Mini Pavlovas with Whipped Cream and Fruit are delicate, cloud-like desserts made from crisp, light meringue shells filled with soft whipped cream and topped with vibrant fresh fruit. Originating from Australia and New Zealand, this dessert is named after the famous Russian ballerina Anna Pavlova, known for her grace and elegance — much like the dessert itself.

Each mini pavlova has a crisp outer shell and a soft, marshmallowy center, perfectly balanced by the freshness of fruit and the richness of cream. These mini versions are individually portioned, making them ideal for parties, celebrations, or an elegant afternoon treat.

Why I Love This Recipe

I absolutely adore this recipe because it combines elegance and simplicity in a single bite. The contrast of textures — the crunchy meringue, the creamy whipped topping, and the juicy burst of fresh fruit — is simply irresistible.

I love how versatile it is: you can change the fruit topping depending on the season, and the mini size makes them perfect for serving guests. They look stunning on a dessert table, yet they’re incredibly light and satisfying. Every bite feels like a small celebration!

Why It’s a Must-Try Dish

This dessert is a must-try because it’s:

Visually stunning: Each pavlova looks like a little edible masterpiece.
Customizable: You can use your favorite fruits, from tropical mangoes to classic berries.
Naturally gluten-free: A great dessert for everyone to enjoy.
Make-ahead friendly: You can bake the meringues in advance and assemble later.
Perfectly balanced: Sweet, tangy, creamy, and crunchy all at once.

Once you try these mini pavlovas, they’ll become your go-to for elegant entertaining and special occasions.

Preparation & Cooking Time

Preparation Time: 25 minutes
Cooking Time: 1 hour
Cooling Time: 30 minutes
Total Time: 1 hour 55 minutes
Servings: 8 mini pavlovas
Calories: Approx. 230 calories per serving

Cuisine & Course

Cuisine: Australian / New Zealand
Course: Dessert

Ingredients

For the Meringue Shells:

4 large egg whites (room temperature)
1 cup (200 g) granulated sugar
1 teaspoon cornstarch
1 teaspoon white vinegar or lemon juice
1 teaspoon vanilla extract

For the Whipped Cream:

1 cup heavy cream (chilled)
2 tablespoons powdered sugar
½ teaspoon vanilla extract

For the Fruit Topping:

1 cup mixed fresh fruit (strawberries, blueberries, raspberries, kiwi, or mango)
Optional: mint leaves, passionfruit pulp, or a drizzle of fruit coulis

Simple Cooking Directions

Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
Beat egg whites until soft peaks form, then gradually add sugar until glossy stiff peaks appear.
Fold in cornstarch, vinegar, and vanilla gently.
Spoon or pipe small mounds (about 3 inches wide) onto the baking sheet, creating a slight dip in the center.
Bake for 1 hour, then turn off the oven and let them cool completely inside.
Whip cream with sugar and vanilla until soft peaks form.
Assemble by topping cooled meringues with whipped cream and fresh fruit just before serving.

Step-by-Step Preparation Method

Step 1: Preheat the Oven

Preheat your oven to 250°F (120°C).
Line a large baking sheet with parchment paper. Draw 3-inch circles on the paper as a guide (optional).

Step 2: Make the Meringue

In a clean, dry mixing bowl, beat egg whites with an electric mixer on medium speed until soft peaks form.
Gradually add sugar, one tablespoon at a time, beating on high speed until glossy stiff peaks form and the sugar dissolves completely.
Gently fold in cornstarch, vinegar, and vanilla extract — these help stabilize the meringue and keep the centers soft.

Step 3: Shape the Pavlovas

Spoon or pipe meringue onto the parchment circles, forming small nests with a slight indentation in the center for the filling.

Step 4: Bake and Cool

Bake for 1 hour until crisp on the outside but still soft inside.
Turn off the oven, leave the door slightly ajar, and let the pavlovas cool completely in the oven (about 30 minutes).

Step 5: Prepare the Whipped Cream

In a chilled bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form. Don’t overwhip — it should be smooth and fluffy.

Step 6: Assemble and Serve

Once pavlovas are cool, spoon whipped cream into the center of each meringue.
Top with fresh fruit and garnish with mint leaves or a drizzle of passionfruit pulp.

How to Serve

Serve immediately after assembling for the best texture.
Perfect as a light dessert after dinner or for afternoon tea.
Pair with a glass of champagne, sparkling water, or iced tea for a refreshing finish.
For parties, arrange them on a platter and let guests pick their favorite one.

Additional Recipe Tips

Egg whites must be clean and free from yolk. Even a tiny bit of fat will prevent stiff peaks.
Add sugar slowly. This helps the meringue form stable peaks and prevents graininess.
Dry slowly at low temperature. This ensures the pavlovas remain crisp on the outside and marshmallow-like inside.
Avoid humidity. Meringues can get sticky — make them on a dry day if possible.
Assemble just before serving. Once topped with cream, they’ll start softening.

Variations

Chocolate Pavlovas: Add 1 tablespoon cocoa powder to the meringue.
Lemon Pavlovas: Add lemon curd instead of whipped cream for a tangy twist.
Tropical Pavlovas: Use mango, pineapple, and passionfruit for a sunny tropical flavor.
Mini Berry Pavlovas: Stick to mixed berries and drizzle with berry coulis for a vibrant presentation.
Holiday Pavlovas: Top with pomegranate seeds, mint, and whipped cream for a festive look.

Freezing & Storage

Unfilled meringue shells: Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Filled pavlovas: Best enjoyed immediately after assembling.
Do not refrigerate unfilled meringues, as humidity can make them sticky.
Freezer tip: Place cooled meringues in a single layer, separated by parchment paper, in an airtight container before freezing.

Special Equipment Needed

Electric mixer (hand or stand)
Parchment paper
Baking sheet
Spatula or piping bag with a large round tip
Mixing bowls

FAQ

Q1: Can I make the meringues ahead of time?
A: Yes! You can bake them 2–3 days ahead and store them in an airtight container until ready to fill.

Q2: Why are my meringues sticky?
A: That’s usually due to humidity or underbaking. Bake longer or store in a drier place.

Q3: Can I use store-bought whipped cream?
A: Yes, but homemade whipped cream tastes fresher and holds up better.

Q4: How do I know when the pavlovas are done baking?
A: They should feel dry and firm on the outside but soft and slightly springy in the center.

Q5: Can I double the recipe?
A: Absolutely — just use two baking trays and rotate them halfway through baking for even results.

Conclusion

Mini Pavlovas with Whipped Cream and Fruit are an exquisite combination of texture, flavor, and beauty. With crisp meringue shells, pillowy cream, and a burst of fresh fruit, each bite is light yet luxurious. They’re the perfect dessert for special occasions or when you want to impress without spending hours in the kitchen.

Once you master these mini pavlovas, they’ll become one of your signature desserts — elegant, delightful, and utterly unforgettable.