Mini Pavlovas with Cream and Berries

Name: Mini Pavlovas with Cream and Berries
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Ingredients: 4 large egg whites; 1 cup granulated sugar; 1 teaspoon white vinegar; 1 teaspoon cornstarch; 1/2 teaspoon vanilla extract; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 2 cups mixed fresh berries (strawberries, blueberries, raspberries)

Highlighted under: Baking & Desserts

I absolutely love making Mini Pavlovas with Cream and Berries! The light, airy meringue topped with fresh cream and juicy berries is a delightful treat that brings joy to any occasion. Each bite is a perfect mix of sweetness and tanginess, making it a favorite in my household. I appreciate how simple the recipe is; it never fails to impress my guests. Whether it's for a dinner party or a cozy dessert at home, these pavlovas are always a hit and allow me to showcase my baking skills effortlessly.

Created by

Maya Richardson

Last updated on 2026-01-07T11:25:17.704Z

When I first tried my hand at making pavlovas, I was surprised at how simple the process is! The trick is to really whip the egg whites until they form stiff peaks, which gives the meringue its characteristic lightness. I've learned to be patient during baking; allowing them to cool gradually in the oven is key to that perfect marshmallow center.

Using a mix of fresh berries not only looks beautiful but also adds a wonderful contrast to the sweetness of the meringue. I love experimenting with seasonal fruits, and there's something so satisfying about serving these pavlovas topped with a luscious cream and vibrant berries!

        Why You'll Love These Pavlovas
        Light and airy texture that melts in your mouth
Perfectly balanced sweetness with a hint of tartness from the berries
Versatile toppings for any occasion—adapt to the season!
Impressive presentation that will wow your guests

      

Understanding Meringue

To achieve the perfect meringue for your mini pavlovas, it's crucial to start with clean, grease-free equipment. Residue from fats can prevent egg whites from whipping to their full potential. I recommend using glass or metal mixing bowls; plastic bowls can retain oils. Beat the egg whites until soft peaks form, which will provide the structural base for your pavlovas. If you’re unsure, look for a point where the peaks gently fold over when you lift the whisk.

Another critical aspect of making meringue is the temperature of your ingredients. Using room temperature egg whites allows for better aeration. If time is limited, you can place cold eggs in a bowl of warm water for about 10 minutes to quickly bring them to room temperature. This simple trick can significantly enhance your meringue's volume and texture, helping to create that sought-after lightness.

Tips for Toppings

When selecting berries for your mini pavlovas, opt for a mix of sweet and tart varieties for balance. Strawberries and raspberries complement each other beautifully; the sweetness of strawberries enhances the tartness of raspberries. Blueberries add a pop of color and flavor but can be substituted with blackberries or even pitted cherries if needed. Freshness is key; ensure your berries are ripe for the best taste and vibrant color presentation.

For the whipped cream topping, using heavy cream is essential for achieving a rich, stable texture. Avoid using low-fat alternatives, as they won’t whip up as well and may result in a runny consistency. When folding in powdered sugar and vanilla, do so gently to maintain the cream's lightness. If you're preparing the pavlovas ahead of time, store the whipped cream separately in the fridge and assemble just before serving.

Ingredients

For the Meringue

4 large egg whites
1 cup granulated sugar
1 teaspoon white vinegar
1 teaspoon cornstarch
1/2 teaspoon vanilla extract

For the Topping

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 cups mixed fresh berries (strawberries, blueberries, raspberries)

Instructions

Prepare the Oven

Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.

Make the Meringue

In a large bowl, beat the egg whites until soft peaks form. Gradually add the sugar, continuing to beat until the mixture is glossy and forms stiff peaks. Gently fold in the vinegar, cornstarch, and vanilla extract.

Shape the Meringues

Spoon or pipe the meringue onto the prepared baking sheet, creating small nests with a slight dip in the center.

Bake

Bake the meringues for about 1.5 hours until they are crisp on the outside. Turn off the oven and let the meringues cool completely inside.

Prepare the Topping

In a bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Assemble

Once the meringues are cool, fill each nest with whipped cream and top with fresh berries.

Pro Tips

For extra stability, you can add a teaspoon of cornstarch to the whipped cream for better texture. Experiment with different fruits to find your perfect combination!

Storage and Make-Ahead Tips

Mini pavlovas can be made in advance, which is fantastic for planning your dessert for a party. Store them in an airtight container at room temperature for up to two days. However, avoid refrigerating them, as humidity can make the meringue soggy. If you're preparing the toppings ahead, keep the whipped cream chilled in the refrigerator, and only assemble the pavlovas when you're ready to serve for the best texture.

If you end up with extra meringue, consider creating decorative peaks or additional smaller meringues for sundae toppings or snacks. These can be stored in the same way as the pavlovas and will add a delightful crunch to other desserts or coffees throughout the week.

Troubleshooting Common Issues

A common pitfall when making meringue is deflated whites, which can occur if even a tiny bit of yolk mixes with the whites. To ensure success, crack each egg separately into a small bowl before adding it to the mixing bowl. This way, if you find a broken yolk, you can easily discard it without affecting the whole batch. If your pavlovas are sticky after baking, they may need a bit more time in the oven. Simply leave them inside with the power off to dry out further once they have reached a crisp exterior.

If you're facing issues with cracks in your meringue, this often indicates too high a baking temperature or rapid temperature changes. Keep your oven low and avoid opening it during the baking process. If you want to enhance their appearance, a light dusting of powdered sugar after cooling can hide minor cracks and add a touch of elegance.

Questions About Recipes

→ Can I make the meringues ahead of time?

Yes! Meringues can be made a day ahead and stored in an airtight container until you're ready to use them.

→ What happens if my meringue is not glossy?

If your meringue isn't glossy, it may need more beating. Ensure that your mixing bowl and whisk are completely clean and free of grease.

→ Can I use liquid egg whites?

Yes, liquid egg whites can be used, but make sure to measure the equivalent to 4 large egg whites. Fresh eggs are generally preferred for the best results.

→ What type of berries work best for topping?

Any berries work well! Strawberries, raspberries, and blueberries are favorites, but feel free to experiment with blackberries or even diced peaches.