If you’re craving a show-stopping dessert that feels both elegant and delightfully light, this Mini Pavlovas with Whipped Cream and Fresh Fruits Recipe will become your new best friend. Imagine crisp, delicate meringue nests with just the right marshmallowy center, piled high with fluffy whipped cream, and bursting with the vibrant, juicy sweetness of fresh fruit. It’s a magical combination that never fails to wow guests or elevate a casual family meal into something truly special. Let me take you through every joyful step of creating these charming mini pavlovas that are perfect for any occasion!
Ingredients You’ll Need
The magic in these Mini Pavlovas with Whipped Cream and Fresh Fruits Recipe comes from a handful of simple but thoughtfully chosen ingredients. Each one plays a crucial role in crafting that perfect texture and balancing the flavors beautifully.
- Egg whites (160 ml / 2/3 cup): Use fresh, cold egg whites separated from large eggs for the fluffiest meringue.
- Caster sugar (1 1/4 cups): Superfine sugar dissolves evenly, helping create a glossy, stable meringue shell.
- Cornflour / cornstarch (2 1/2 tsp): A little stabilizer to keep those pavlovas from cracking and give them a tender inside.
- White vinegar (1 tsp): Adds acidity to help stabilize the egg whites for a perfect rise.
- Heavy/thickened cream (1 1/2 cups): Cold and ready to whip, this is the creamy cloud that tops each nest.
- Caster sugar for cream (3 tbsp): Sweetens the whipped cream just right.
- Vanilla extract (1 tsp): Infuses the cream with a comforting warm flavor.
- Fresh fruit toppings: Choose your favorites like strawberries, mangoes, blueberries, raspberries, kiwi, or passionfruit for a colorful, fresh burst.
- Mint sprigs and icing sugar (optional): For that final eye-catching garnish and a touch of sweetness.
How to Make Mini Pavlovas with Whipped Cream and Fresh Fruits Recipe
Step 1: Prep Your Egg Whites
Start by separating the egg whites from the yolks while still cold; it’s easier and cleaner that way. Measure out 2/3 cup (160 ml) of those whites, usually about 5 to 6 large eggs. Then let them sit at room temperature for about 30 minutes to ensure they whip up beautifully and get maximum volume.
Step 2: Whip Up the Meringue
Using a stand mixer or electric beaters, begin by whipping the egg whites on high for a minute. Slowly add caster sugar, one dessert spoon at a time, as you keep beating. This gradual sweetening is key to glossy, stable meringue. Beat for about 8 minutes until thick, shiny, and sugar grains have dissolved completely. Then fold in the vinegar and cornflour and whip for another half a minute to stabilize the mixture.
Step 3: Shape the Mini Pavlovas
Prepare two baking trays lined with parchment paper. Transfer the meringue into a piping bag fitted with your favorite nozzle and pipe 12 to 13 mounds about 6 to 7 cm wide and 5 cm tall. Use a spoon to flatten the tops slightly, creating little nests perfect for holding the whipped cream and fruit later on. The final height after baking will be around 4 cm.
Step 4: Bake and Cool
Pop the trays into a preheated oven set initially to 150°C (325°F). Immediately lower the temperature to 110°C (225°F or 100°C fan). Bake for 1 hour and 30 minutes or until the pavlovas feel dry to the touch. After baking, turn off the oven and let your mini pavlovas cool completely inside, ideally for about 4 hours or overnight. This slow cooling locks in the crisp shell and soft center.
Step 5: Prepare Whipped Cream
While the pavlovas cool, whip the heavy cream, caster sugar, and vanilla extract together until soft peaks form. If you plan to prepare ahead, consider stabilizing your whipped cream so it holds perfectly when refrigerated overnight.
Step 6: Assemble Your Mini Pavlovas
Just before serving, spoon a generous dollop of whipped cream into each meringue nest. Top with your choice of fresh, colorful fruits, and if you like, a light dusting of icing sugar for that extra charm.
