Mini Pavlova Dessert with Fresh Fruit and Whipped Cream Recipe
This Mini Pavlova Dessert recipe features crisp, marshmallow-soft meringue nests topped with lightly sweetened whipped cream and fresh seasonal fruits, creating an elegant and refreshing treat perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 4 hours 35 minutes (including cooling)
- Yield: 8 mini pavlova nests 1x
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand
- Diet: Vegetarian
Ingredients
Scale
Meringue
- 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
Whipped Cream
- 1 1/2 cups very cold heavy whipping cream
- 2 tablespoons powdered sugar
Toppings
- 4–5 cups fresh fruit (such as blueberries, raspberries, sliced strawberries, sliced peaches, kiwi, etc.)
- 15 small mint leaves, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 200 degrees F and line a large baking sheet with parchment paper to prepare for baking the meringue nests.
- Beat Egg Whites: Using a stand mixer or handheld electric mixer, beat the egg whites on high speed for about 1 minute until soft peaks form. Gradually add sugar, one tablespoon at a time, continuing to beat on high for 10 minutes until stiff, glossy peaks form.
- Fold in Flavors: Quickly fold in the lemon juice and vanilla extract using a spatula, then gently mix in the corn starch until thoroughly combined without deflating the meringue.
- Pipe Meringue Nests: Use a piping bag fitted with a 1M star tip to pipe 3 to 3 1/2-inch wide nests onto the prepared parchment paper. Create an indentation in the center of each nest using a spoon to hold the toppings later.
- Bake and Dry: Bake the meringues for 1 hour and 15 minutes. After baking, turn off the oven and leave the meringues inside with the door closed to cool completely for 3-4 hours, resulting in a dry, crisp exterior and marshmallow-soft interior.
- Prepare Whipped Cream: In a chilled bowl, beat the very cold heavy whipping cream with powdered sugar for 2 to 2 1/2 minutes until thick and spreadable.
- Assemble: Once the pavlovas are completely cooled, pipe or spoon whipped cream into the center indentations of each meringue nest and top generously with fresh fruit.
- Garnish and Serve: Optionally garnish with small mint leaves for a fresh aroma and color contrast. Serve the mini pavlovas within 3 hours for optimal texture and flavor.
Notes
- Ensure egg whites are at room temperature for better volume when beating.
- Add sugar gradually to ensure glossy and stiff meringue peaks.
- Do not open the oven door while the meringues are cooling to prevent cracking.
- Use very cold heavy cream for easier whipping.
- Pavlovas are best enjoyed fresh within 3 hours to avoid sogginess from fruit juice.
- Use a variety of colorful fresh fruits to enhance presentation and flavor.
Keywords: mini pavlova, dessert recipe, meringue nests, whipped cream, fresh fruit dessert, baked meringue, summer dessert
