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    Home » Southern Classics » Mini Pavlova Dessert Recipe

    Published: Apr 24, 2018 · Modified: Sep 17, 2021 by Pam

    Mini Pavlova Dessert Recipe

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    These mini Pavlova Desserts are just beautiful and way easier than you think. Pavlova transforms any day into a special occasion.

    Mini Pavlova desserts are something special. From BiscuitsandBurlap.comCan 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.

    Mini Pavlova desserts are something special. From BiscuitsandBurlap.com

    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.

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    Mini Pavlova desserts are something special. From BiscuitsandBurlap.com

    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.

    Mini Pavlova desserts are something special. From BiscuitsandBurlap.com

    This post contains affiliate links for your convenience.  Click here to read our full disclosure policy

    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.

    Mini Pavlova desserts are something special. From BiscuitsandBurlap.com

    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.

    Mini Pavlova desserts are something special. From BiscuitsandBurlap.com

    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.

    Mini Pavlova desserts are something special. From BiscuitsandBurlap.com

    This post contains affiliate links for your convenience.  Click here to read our full disclosure policy

    Mini Pavlova desserts are something special. From BiscuitsandBurlap.com

    Mini Pavlova Desserts

    Biscuits and Burlap
    Pavlova is easier than you think and makes any day a special occasion.
    5 from 8 votes
    Print Recipe Pin Recipe
    Servings 10 people

    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

    Use caster or superfine sugar, or if using granulated sugar it can be blended for about one minute in blender.
    Separate eggs one at a time to ensure no yolk gets into egg whites.
    Tried this recipe?Let us know how it was!

    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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    Categories: Desserts Tags: dessert

    Reader Interactions

    Comments

    1. Cheistina Shoemaker says

      April 25, 2018 at 11:47 am

      5 stars
      Oooo I adore pavlova! So simple and elegant and of course DELICIOUS!!! Looks perfect!

      Reply
      • Pam says

        April 25, 2018 at 12:03 pm

        It is just simple elegance, right? Thanks for the visit and sweet words.

        Reply
    2. Deepika says

      April 25, 2018 at 11:53 am

      5 stars
      I never had Pavlova before, but it does look like a delicious and elegant dessert. Love the pictures here.

      Reply
      • Pam says

        April 25, 2018 at 12:03 pm

        I hadn’t had it until recently myself, and I just fell in love and had to learn to make it.

        Reply
    3. Cindy @ The Sweet Nerd says

      April 25, 2018 at 1:10 pm

      5 stars
      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!

      Reply
      • Pam says

        April 25, 2018 at 6:36 pm

        Wow! What a great treat for those teachers! Thank you, Cindy.

        Reply
    4. Amy Nash says

      April 25, 2018 at 2:28 pm

      5 stars
      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.

      Reply
      • Pam says

        April 25, 2018 at 6:40 pm

        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.

        Reply
    5. Shadi Hasanzadenemati says

      April 25, 2018 at 2:47 pm

      5 stars
      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!

      Reply
      • Pam says

        April 25, 2018 at 6:41 pm

        Awww, thanks so much Shadi. We love it too.

        Reply
    6. Emily says

      April 25, 2018 at 4:33 pm

      5 stars
      These are so pretty and cute, the perfect dessert for summer!

      Reply
      • Pam says

        April 25, 2018 at 6:41 pm

        They are light and summery, aren’t they? Thank you Emily!

        Reply
    7. Jean says

      November 12, 2018 at 7:15 pm

      5 stars
      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.

      Reply
      • Pam says

        November 16, 2018 at 1:40 pm

        You too, Jean! Your pavlova sounds beautiful.

        Reply
    8. Dianne says

      December 22, 2019 at 5:18 pm

      5 stars
      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.

      Reply
      • Pam says

        December 22, 2019 at 5:30 pm

        Thanks so much for the tip on the sugar. Merry Christmas!

        Reply
    9. Marika says

      April 11, 2020 at 6:51 am

      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 😭😭

      Reply
      • Pam says

        April 11, 2020 at 10:37 am

        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.

        Reply
    10. Pranathi Gunda says

      September 18, 2020 at 12:24 pm

      How long would I put them in the oven if I made 5 pavlovas with 2 egg whites

      Reply
      • Pam says

        September 18, 2020 at 5:25 pm

        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!

        Reply

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