Introduction

This Mini Pavlova dessert is a delightful treat featuring crispy meringue nests with a marshmallow-soft center, topped with whipped cream and fresh fruit. Perfect for special occasions or a light, elegant dessert that’s sure to impress your guests.

The image shows a white, swirled meringue dessert with a smooth but slightly textured surface on a white plate. On top, there are three red raspberries, a strip of bright orange fruit, and two green mint leaves, all arranged neatly at the center. The dessert appears light and airy with delicate peaks and a shiny finish. The background has a soft, white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large egg whites, room temperature
1 1/2 cups granulated sugar
1/2 tablespoon lemon juice
1/2 tablespoon vanilla extract
2 teaspoons corn starch
1 1/2 cups very cold heavy whipping cream
2 tablespoons powdered sugar
4–5 cups fresh fruit (such as blueberries, raspberries, sliced strawberries, sliced peaches, kiwi)
15 small mint leaves, for garnish (optional)

Instructions

Step 1: Preheat your oven to 200 degrees F and line a large baking sheet with parchment paper.
Step 2: Beat the egg whites on high speed with a mixer for about 1 minute until soft peaks form. Gradually add the sugar one tablespoon at a time while continuing to beat for 10 minutes until stiff, glossy peaks form.
Step 3: Fold in the lemon juice and vanilla extract quickly with a spatula, then gently mix in the corn starch until well blended.
Step 4: Pipe the meringue onto the prepared baking sheet into 3 to 3 1/2-inch wide nests using a star tip. Make an indentation in the center of each nest with a spoon for the toppings.
Step 5: Bake for 1 hour and 15 minutes. Turn off the oven and let the meringues cool inside for 3–4 hours without opening the door.
Step 6: Once cooled, transfer the pavlova with the parchment paper onto the counter for assembly.
Step 7: Beat the cold heavy whipping cream with powdered sugar in a cold bowl for 2 to 2 1/2 minutes until soft peaks form and the cream is spreadable.
Step 8: Pipe the whipped cream into the center of each pavlova nest and top with fresh fruit.
Step 9: Garnish with mint leaves if desired, serve immediately, and enjoy within 3 hours.

Tips & Variations

Use room temperature eggs for better volume when whipping the egg whites.
Adding corn starch helps stabilize the meringue and creates a marshmallow-like center.
Experiment with seasonal fruits to add different flavors and colors.
For easier piping, place meringue mixture in a piping bag right after mixing to maintain airiness.
If you don’t have a star tip, use a round tip or a spoon to shape the nests.

Storage

Store assembled pavlovas in the refrigerator for up to 3 hours to maintain freshness and crisp texture. The meringue nests can be made and stored in an airtight container at room temperature for up to 2 days before assembly. Avoid refrigerating assembled pavlovas for long periods, as the meringue will soften.

How to Serve

The image shows a small white meringue nest with a smooth and swirled texture forming the base layer. On top are thin slices of orange-red peach arranged flat, covered with a halved red strawberry showing its inside, two red raspberries, and a few bright green mint leaves for a fresh touch. In the background, more meringue nests with similar fruit decorations and a white marbled tabletop are visible. The scene has warm, natural lighting highlighting the fresh colors and delicate textures of the ingredients. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meringue nests ahead of time?

Yes, you can prepare the meringue nests up to 2 days in advance and store them in an airtight container at room temperature. Add the whipped cream and fresh fruit just before serving to keep the pavlova crisp.

Why is my meringue weeping or weeping after baking?

Weeping can happen if the meringue was undercooked or exposed to humidity. Bake the pavlovas fully and let them cool completely in the oven with the door closed to avoid moisture. Also, use fresh eggs and add corn starch to stabilize.