Pavlova

Light, crisp, and cloud-like, this Mini Berry Pavlova is one of my all-time favorite desserts to whip up when I want something elegant yet effortless. I love how the delicate meringue shell shatters into sweet, chewy goodness with each bite, while the whipped cream and fresh berries add a luxurious, fresh contrast. Every time I make these, they feel like a little celebration on a plate—perfect for brunches, tea parties, or an elevated ending to a dinner party.

I’ve always had a soft spot for desserts that look impressive but don’t demand hours in the kitchen. Pavlova ticks all the boxes—it’s gluten-free, customizable, and a brilliant way to use up leftover egg whites. Plus, it’s practically impossible not to fall in love with its dreamy texture and fruity crown. Whether you’re a baking newbie or a seasoned pro, this Mini Berry Pavlova will quickly become your go-to showstopper.

Why You’ll Love This Mini Berry Pavlova

• Light and airy with a crisp exterior and marshmallow-soft center.
• Naturally gluten-free and great for guests with dietary restrictions.
• Easily customizable with any fresh fruit or flavored cream.
• Ideal make-ahead dessert for parties and holidays.
• Visually stunning with minimal effort.

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What Kind of Berries Should I Use?

While I used a mix of strawberries, blueberries, and raspberries here, you can honestly use any berries you love. Blackberries add a gorgeous dark contrast, while sliced kiwi or passionfruit give it a tropical twist. I recommend choosing firm, ripe berries for the best texture and presentation. Frozen berries don’t work well for this because they release too much juice and can make the pavlova soggy.

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Options for Substitutions

• Whipped Cream: Swap with coconut whipped cream for a dairy-free version.
• Berries: Try stone fruits like peaches or nectarines, or tropical fruits like mango.
• Sugar: Superfine (caster) sugar works best, but you can pulse granulated sugar in a food processor if needed.
• Vinegar: Lemon juice can be used instead to stabilize the egg whites.
• Cornstarch: Arrowroot powder can be a good substitute for that marshmallowy center.

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Ingredients for this Pavlova

Every element in a pavlova plays a key role in building that crisp-meets-cloudy texture. Here’s what you’ll need:

• Egg Whites: The base of any meringue. Use room temperature egg whites for maximum volume.
• Caster Sugar: Dissolves more easily than regular granulated sugar, helping create that glossy meringue.
• Cornstarch: Gives the center that signature marshmallow-like softness.
• White Vinegar: Stabilizes the egg whites and helps create a crisp outer shell.
• Vanilla Extract: Adds a warm, subtle depth of flavor.
• Heavy Cream: Whipped to soft peaks, it’s the perfect creamy topping.
• Fresh Berries: Strawberries, raspberries, blueberries, or any combination of your favorites.

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Step 1: Preheat and Prep

Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper. You can trace circles onto the back of the paper if you’re aiming for evenly sized minis.

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Step 2: Whip the Egg Whites

In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form. Ensure there’s no yolk or grease in the bowl, or the meringue won’t whip properly.

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Step 3: Add Sugar Gradually

Increase the mixer to high speed. Add the sugar one tablespoon at a time, allowing it to dissolve fully before the next addition. This step is key to getting that glossy, stiff meringue. The mixture should feel smooth when rubbed between your fingers.

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Step 4: Fold in Vanilla, Vinegar, and Cornstarch

Once the sugar is fully incorporated, gently fold in the vanilla extract, vinegar, and sifted cornstarch. Use a spatula to preserve the air in the meringue.

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Step 5: Shape the Pavlovas

Spoon the meringue onto the prepared tray into small nests. Use the back of the spoon to create a dip in the center of each for the filling.

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Step 6: Bake Low and Slow

Bake for 60–75 minutes, or until the outside is dry and crisp. Turn off the oven and let them cool completely inside with the door slightly ajar—this helps prevent cracking.

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Step 7: Whip the Cream

While the meringues are cooling, whip the heavy cream until soft peaks form. Don’t overbeat—it should be smooth and pillowy.

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Step 8: Assemble and Serve

Once cooled, top each pavlova with a generous spoonful of whipped cream and arrange the fresh berries on top. Serve immediately to enjoy the contrast of textures.

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How Long to Prepare the Pavlova

Making pavlova isn’t complicated, but it does require patience and the right timing to achieve that perfect texture.

Preparation Time: The hands-on prep time is about 25 minutes. This includes separating the eggs, whipping the meringue, and forming the pavlovas.

Baking & Cooling Time: Bake for 60–75 minutes, then allow them to cool in the oven for at least another hour (door slightly ajar) to avoid cracks. So overall, budget around 2.5 to 3 hours from start to finish.

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Tips for Perfect Pavlova

• Always use a clean, dry bowl and beaters—any trace of fat will ruin your meringue.
• Room temperature egg whites whip up with more volume.
• Add sugar gradually to ensure it dissolves completely.
• Use parchment paper to prevent sticking.
• Let the pavlovas cool inside the oven to minimize cracking.

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Watch Out for These Mistakes While Cooking

• Adding sugar too quickly: It can deflate the meringue.
• Overbeating: Can cause the meringue to become grainy.
• Baking at high temp: Results in browning or cracking.
• Opening the oven door while baking: Causes temperature shifts and potential collapse.
• Storing before fully cool: The meringue may become sticky or weep.

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What to Serve With Pavlova?

1. Lemon Curd

The tangy zest of lemon curd complements the sweet, creamy pavlova base beautifully.

2. Passion Fruit Pulp

Spoon fresh passion fruit over the top for a tropical flair and a tangy pop.

3. Mint Leaves

Fresh mint adds a vibrant color and refreshing taste contrast.

4. Chocolate Shavings

For a decadent touch, sprinkle dark or milk chocolate curls on top.

5. Berry Coulis

A drizzle of raspberry or strawberry coulis deepens the berry flavor.

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Storage Instructions

Room Temperature: If undecorated, store pavlova shells in an airtight container for up to 2 days in a cool, dry place.

Refrigerator: Once topped with cream and berries, store in the fridge and consume within 24 hours. The meringue will soften over time due to the moisture.

Freezing: Not recommended for assembled pavlovas, but undecorated meringue bases can be frozen in airtight containers for up to a month. Thaw at room temp before decorating.

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Estimated Nutrition

Per mini pavlova with cream and berries (approximate):

• Calories: 180
• Carbohydrates: 25g
• Sugar: 22g
• Fat: 8g
• Saturated Fat: 5g
• Protein: 2g
• Fiber: 1g
• Sodium: 25mg

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Frequently Asked Questions

What’s the difference between pavlova and meringue?

Pavlova has a crisp shell and a marshmallow-like center, while traditional meringue is crisp throughout.

Can I make pavlova the day before?

Yes! You can bake the shells a day ahead and store them in an airtight container. Decorate just before serving.

Why did my pavlova crack?

Cracks often occur from sudden temperature changes or overbaking. Let it cool slowly in the oven to avoid this.

Can I use bottled egg whites?

Fresh egg whites work best, but pasteurized carton whites can be used if they’re free from additives and whipped properly.

How do I know when my meringue is ready?

It should be glossy, with stiff peaks that hold their shape and no visible sugar granules when rubbed between your fingers.

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Conclusion

Pavlova is a showstopper dessert that offers both elegance and simplicity. Its crisp exterior and soft, marshmallowy inside make it a favorite for both everyday indulgences and special celebrations. With the right technique and a few simple ingredients, you can master this beautiful dessert and customize it to your taste every time. Whether it’s topped with fresh berries, citrus zest, or exotic fruits, pavlova never fails to impress.

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