How to Make Mini Pavlovas

Here’s how to make perfect Mini Pavlovas. Crispy on the outside, marshmallow-soft on the inside, and crowned with clouds of cream and fresh fruit, few desserts feel as celebratory for so little effort as a pavlova. When you have leftover egg whites, these Mini Pavlovas are the ideal ‘no waste’ small batch dessert.

Welcome to another ‘fun with eggs’ recipe! Is there anything eggs can’t do? Besides baking and desserts, eggs play a huge role in sauce making. They are key thickening agents in sauce recipes like mayonnaise and Aioli, as well as everyone’s favourite brunch star, Hollandaise!

Magical Mini Pavlovas

Pavlova is a specific type of meringue with a unique texture: A crisp, delicate shell with a marshmallow-like, slightly chewy center. That signature interior texture is created by a lower baking temperature, a shorter baking time, and the addition of cornstarch and acid (vinegar or lemon juice).

While a giant Pavlova is always a showstopper, the mini version solves the age-old “messy slice” dilemma. No more shattering crusts or collapsing piles of cream; these are perfectly portioned, individual clouds of joy. Plus, they offer built in portion control and allow each diner to customize toppings according to preference.

Whether you’re hosting a breezy backyard brunch or looking for a sophisticated finish to a dinner party, these little meringues are here to steal the spotlight. Dust off your stand mixer and grab your favourite seasonal fruit—we’re about to whip up some magic.

Who Invented the Pavlova?

I first started making pavlova when we lived in Australia. It’s a light and airy (sometimes crispy) dessert, easy to whip up and decorate with passionfruit. It suits the easy breezy lifestyle of many Australians and it’s a great picnic dessert.

Though the Aussies will tell you they invented pavlova, the origins of the dessert are the subject of one of the world’s most famous culinary disputes. What is not disputed is that it is named after the Russian prima ballerina Anna Pavlova.

Australians claim it originated in Perth 1935, where Bert Sachse, a chef at the Esplanade Hotel in Perth perfected the recipe. Legend says a diner described the dessert as being “as light as Pavlova,” and the name stuck.

Enter the Kiwis. They argue that a chef at a Wellington hotel created the dish in 1926, inspired by the ballerina’s tutu. Interestingly, the Oxford English Dictionary officially attributes the invention of pavlova to New Zealand.

Ingredients in Pavlova

This easy dessert recipe uses egg whites only. I suggest to make lemon curd with the leftover yolks to use as a topping along with the vanilla whipped cream. The flavours are reminiscent of lemon meringue pie!

• Eggs
• Granulated Sugar
• Cornstarch
• White Vinegar
• Salt
• Heavy Cream
• Confectioner’s Sugar
• Vanilla Extract

Use large eggs and take care while separating the whites from the yolks. Use a small bowl to catch the white of each egg and place the yolk in a separate bowl. Inspect each white before adding it to the stand mixer bowl. If there is any yolk in the white, it will not aerate properly.

Add the granulated sugar one tablespoon at a time to ensure it incorporates completely into the whites. Once the mixture has reached stiff peak stage and is glossy in appearance, add the cornstarch and white vinegar (or fresh lemon juice) to stabilize the whites.

Finally, use only full fat or heavy whipping cream (between 36% and 40% milk fat) combined with Confectioner’s sugar (or powdered sugar) to sweeten. Flavour with real vanilla extract or use your favourite liqueur. I suggest amaretto!

Top the mini pavlovas with your favourite fruit: Strawberries, kiwi, mango, roasted rhubarb, citrus segments, or a spoonful of lemon curd all work beautifully. But do try the passionfruit: A little goes a long way, and they add an unparalleled fragrance and flavour.

How to Make Mini Pavlovas

For this Mini Pavlova recipe, a stand mixer is most convenient, but a hand mixer will work too. You’ll also need a baking sheet, parchment paper, and an optional piping bag with a large star attachment.

To begin, preheat the oven to 250°F and line a baking sheet with parchment paper.

Beat room temperature egg whites with a pinch of salt in a clean, grease-free bowl on medium speed, until foamy. Increase to medium-high and beat to soft peaks. With the mixer running, add the sugar one tablespoon at a time, beating well between additions.

Continue until the meringue is thick, glossy, and stiff peaks form. Rub a small amount between your fingers — it should feel mostly smooth, not gritty. Now it’s time to beat in the cornstarch and vinegar (or lemon juice) until just combined.

Spoon or pipe six 4 inch circles/mounds onto the prepared baking sheet. Use the back of a spoon to gently create a shallow well in the centre of each mound.

Bake for 45–55 minutes, until the exteriors feel dry and the pavlovas lift easily from the parchment. Turn off the oven, crack the door slightly, and allow the pavlovas to cool down slowly inside for 30–60 minutes.

Next, whip the cold cream, powdered sugar, and vanilla to soft peaks. Keep refrigerated until ready to assemble.

To serve, spoon or pipe whipped cream into the centers of the pavlovas. Top with fresh berries and passionfruit pulp. Finish with a few mint leaves and a light dusting of powdered sugar. Serve immediately for the best contrast between crisp shell and soft centre.

Recipe Tips and Tricks

• Room-temperature egg whites whip better than those straight from the refrigerator and create more volume.
• Add the sugar slowly. If sugar is added too quickly, the meringues may collapse, crack excessively or ooze syrup. Slowly incorporating the sugar ensures a stable, glossy meringue that won’t weep.
• Don’t overbake. Pavlovas should be crisp on the outside but still tender inside.
• Sudden temperature changes cause deeper cracks, so always cool the pavlovas gradually in the oven.
• Assemble at the last minute. Moisture from the cream and fruit will soften the shells if left too long.
• Filled pavlovas are best eaten within 1 hour of assembling.

Make Ahead and Storage

Bake the pavlovas up to 3–4 days ahead and store unfilled in an airtight container at room temperature. This gluten free dessert recipe tastes best when it is freshly made. 

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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