How to Serve Mini Pavlovas with Whipped Cream and Fresh Fruits Recipe
Garnishes
A sprig of mint adds a fresh herbal note and a pop of green that makes your mini pavlovas look even more irresistible. A quick dust of icing sugar also adds a lovely snowy finish that feels both elegant and inviting.
Side Dishes
Serve these delightful mini pavlovas as a stand-alone dessert or alongside a light, refreshing salad or iced tea. They complement sunny brunch spreads and festive dinners effortlessly and add a whimsical flair to your table.
Creative Ways to Present
For a personal touch, try serving each mini pavlova on individual dessert plates with a drizzle of passionfruit pulp or a berry coulis. Or arrange them on a decorative platter layered with edible flowers for a garden-party vibe that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
After your pavlovas have cooled completely, store them in an airtight container in a cool, dry place. This keeps their crisp exterior intact for 2 to 3 days. Remember to add the whipped cream and fruit toppings only right before serving to avoid sogginess.
Freezing
Mini pavlovas are best enjoyed fresh, so freezing is not recommended because the delicate meringue texture can be compromised. However, you can freeze whipped cream separately if stabilized using gelatine or mascarpone methods and fresh fruit purees for later use.
Reheating
Since pavlovas are meringue-based, reheating is unnecessary and can cause them to lose their crisp texture. Serve them cold or at room temperature with freshly whipped cream and fruit for best results.
FAQs
Can I use carton egg whites for this recipe?
Although convenient, carton egg whites do not whip up as well as fresh egg whites, resulting in less volume and a less stable meringue. For the fluffiest mini pavlovas, always use fresh, cold egg whites separated from whole eggs.
How do I know when the pavlovas are baked fully?
The pavlovas should feel dry to the touch with a lightly crisp shell. If you gently lift one, it shouldn’t feel sticky. The inside remains marshmallowy but not wet or soggy. The slow cooling process in the turned-off oven also helps perfect the texture.
Can I make the whipped cream a day ahead?
Absolutely! Stabilizing the whipped cream is a fantastic way to prepare ahead without losing fluffiness. Use gelatine, mascarpone, or store-bought stabilizer powders and keep it refrigerated in a piping bag until ready to use.
What fruits work best for topping Mini Pavlovas with Whipped Cream and Fresh Fruits Recipe?
Bright, juicy fruits like strawberries, mango, blueberries, raspberries, kiwi, and passionfruit pulp provide the best flavor contrast and vibrant colors. Feel free to mix and match based on seasonal availability or your personal favorites.
Why do I add vinegar and cornflour to the meringue?
The vinegar introduces acidity that strengthens egg white proteins for better stability, while cornflour helps absorb moisture and prevent cracking. Together, they make the pavlovas beautifully crisp on the outside and soft on the inside.
Final Thoughts
If you’re searching for a dessert that’s as charming to look at as it is delicious to eat, this Mini Pavlovas with Whipped Cream and Fresh Fruits Recipe is your golden ticket. It’s a joy-filled baking adventure that rewards you with delicate, airy meringue nests filled with creamy sweetness and fresh fruity brightness. Share this treat with loved ones and watch their faces light up — it’s truly a dessert that feels like a little celebration every time!
PrintMini Pavlovas with Whipped Cream and Fresh Fruits Recipe
Mini Pavlovas are delicate, crisp-on-the-outside, marshmallowy-on-the-inside meringue nests topped with lightly sweetened whipped cream and fresh fruit. These individual pavlovas are perfect for elegant desserts or entertaining and provide a beautiful canvas for colorful berries, tropical fruits, and a dusting of icing sugar.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 12 hours 15 minutes (including cooling time)
- Yield: 12 to 13 mini pavlovas
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Ingredients
MINI PAVLOVAS:
- 160 ml / 2/3 cup egg whites (5 – 6 large eggs)
- 1 1/4 cups caster sugar (superfine sugar)
- 2 1/2 tsp cornflour / cornstarch
- 1 tsp white vinegar
WHIPPED CREAM:
- 1 1/2 cups heavy/thickened cream (whipping cream), cold
- 3 tbsp caster sugar / superfine sugar
- 1 tsp vanilla extract
- Stabilise the whipped cream (optional for make ahead)
TOPPINGS – CHOOSE:
- Strawberries, mangoes – diced into 1 cm / 1/3″ cubes
- Blueberries, raspberries, kiwi sliced, passionfruit pulp
- Small mint sprigs
- Icing sugar / powdered sugar, for dusting
Instructions
- Prepare Egg Whites: Separate the egg yolks from egg whites while still fridge cold for easier separation. Measure out 2/3 cup (160 ml) of egg whites, typically from 5-6 large eggs, and set aside to come to room temperature for 30 minutes to help achieve better volume when whipped.
