I’m excited to share my favorite Pavlova, with a crisp exterior, marshmallow-y interior, and a light Pavlova Filling of whipped cream and fresh fruit that looks utterly elegant.

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I can’t help smiling when I see a Mini Pavlova Dessert on the table. The crisp shell that cracks open to a marshmallow-y center makes you lean closer, like there’s a secret inside.

I always say there’s something a little rebellious about it, elegant but kind of cheeky, and people can’t stop staring. My Pavlova Filling Recipe gets asked about more than the recipe itself, even though I don’t give it away, cuz the look says everything.

I use egg whites for that airy lift and heavy cream for the cloud on top, simple things doing something unexpectedly spectacular.

Ingredients

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Egg whites: Pure protein, whip into glossy peaks, give pavlova it’s airy crunch and lift.
Sugar: Adds sweetness, stabilises meringue, also gives that crisp shell and soft center.
Cornflour: Keeps meringue tender inside, absorbs moisture and prevents cracking, simple trick.
Vinegar or lemon: Acid helps stabilise egg whites and gives slight tang to balance sweetness.
Vanilla extract: Adds warm flavour notes, small amount lifts overall taste, makes it feel homey.
Heavy cream: Rich in fat whips into soft peaks for topping, adds creamy contrast.
Mixed fresh fruit: Provides fibre, vitamins and bright acidity, cuts through sweetness with freshness.
Passionfruit: Tart, seedy pulp gives punchy sourness and interesting texture, optional but addictive.

Ingredient Quantities

4 large egg whites, room temp

1 cup (200 g) granulated sugar, superfine/caster if you’ve got it

1 teaspoon (about 4 g) cornflour or cornstarch

1 teaspoon (5 ml) white vinegar or fresh lemon juice

1 teaspoon (5 ml) vanilla extract

pinch of fine salt

1 cup (240 ml) heavy cream (double cream)

2 tablespoons (15–20 g) powdered sugar / icing sugar

1/2 teaspoon (2.5 ml) vanilla extract for the cream, optional

about 2 cups (300 g) mixed fresh fruit e.g. strawberries, raspberries, blueberries

2 passionfruits, pulp spooned out, optional

powdered sugar for dusting, optional

How to Make this

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1. Preheat oven to 120°C (250°F). Line a baking tray with parchment and lightly mark about 6 cm rounds spaced apart so you get 8–10 mini pavlovas.

2. Make sure the 4 egg whites are room temp and absolutely no yolk in them. In a clean, dry bowl beat whites with a pinch of salt until soft peaks form.

3. Gradually add 1 cup (200 g) granulated sugar, a tablespoon at a time, beating well after each addition until the meringue is thick, glossy and you can rub a little between your fingers with no gritty sugar left. If you only have regular sugar, blitz it in a food processor first to make it superfine.

4. Sprinkle in 1 teaspoon cornflour, add 1 teaspoon white vinegar (or lemon juice) and 1 teaspoon vanilla extract, then gently fold them in with a spatula so you don’t knock out the air. This little trio helps the inside stay marshmallow-y.

5. Spoon or pipe the meringue onto your marked rounds, making a shallow well in the center of each so there’s room for cream and fruit later. If you dont have a piping bag just use two spoons.

6. Bake on the middle rack for about 1 to
1.5 hours at 120°C (250°F) until the outside is dry and crisp. Turn the oven off, crack the door and leave the pavlovas inside to cool completely for at least 1 hour, even better overnight, this prevents cracking.

7. While they cool, chill a bowl and beat 1 cup (240 ml) heavy cream with 2 tablespoons powdered sugar and the optional 1/2 teaspoon vanilla until soft to medium peaks. Dont overbeat or it’ll go grainy.

8. When pavlovas are fully cool, fill each nest with a spoonful of whipped cream, pile on about 2 cups (300 g) mixed fresh fruit (strawberries, raspberries, blueberries) and spoon over passionfruit pulp from 2 passionfruits if using.

