Mini Pavlovas with Whipped Cream and Fresh Berries

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Light, airy, and topped with billowy clouds of whipped cream and juicy fresh berries, these mini pavlovas are the perfect elegant dessert that’s surprisingly easy to make. They have that irresistible crispy-on-the-outside, marshmallow-soft-on-the-inside texture that melts in your mouth! Whether you need a refined dinner party dessert or just want to treat yourself, this recipe is a showstopper.

If you’ve never made pavlovas before, don’t worry—I’ll walk you through every step to make sure you get those perfect golden-crisp edges and soft, chewy centers.

Why You’ll Love This Recipe

Light and Elegant – These mini pavlovas feel fancy without being heavy, making them the ultimate after-dinner treat.
Great for Make-Ahead – You can bake the meringues in advance and assemble them just before serving, making hosting a breeze.
Customizable – Swap out the fruit, add flavored whipped cream, or drizzle with chocolate—the options are endless!
Gluten-Free – A naturally gluten-free dessert that everyone at the table can enjoy.

Ingredients Breakdown

For the Pavlovas:

4 large egg whites, at room temperature
1 cup granulated sugar
1 teaspoon white vinegar
1 teaspoon cornstarch
1 teaspoon vanilla extract

For the Toppings:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 cups mixed fresh berries (strawberries, blueberries, raspberries, and blackberries)

Pro Tips:

Egg Whites Matter: Use room-temperature egg whites for the best volume when whipping.
Sugar Consistency: Superfine sugar dissolves better in meringue. If you only have granulated sugar, pulse it in a food processor for a few seconds.
Humidity Alert: Don’t make pavlovas on a very humid day—moisture can prevent them from getting crispy.

Step-by-Step Instructions

Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
Whip the Egg Whites: In a clean mixing bowl, beat the egg whites using an electric mixer on medium speed until soft peaks form.
Add the Sugar: Gradually add the sugar, one tablespoon at a time, while continuing to beat. Increase the speed to high and beat until stiff, glossy peaks form.
Incorporate Cornstarch & Vinegar: Gently fold in the cornstarch, vinegar, and vanilla extract with a spatula.
Shape the Pavlovas: Use a spoon to drop meringue onto the baking sheet, forming small nests with slight indentations in the center for toppings.
Bake: Place in the oven and bake for about 1 hour, then turn off the oven and let them cool completely inside without opening the door (this prevents cracking).
Make the Whipped Cream: In a separate bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Assemble: Once the pavlovas have cooled, top each one with a dollop of whipped cream and a generous amount of fresh berries.

Mini Pavlovas with Whipped Cream and Fresh Berries

Chef’s Tips and Tricks

Don’t Overbeat: Stop whipping once stiff peaks form. Overbeating can cause the meringue to break down.
Cool Down Properly: Letting the pavlovas cool in the oven with the door closed helps prevent them from collapsing.
Storage Tip: Store unassembled pavlovas in an airtight container for up to 2 days at room temperature.

Recipe Variations and Serving Suggestions

Chocolate Drizzle: Melt dark chocolate and drizzle it over the pavlovas before serving.
Lemon Curd Delight: Swap the whipped cream for a layer of tart lemon curd.
Nutty Crunch: Sprinkle crushed pistachios or almonds on top for added texture and flavor.
Perfect Pairing: Serve with a glass of sparkling wine or a hot cup of Earl Grey tea.

FAQs

Can I make pavlovas ahead of time?

Yes! Bake the pavlovas a day or two in advance and store them in an airtight container. Assemble with cream and berries just before serving.

Why did my pavlovas crack?

Cracking usually happens due to temperature changes. Let them cool in the oven slowly to minimize this.

Can I freeze pavlovas?

Freezing is not recommended as they can absorb moisture and lose their crispness.