These mini Pavlova Desserts are just beautiful and way easier than you think. Pavlova transforms any day into a special occasion.
Can you believe I just recently had Pavlova for the first time? I was out with a group of friends for a birthday. The birthday girl must only eat gluten-free, and Pavlova was the one gluten-free dessert option on the menu. Of course, we all had a bite and I was blown away!
Not only was it beautiful, but it was light and airy, with just enough sweetness to satisfy any sweet tooth. Fresh whipped cream and fruit are the crowning touch of pavlova and this one was no exception.
Learning About Pavlova
And so, I set out to learn all about this intriguing dessert. Wikipedia defines it as “a meringue based dessert named after the Russian ballerina, Anna Pavlova”. How cool would it be to have a dish named after you?
I learned that Pavlova is traditionally a full size dessert that would be cut into wedges for individual servings, and this is how I made the first one. Though delicious, it was a bit more “rustic” in looks.
Sara suggested trying mini Pavlova the next time, so I set about reading recipes, looking at photos and decided this was the way to go.
Whether you make the full sized version or the mini’s the basics are the same. A meringue base is baked long and slow and then left in the oven to cool as the oven cools. At this point the pavlova can be stored loosely covered at room temperature for up to three days before filling.
I must admit that one full day is as long as they lasted around our house. The temptation got the best of us.
How to make Pavlova
Some recipes call for “superfine” or “caster” sugar and some use regular granulated sugar. The first one I made was with plain sugar and it did have a slightly “gritty” sugar texture. I went to two specialty stores thinking I would find caster sugar, but no such luck.
A google search revealed that a quick spin in the blender would make the texture of granulated sugar “superfine” so that’s what I did.
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A stand mixer wouldn’t be absolutely necessary for making pavlova, but it definitely makes the job easier. I got my Kitchen Aid one for Christmas and I’ve been on a definite roll of using it. Remember our Homemade Bialys? They were so much fun, and the stand mixer was a necessity with those.
For a full size version you just spoon the meringue onto the baking sheet (lined with parchment paper) and then swirl the top with a spatula. For the mini versions I piped with the Wilton 1M tip into circles. Afterwards I used that same tip to pipe on the whipped cream.
Either version needs a small “well” in the center for the cream and fruit. I formed that with the back of a spoon. wiping off after each one.
Pavlova is a super versatile dessert
Make as many as you need. Two egg whites will make about 5 mini pavlova, four egg whites about 10 and so on.
Top with whatever fruit is in season, or that you have on hand. I happened to have fresh blackberries and a few strawberries so that’s what I used. I think any berries would be great, and wouldn’t mandarin orange segments be pretty too?
If you like the shiny look to your fruit, melt a little jelly and brush on the berries or other fruit. Another easy option is to drizzle Blackberry Syrup over the whole thing just before serving. For another “mini” dessert idea be sure to check out these Mini Lemon Tarts. They’re super easy, no-bake and beautiful.
In all honesty, there was one filled with whipped cream and topped with fruit that I refrigerated for a full day. The texture was just slightly more chewy the next day, but still completely delicious. I would not be at all afraid to make pavlova the night before a dinner party.
Oh man! That white on white of the meringue and the whipped cream is a deceiving little tease. The different textures are a party in your mouth that everyone will love.
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Mini Pavlova Desserts
Ingredients
- 4 egg whites room temperature
- ⅔ cup sugar, superfine
- 1 teaspoon white vinegar
- 1 teaspoon vanilla
- 1.5 teaspoon corn starch
Instructions
- Beat egg whites at medium speed for one minute. Turn speed up to high and gradually add sugar, beating for 10 minutes, or until stiff peaks form.
- Gently fold in vinegar and vanilla.
- Gently fold in cornstarch, just until well blended.
- On parchment lined baking sheet pipe into 4 inch circles.
- Make a well in the center of each with the back of a spoon.
- Bake at 225F degrees for 1 hour, 15 minutes. Turn oven off and leave in additional 20-30 minutes.
- Cool completely, and then fill well with whipped cream and top with berries or other fruit.
Notes
A few items you may need for making your pavlova. Click over for easy ordering.
- Stand Mixer (this is my exact one and I love it).
- Blender for making your sugar superfine
- Parchment Paper
- Pastry Bags
- Wilton 1-M tip
- Caster Sugar
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For a different version of pavlova check out this Peppermint Chocolate Pavlova Roll at RecipeLion.com
Until next time,
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Cheistina Shoemaker says
Oooo I adore pavlova! So simple and elegant and of course DELICIOUS!!! Looks perfect!
Pam says
It is just simple elegance, right? Thanks for the visit and sweet words.
Deepika says
I never had Pavlova before, but it does look like a delicious and elegant dessert. Love the pictures here.
Pam says
I hadn’t had it until recently myself, and I just fell in love and had to learn to make it.
Cindy @ The Sweet Nerd says
I love pavlova. It reminds me of the meringues I worked on for Teacher Appreciation Day. It’s great you explained to your readers about what makes caster sugar fine – good solution!
Pam says
Wow! What a great treat for those teachers! Thank you, Cindy.
Amy Nash says
Pavlova is such a wonderful dessert! I’ve only had the bigger, rustic ones, but these mini ones look absolutely delightful! They would be fun to serve at a party with plenty of toppings for guests.
Pam says
What a great idea, Amy! Leave the pavlova empty and have whipped cream and different fruits so they can top however they choose. Maybe a drizzle of chocolate? Thanks, Amy.
Shadi Hasanzadenemati says
I love love pavlova so much! It’s such a delicate dessert that’s perfect for any occasion! This mini version is so cute and decent!
Pam says
Awww, thanks so much Shadi. We love it too.
Emily says
These are so pretty and cute, the perfect dessert for summer!
Pam says
They are light and summery, aren’t they? Thank you Emily!
Jean says
Love the look of the mini pavlovas. I made a large one for a Christmas dessert coffee at church. I used kiwis and Bing cherries. Was both Christmas and delicious. Happy holiday baking to all.
Pam says
You too, Jean! Your pavlova sounds beautiful.
Dianne says
I’ve been making Pavlova since I moved to Australia in the 80’s. It’s delicious. This year for the first time I’m making the minis. Thank you for this recipe – looks great. I’d like to add if anyone is in America, looking for castor sugar, Domino sells ‘Bar Sugar’ in a box. It is the superfine sugar we’re looking for. And very thin chocolate curls don’t go amiss on Pavlova either 😉 For Christmas I use strawberries and thinly sliced kiwi fruit.
Pam says
Thanks so much for the tip on the sugar. Merry Christmas!
Marika says
It would be helpful if you mention the temperatuur on the oven in Fahrenheit not degrees. 5 min and mine are burned at 225 degrees celcius 😭😭
Pam says
I am so sorry that happened Marika. I will definitely go back and add that the oven temperature is in Fahrenheit. That question has never come up before – I guess most people assume a U.S. blog would use Fahrenheit temperatures. Since they’re so easy and use such few ingredients I hope you’re able to make them again.
Pranathi Gunda says
How long would I put them in the oven if I made 5 pavlovas with 2 egg whites
Pam says
It shouldn’t same significantly because your pavlova would be the same size as if you made 10. I may take them out just a few minutes sooner just because there is less in the oven. Hope you love them!