9. Dust with a little powdered sugar if you like and serve straight away. Tip: assemble just before serving because the meringue will soften if left topped for long. Unfilled meringues keep in an airtight container for a few days.

Equipment Needed

1. Oven (set to 120°C / 250°F)
2. Baking tray
3. Parchment paper
4. Large clean, dry mixing bowl for the egg whites
5. Electric mixer (hand or stand) or a balloon whisk if you prefer to work hard
6. Rubber spatula for folding
7. Two teaspoons or a piping bag (if you dont have a bag, use the spoons to pipe)
8. Measuring cups and spoons (1 cup, tbsp and tsp)
9. Chilled bowl and beaters or the mixer again for whipping cream
10. Small food processor or blender to blitz sugar to superfine, optional but handy

FAQ

Q: How do I get the pavlova crisp on the outside but soft and marshmallowy inside? A: Whip the egg whites to stiff glossy peaks, add the sugar slowly so it fully dissolves, then bake low and slow around 120-140C (250-285F) until dry to the touch. Let them cool inside the switched off oven with the door cracked for at least an hour. Humidity ruins the shell so try to make them on a dry day if you can.

Q: Why do we add cornflour and vinegar or lemon? A: The cornflour helps create that soft, marshmallow center by absorbing a bit of moisture, and the acid (vinegar or lemon) stabilizes the egg whites so the meringue holds its shape and doesn’t collapse.

Q: Can I make the meringue ahead of time and how do I store it? A: Yes do it a day or two ahead. Keep cooled, unfilled minis in an airtight container at room temp for up to 3 days, or freeze them for up to a month. Don’t refrigerate unfilled meringues cause moisture will make them soggy.

Q: My pavlova weeps or the fruit makes it soggy, how do I stop that? A: Assemble close to serving time, don’t pre-fill more than a couple hours ahead. Use drier fruits or pat very juicy ones dry. A little powdered sugar on the meringue before topping helps absorb juices. Also don’t overwhip the cream — that can cause it to break and weep.

Q: Can I use regular granulated sugar instead of superfine/caster? A: You can but superfine dissolves faster so it gives a smoother glossy meringue. If using regular sugar, add it more slowly and rub a bit between fingers to check it’s dissolved, or pulse it in a blender to make it finer first.

Q: How do I make the whipped cream stable so it holds up under the fruit? A: Use cold cream, chill your bowl and whisk first if you can, and add the powdered sugar while whipping. For extra hold you can stabilise with a teaspoon of cornflour or a tablespoon of mascarpone folded in, but it’s not necessary for short term serving.

{Mini} Pavlova Recipe Substitutions and Variations

Egg whites: swap for aquafaba (chickpea brine) — about 3 tbsp aquafaba per egg white, so ~12 tbsp for 4 whites. Whip longer and add 1/4 tsp cream of tartar or a little lemon juice for stability, it’s not exactly the same but works great for a vegan mini pavlova.
Granulated sugar: use superfine/caster sugar, or make your own by blitzing regular sugar in a blender for 20-30 seconds to get it finer; powdered/icing sugar isn’t ideal for the meringue because of the cornstarch, but it’s fine for the whipped cream topping in a pinch.
Cornflour/cornstarch: substitute arrowroot powder or potato starch 1:1, both give the same stabilising effect and help keep the centres marshmallowy.
Heavy cream: use chilled full-fat coconut cream (scoop the solid part from a can and whip) or fold equal parts mascarpone with a little milk and powdered sugar for a sturdier, richer topping, flavour will change but it’s delicious.

Pro Tips

1) Use cold eggs to separate, then let the whites come to room temp before whipping. Its easier to get big, stable volume that way. Also make sure the bowl and beaters are spotless and completely dry, a tiny bit of grease will ruin the meringue.

2) Add the sugar super slowly and test by rubbing a bit between your fingers — if theres any grit keep beating. If you only have regular sugar blitz it briefly in a food processor so it dissolves faster and gives a silkier shell.

