Mini Pavlova with Berries

Hey there! So if you know me, you know I adore desserts that look fancy but are actually not rocket science to make. Mini Pavlovas with berries are my go-to when I want something that’s both a showstopper and wonderfully light (because we all need to save some room for more dessert, right?). I remember trying these out after a friend raved about them at a dinner party. I was skeptical at first—meringue always seemed a bit temperamental to me—but oh boy, was I wrong!

Why You’ll Love This

I make this when I want to impress without too much stress (see what I did there?). My family goes bananas for these because they’re light, sweet, and bursting with fresh berries—plus, they’re pretty forgiving. (Who doesn’t love a dessert that forgives you for your kitchen sins?) And let’s face it, anything topped with whipped cream will win hearts. The first time I tried them, I had a bit of a meringue disaster, but that’s a story for another time.

Ingredients

  • 4 egg whites (room temperature)
  • 1 cup sugar (granulated works best, but I’ve used brown sugar in a pinch!)
  • 1 tsp vanilla extract (or swap with almond extract for a twist)
  • 1 tsp white vinegar
  • 2 tsp cornstarch
  • 1 cup fresh berries (whatever’s in season – strawberries, blueberries, or raspberries)
  • 1 cup heavy whipping cream (my grandmother swore by Brand X, but any will do)
Mini Pavlova with Berries

Directions

  1. Preheat your oven to 275°F (or about 135°C if you’re from across the pond). Line a baking sheet with parchment paper.
  2. Beat those egg whites until they’re looking foamy, then gradually add the sugar. I usually sneak a taste here—it’s kind of irresistible.
  3. Once you’ve got stiff peaks, gently fold in the vanilla, vinegar, and cornstarch. Don’t worry if it looks a bit weird at this stage—it always does!
  4. Spoon into small mounds on your baking sheet, shaping into nests with a spoon (around 3 inches across or as big as you’d like). Bake for about 50-60 minutes. They should be crisp on the outside.
  5. While they’re baking, whip your cream until soft peaks form. This is where I zone out and dream about toppings.
  6. Let the pavlovas cool, then top with whipped cream and berries. Stand back and admire your handiwork!

Notes

Through a bit of trial and error, I’ve found a lower oven temperature makes for a better texture. You know, those crisp outsides with chewy centers? Perfection.

Mini Pavlova with Berries

Variations

Once, I tried adding cocoa powder to make chocolate pavlovas—didn’t quite work out, but hey, we live and learn. Adding a dash of cinnamon to the whipped cream, though? Game changer.

Equipment

Don’t have an electric mixer? A good old whisk and some elbow grease will do the trick. Though, honestly, it might take a while—consider it your workout for the day!

Mini Pavlova with Berries

Storage

These are best eaten fresh, but they keep in an airtight container for a couple of days. Though honestly, in my house, it never lasts more than a day!

Serving Suggestions

I love serving these with a sprinkle of powdered sugar on top. My kids like adding a drizzle of honey, and my husband? He goes for a scoop of ice cream on the side. What can I say, we’re a dessert-loving family.

Pro Tips

Once, I tried rushing the cooling step and regretted it because they turned sticky. Patience is key, my friend!

FAQ

Can I use frozen berries? Absolutely—just thaw them first, or you’ll have a runny mess.

Why do my pavlovas crack? Sometimes it’s the humidity or an enthusiastic oven. A little crack gives them character, I say!

★★★★★ 4.80 from 120 ratings

Mini Pavlova with Berries

yield: 6 servings
prep: 20 mins
cook: 20 mins
total: 50 mins
A delightful dessert featuring crisp meringue shells topped with whipped cream and fresh berries.
Mini Pavlova with Berries

Ingredients

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 teaspoons cornstarch
  • 1 cup heavy cream
  • 1 tablespoon powdered sugar
  • 1 cup mixed fresh berries (strawberries, blueberries, raspberries)

Instructions

  1. 1
    Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
  2. 2
    In a large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form.
  3. 3
    Gently fold in vanilla, vinegar, and cornstarch. Spoon meringue onto the prepared baking sheet, forming 6 small nests.
  4. 4
    Bake for 1 hour or until meringues are dry and crisp. Turn off the oven and let them cool inside.
  5. 5
    Whip the cream with powdered sugar until soft peaks form. Top each meringue with whipped cream and fresh berries.
CLICK FOR NUTRITION INFO

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 250 caloriescal
Protein: 3 gramsg
Fat: 10 gramsg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 35 gramsg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!!

Leave a Comment