- Preheat Oven: Preheat your oven to 150°C / 325°F using all oven types to get ready for baking the pavlovas.
- Beat Egg Whites with Sugar: Using a stand mixer or electric beater, beat the egg whites on high speed for 1 minute. While continuing to beat, add the caster sugar one dessert spoon at a time to ensure proper incorporation without graininess.
- Continue Beating: Beat for an additional 8 minutes on high speed until the meringue is fluffy and glossy, ensuring no sugar grains remain by rubbing a little between your fingers. Then add the white vinegar and cornflour, beating for 30 more seconds to stabilize the mixture.
- Prepare Baking Trays: Dab small amounts of meringue onto two baking trays to secure baking paper (parchment) and line both trays fully to prevent sticking.
- Pipe Meringue Mounds: Transfer the meringue into a large piping bag fitted with your desired nozzle. Pipe 12 to 13 mounds, about 6-7 cm (2.5″) wide and approximately 5 cm (2″) tall. Use a spoon to slightly flatten the tops and create gentle dents to hold cream and fruit later. The final height after baking should be about 4 cm (1.6″).
- Bake the Mini Pavlovas: Immediately place both trays in the oven, reduce the temperature to 110°C / 225°F (or 100°C fan), and bake for 1 hour 30 minutes or until the meringues feel dry to touch. If still sticky, continue baking as needed. The goal is a dry, lightly crispy shell with a marshmallow center.
- Cool in Oven: Turn the oven off and leave the pavlovas inside to cool fully for 4 hours or preferably overnight (around 10 hours). This slow cooling prevents cracking and helps the texture set.
- Store Properly: Once completely cooled, store the pavlovas in an airtight container in a cool, dry place until ready to serve to maintain crispness and freshness.
- Whip the Cream: Beat the cold heavy cream with caster sugar and vanilla extract on high speed until soft peaks form, about 1 minute with a stand mixer or 2-3 minutes with handheld beaters. For make-ahead purposes, stabilized whipped cream methods can be used.
- Assemble and Decorate: Just before serving, add a generous dollop of whipped cream into each meringue nest, top with chosen fresh fruits like strawberries, blueberries, or mangoes, and optionally dust with icing sugar for a delicate finish.
Notes
- Egg Whites: Use fresh eggs, not carton whites, for better volume. Separate while cold; allow whites to come to room temp for 30 minutes for fluffiness.
- Vinegar & Cornflour: These ingredients stabilize the pavlovas and help prevent cracks while baking.
- Stabilised Whipped Cream (Optional): Use stabilizers like gelatin, mascarpone, or commercial powders to keep cream fluffy if preparing in advance.
- Check Readiness: Pavlovas should feel dry to touch with a lightly crispy shell; baking times may vary depending on your oven’s heat distribution.
- Meringue Nests Variation: For fully crisp pavlovas with no marshmallow interior, pipe a spiral base then two layers around the edge and bake at 110°C (225°F) for 2-2.5 hours, then cool in the oven.
- Storage: Store cooled pavlovas in airtight containers. Avoid heat and humidity to prevent them from becoming sticky. Best served the day they are removed from oven; texture declines after 2-3 days.
- Assembly Timing: Add cream and toppings just before serving, as cream moisture will soften the meringue over time.