3) Use an oven thermometer and dont trust the dial. Low and slow matters, and once baked leave the pavlovas in the cooling oven with the door cracked until totally cool, this really cuts down on cracks. Make them a day ahead and store unfilled in an airtight container away from humidity.

4) Chill the bowl and beaters for the cream, stop when you hit soft to medium peaks, dont go past that or the cream will turn grainy or split. Assemble at the last minute — juicy fruit or passionfruit will make the meringue soggy if left sitting — and if you need neat edges pipe the meringue with a ziplock bag or wide nozzle.

{Mini} Pavlova Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m excited to share my favorite Pavlova, with a crisp exterior, marshmallow-y interior, and a light Pavlova Filling of whipped cream and fresh fruit that looks utterly elegant.

Servings

servings

Calories

478

kcal

Equipment: 1. Oven (set to 120°C / 250°F)
2. Baking tray
3. Parchment paper
4. Large clean, dry mixing bowl for the egg whites
5. Electric mixer (hand or stand) or a balloon whisk if you prefer to work hard
6. Rubber spatula for folding
7. Two teaspoons or a piping bag (if you dont have a bag, use the spoons to pipe)
8. Measuring cups and spoons (1 cup, tbsp and tsp)
9. Chilled bowl and beaters or the mixer again for whipping cream
10. Small food processor or blender to blitz sugar to superfine, optional but handy

Ingredients

4 large egg whites, room temp
1 cup (200 g) granulated sugar, superfine/caster if you've got it
1 teaspoon (about 4 g) cornflour or cornstarch
1 teaspoon (5 ml) white vinegar or fresh lemon juice
1 teaspoon (5 ml) vanilla extract
pinch of fine salt
1 cup (240 ml) heavy cream (double cream)
2 tablespoons (15–20 g) powdered sugar / icing sugar
1/2 teaspoon (2.5 ml) vanilla extract for the cream, optional
about 2 cups (300 g) mixed fresh fruit e.g. strawberries, raspberries, blueberries
2 passionfruits, pulp spooned out, optional
powdered sugar for dusting, optional

Directions

Preheat oven to 120°C (250°F). Line a baking tray with parchment and lightly mark about 6 cm rounds spaced apart so you get 8–10 mini pavlovas.
Make sure the 4 egg whites are room temp and absolutely no yolk in them. In a clean, dry bowl beat whites with a pinch of salt until soft peaks form.
Gradually add 1 cup (200 g) granulated sugar, a tablespoon at a time, beating well after each addition until the meringue is thick, glossy and you can rub a little between your fingers with no gritty sugar left. If you only have regular sugar, blitz it in a food processor first to make it superfine.
Sprinkle in 1 teaspoon cornflour, add 1 teaspoon white vinegar (or lemon juice) and 1 teaspoon vanilla extract, then gently fold them in with a spatula so you don't knock out the air. This little trio helps the inside stay marshmallow-y.
Spoon or pipe the meringue onto your marked rounds, making a shallow well in the center of each so there's room for cream and fruit later. If you dont have a piping bag just use two spoons.
Bake on the middle rack for about 1 to
5 hours at 120°C (250°F) until the outside is dry and crisp. Turn the oven off, crack the door and leave the pavlovas inside to cool completely for at least 1 hour, even better overnight, this prevents cracking.
While they cool, chill a bowl and beat 1 cup (240 ml) heavy cream with 2 tablespoons powdered sugar and the optional 1/2 teaspoon vanilla until soft to medium peaks. Dont overbeat or it’ll go grainy.
When pavlovas are fully cool, fill each nest with a spoonful of whipped cream, pile on about 2 cups (300 g) mixed fresh fruit (strawberries, raspberries, blueberries) and spoon over passionfruit pulp from 2 passionfruits if using.
Dust with a little powdered sugar if you like and serve straight away. Tip: assemble just before serving because the meringue will soften if left topped for long. Unfilled meringues keep in an airtight container for a few days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.