries just before serving.


Storage: The pavlova shells can be stored at room temperature under a cloth or in airtight container box away from humidity for several days.

Once filled with cream and fresh fruit, place them in the refrigerator and eat them quickly within 1 to 2 days.

  • Prep Time: 30 minutes
  • Cook Time: 90 mintes
  • Category: Dessert, cake
  • Cuisine: American


  • 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