Mini Pavlova Recipe #SundaySupper (2024)

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My Mini Pavlova recipe is a show-stopping, elegant dessert made with a light and airy meringue and a mascarpone filling finished with fresh berries. It is a gorgeous holiday dessert and perfect for parties!

Mini Pavlovas

My individual pavlovas are just irresistible, made with mascarpone, homemade whipped cream filling, and light, crisp meringue cups, which are the perfect bite-size desserts to make if you want to impress family and friends. Everyone will be asking you to share the recipe!

The most important part of this recipe is the pavlova meringue. A meringue recipe for pavlovas is made differently from a regular meringue. The best pavlova recipes are crispy on the outside and soft on the inside, which calls for adding cornstarch to the mixture!

This is a holiday recipe requested by my family year after year!

They were absolutely delicious and recipe was easy to follow. Thanks for a great recipe!

Claire on Pinterest

What are Pavlovas?

Pavlovas are a meringue dessert with a creamy topping and fresh fruits for garnish. It has a crisp meringue crust but is soft, creamy, and light on the inside. Traditionally, it is served as one large cake, but I prefer mini pavlovas! Pavlova is named after the Russian ballerina Anna Pavlova. It is a popular dessert worldwide, especially as a Christmas dessert!

Best Pavlova Recipe Ingredients

• egg whites
• caster sugar
• cream of tartar
• cornstarch
• vanilla extract
• whipping cream
• mascarpone
• fresh fruits (your choice; I use berries, like raspberries and blueberries)

Mini Pavlovas Recipe

How to Make Pavlova Meringue

1. Preheat ovento 320°F. Line two baking tins with parchment paper.
2. In a large mixing bowl,using an electric mixer at high speed, beat the egg whites until soft peaks form.
3. Gradually add the sugar and the cream of tartarand keep beating at high speed.Add the cornstarch and vanilla extract. Beat until stiff peaks form.
4. Pipe the meringueonto the prepared tins. First pipe a small circle and then pipe on top of it, around the edges, in order to form a well.
5. Put one baking tin in the ovenand immediately lower the temperature to 245°F.
6. Bake for 30 minutes, and lower the temperature to about 200°F.
7. Bake until the meringue is dry when touched carefully. Turn off the ovenand open the door halfway. Leave the meringues inside to cool down. This will prevent the temperature change from being too drastic and causing the meringue to crack.

Individual Pavlovas Filling

1. In a large mixing bowl, beat the mascarpone with powdered sugar and vanilla until smooth. In another large bowl, whip the cream until thick. Using a rubber spatula, gradually add the whipped cream to the mascarpone.
2. Pipe or spoon the filling into the holes of the mini pavlovas. Top with fresh berries and mint leaves.
3. Serve immediately.

This recipe is perfect in every way, very thorough and tasty!

Iva

Pavlova Recipes Tips

• Baking properly is the key. For perfect pavlova bites with no cracks or burns, bake them at a low temperature. The best thing to do is to preheat the oven to a higher temperature, and then gradually lower it during the baking until you switch the oven off.
• Don’t take the baking pan out immediately! You need to leave the mini pavlovas inside the oven to cool down, with the door open halfway. This is the best way to avoid cracks in your pavlova meringue.
• Add the topping and the decoration right before serving, otherwise, the meringue will get soggy from the moisture.
• If you do not have a piping bag, you can make one by cutting the end of a large plastic bag. Or, you can use a spoon. You do not need a piping tip for this mini pavlova recipe.

How to Separate Egg Whites from Yolks

This recipe calls for egg whites. To separate egg whites from the yolks, follow one of these methods. Note: keep eggs chill before cracking. It’s easier to separate egg whites from cold eggs.

1. Crack the egg into your hand over a bowl. Catch the yolk with your palm and let the white drip into the bowl.
2. Alternatively, crack the egg across the widest part of the shell. Break in half over the bowl and tilt the egg halves back and forth to catch the yolk in one half and allow the white to drip out into the bowl.
3. Or, you can crack the egg onto a slotted spoon. The yolk will catch on the spoon and allow the white to drip through into the bowl.

Mini Pavlova Recipe FAQs

Love this recipe! It’s my new go-to!

Lisa

Pavlova Recipe Toppings

• Blueberries
• Blackberries
• Strawberries
• Raspberries
• Peach slices
• Apricots
• Kiwi slices
• lemon curd

You can use whatever fruit you like to top your bite-size pavlovas. We love fresh berries, but other fresh fruits make delicious additions as well.

Finger Food Desserts

• Keylime Bars
• Milk Pie Bar Squares
• Crumbl Cookie Recipe
• Pumpkin Pie Cookies

This recipe is a perfect ending to a holiday meal. I love serving pavlovas when I entertain and make a slow-roasted prime rib or standing rib roast. And for another great Christmas treat, try my guide on How to Make Salami Roses!

So easy to make and such a show-stopper!

Sarah on Pinterest

📋 Recipe

Photography by Daniela Lambova.