Mini Pavlova Dessert with Fresh Fruit and Whipped Cream Recipe

Introduction

Mini Pavlova is a delicate and airy dessert featuring crisp meringue shells with marshmallow-soft centers, topped with whipped cream and fresh fruit. This elegant treat is perfect for gatherings or a special indulgence.

Ingredients

• 6 large egg whites (room temperature)
• 1½ cups granulated sugar
• ½ tbsp lemon juice
• ½ tbsp vanilla extract
• 2 tsp cornstarch
• 1½ cups (very cold) heavy whipping cream
• 2 tbsp powdered sugar
• 4-5 cups fresh fruit (blueberries, raspberries, sliced strawberries, sliced peaches, kiwi, etc.)
• 15 small mint leaves (for garnish, optional)

Instructions

1. Step 1: Preheat your oven to 200°F and line a large baking sheet with parchment paper.
2. Step 2: Using a stand mixer or handheld electric mixer, beat the egg whites on high speed for about 1 minute until soft peaks form.
3. Step 3: With the mixer still running, gradually add the granulated sugar 1 tablespoon at a time. Continue beating for about 10 minutes on high speed until stiff, glossy peaks form.
4. Step 4: Gently fold in the lemon juice and vanilla extract using a spatula, then fold in the cornstarch until well combined.
5. Step 5: Pipe the meringue onto the parchment-lined baking sheet in 3 to 3½-inch wide nests using a 1M star tip. Make an indentation in the center of each with a spoon for the filling.
6. Step 6: Bake for 1 hour and 15 minutes. After baking, turn off the oven and leave the meringues inside with the door closed to cool completely for 3-4 hours.
7. Step 7: Prepare the whipped cream by beating the cold heavy cream with powdered sugar in a cold bowl for 2 to 2½ minutes until soft peaks form.
8. Step 8: Once the pavlovas are cooled, pipe the whipped cream into the center indentations and top with fresh fruit.
9. Step 9: Garnish with mint leaves if desired and serve within 3 hours for the best texture and flavor.

Tips & Variations

• Use room temperature egg whites to achieve maximum volume when whipping.
• Ensure your mixing bowl and beaters are clean and free of any grease before beating egg whites.
• Try different fruit combinations based on seasonality and personal preference for the freshest flavor.
• If you don’t have a piping bag, use two spoons to carefully shape the meringue nests.

Storage

Store assembled pavlovas in the refrigerator and consume within 3 hours to maintain crispness. Unassembled meringue nests can be kept in an airtight container at room temperature for up to 2 days. Reheat is not recommended as meringue loses its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meringue nests ahead of time?

Yes, you can bake and store the meringue nests in an airtight container at room temperature for up to 2 days. Add the whipped cream and fruit just before serving to keep the nests crisp.

Why did my meringue not form stiff peaks?

Make sure your egg whites are free of yolk and that the bowl and beaters are clean and dry. Also, beating at the right speed and adding sugar gradually helps achieve stiff peaks.

Mini Pavlova Dessert with Fresh Fruit and Whipped Cream Recipe

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★★★★★

5 from 120 reviews

• Author: lina
• Total Time: 4 hours 35 minutes
• Yield: 8–10 mini pavlovas 1x
• Diet: Gluten Free

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Description

This Mini Pavlova Dessert is a delightful meringue-based treat featuring crisp, marshmallow-soft nests topped with freshly whipped cream and vibrant fresh fruits. Light, airy, and visually appealing, it makes for an elegant dessert perfect for special occasions or a refreshing summer indulgence.

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Ingredients

Scale 1x2x3x

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)

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Instructions

1. Preheat Oven: Preheat your oven to 200°F and line a large baking sheet with parchment paper to prepare for baking the meringue nests.
2. 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 initial step aerates the eggs to create volume.
3. Add Sugar: With the mixer running on high, gradually add the granulated sugar one tablespoon at a time, and continue beating for 10 minutes or until stiff, glossy peaks form, ensuring the meringue is smooth and shiny.
4. Fold Ingredients: Gently fold in the lemon juice and vanilla extract using a spatula, followed by the cornstarch. Mix just until well blended without deflating the mixture.
5. Pipe Meringue: Transfer the meringue to a piping bag fitted with a 1M star tip and pipe 3 to 3½-inch wide nests onto the prepared parchment paper. Make an indentation in the center of each nest with a spoon to hold the toppings later.
6. Bake: Bake the meringue nests for 1 hour and 15 minutes. Then turn off the oven and let them cool inside with the door closed for 3-4 hours until completely cool. The outside should be crisp, and the inside soft and marshmallow-like.
7. Prepare Whipped Cream: In a cold bowl, beat the very cold heavy whipping cream with powdered sugar for 2 to 2½ minutes or until spreadable soft peaks form.
8. Assemble Pavlovas: Once the meringue nests have cooled completely, pipe or spoon the whipped cream into the indentation of each nest, then top with fresh fruit of your choice.
9. Garnish and Serve: Optionally garnish with small mint leaves and serve the mini pavlovas within 3 hours for best texture and freshness.

Notes

• Ensure egg whites are at room temperature for better volume when beating.
• Do not open the oven door while the meringue is cooling to prevent cracking.
• Use fresh, high-quality fruits to enhance the flavor and presentation.
• Serve pavlovas the same day they are assembled to enjoy optimal crispness and creaminess.
• Be sure to beat the cream just until soft peaks form to avoid over-whipping.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: International

Keywords: Mini Pavlova, meringue dessert, whipped cream dessert, fresh fruit pavlova, easy pavlova recipe, gluten free dessert, summer dessert