If you are looking for a dessert that feels like a celebration on a plate, the Mini Pavlovas with Fresh Fruit and Whipped Cream Recipe is your new best friend. These light-as-air, crisp meringue nests are perfectly crunchy on the outside and tender inside, crowned with cloud-like whipped cream and a burst of colorful fresh fruit. It’s a dessert that delights the eyes and the palate, mixing flavors and textures in the most joyful way. Whether it’s a special occasion or just because you deserve an extraordinary treat, this recipe will quickly become a cherished classic in your kitchen.

The image shows several small white meringue nests arranged on a white oval plate, each with a smooth, swirled texture and hollow center. On top of each nest is a layer of creamy white whipped cream, appearing soft and fluffy. The whipped cream is crowned with a mix of fresh red strawberries, red raspberries, and dark blue blueberries, with a few small green mint leaves adding a touch of color. Some powdered sugar is dusted lightly over the berries and meringue, creating a soft white powder effect. Around the plate on a white marbled surface, fresh raspberries, blueberries, and mint leaves are scattered, along with a small sieve filled with powdered sugar in the foreground. The lighting is soft and natural, highlighting the freshness and delicate texture of the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Mini Pavlovas with Fresh Fruit and Whipped Cream Recipe lies in its simplicity—each ingredient plays a vital role in building the perfect balance of fluff, structure, and fresh zest. Let’s walk through the essentials that you’ll need to create this irresistible dessert.

Egg whites: Use 5 to 6 large eggs to get about 2/3 cup; room temperature egg whites whip better, giving your pavlovas lovely volume.
Caster sugar: Superfine sugar dissolves quickly, ensuring a glossy, smooth meringue without any graininess.
Cornflour (cornstarch): Adds stability and helps create that marshmallow-like interior that makes pavlovas so irresistible.
White vinegar: A subtle acid that strengthens the meringue’s structure and helps maintain its shape during baking.
Heavy/thickened cream: This rich cream whips into a fluffy topping that pairs beautifully with the crisp meringue base.
Vanilla extract: Brings a warm, sweet aroma that elevates the whipped cream, adding depth to every bite.
Fresh fruit: Choose vibrant strawberries, mango, blueberries, raspberries, kiwi, and passionfruit pulp to add juicy bursts of freshness and color.
Small mint sprigs: Adds a refreshing garnish and a little extra charm.
Icing sugar: For a delicate dusting that makes your mini pavlovas look as pretty as they taste.

How to Make Mini Pavlovas with Fresh Fruit and Whipped Cream Recipe

Step 1: Prepare the Egg Whites

Start by separating the egg whites from the yolks while they’re cold from the fridge—this makes separation easier. Measure out 2/3 cup (160 ml) and then let the egg whites sit at room temperature for about 30 minutes. This little patience step ensures that your meringue whips up to a perfect, fluffy consistency that’s the foundation of your mini pavlovas.

Step 2: Beat in the Sugar

Preheat your oven to 150°C/325°F. Using a stand mixer or electric beater, whip the egg whites on high speed for one minute until frothy. Slowly add the caster sugar, one dessert spoon at a time, while beating continuously. This slow addition is key to dissolving the sugar evenly, resulting in a silky, glossy meringue free from grit.

Step 3: Whip to Perfection

Continue beating the mixture on high for about 8 minutes. You’ll know it’s ready when the meringue is fluffy and shiny, and if you rub a bit between your fingers, you shouldn’t feel any sugar grains. Now gently fold in the white vinegar and cornflour, then whip for an additional 30 seconds to just combine—this enhances the meringue’s stability and texture.

Step 4: Pipe the Meringue

Line two baking trays with parchment paper, securing it down by dabbing a little meringue on the corners. Transfer your meringue mixture into a large piping bag fitted with your favorite nozzle. Pipe 12 to 13 mounds about 6 to 7 cm wide and 5 cm tall onto the trays. Use a spoon to flatten the tops slightly and create gentle hollows—these nests will hold the luscious cream and fruit topping beautifully after baking.

Step 5: Bake Low and Slow

Place both trays into the oven and immediately reduce the temperature to 110°C/225°F (or 100°C fan). Bake the meringues for 1 hour and 30 minutes, until they feel dry to the touch. Every oven is different, so if they feel sticky, leave them in a little longer. This gentle baking dries out the meringue while keeping the interior soft and chewy—a pavlova hallmark.

Step 6: Cool Completely

Once baked, turn off the oven and leave the pavlovas inside to cool for at least 4 hours, ideally overnight. This slow cooling process prevents cracks and helps the texture set perfectly. When fully cool, store the pavlovas in an airtight container placed in a cool, dry spot until you are ready to decorate.

Step 7: Whip the Cream

In a chilled bowl, whip the heavy cream, caster sugar, and vanilla extract on high speed until soft peaks form—this usually takes about 1 minute with a stand mixer. For extra stability, you can incorporate a stabilizing technique, such as folding in a bit of mascarpone or using gelatin according to your preference.

Step 8: Assemble Your Mini Pavlovas with Fresh Fruit and Whipped Cream Recipe

Right before serving, spoon a generous dollop of whipped cream into the cavity of each pavlova. Top with a colorful assortment of fresh fruit and finish with a delicate sift of icing sugar. Each bite is a dream come true—a harmonious dance of sweetness, creaminess, and fresh, tangy fruitiness.

How to Serve Mini Pavlovas with Fresh Fruit and Whipped Cream Recipe

Mini Pavlovas with Fresh Fruit and Whipped Cream Recipe - Recipe Image

Garnishes

Fresh mint sprigs add a lovely aroma and a vibrant green pop against the white cream and colorful fruit, making the pavlovas impossible to resist visually as well as in taste. A light dusting of icing sugar not only elevates the presentation but also adds a touch of extra sweetness.

Side Dishes

These mini pavlovas shine as a standalone dessert but can be served alongside a scoop of lemon sorbet to add a refreshing citrus twist, or a glass of sparkling wine for a truly celebratory feel. A simple green salad with toasted almonds and vinaigrette can also complement the sweetness perfectly if you’re serving at a larger meal.

Creative Ways to Present

For an elegant summer party, serve your mini pavlovas on rustic wooden boards with additional fresh fruit arranged around them. Alternatively, use decorative plates with vibrant colors to contrast with the pavlova’s pristine whites. You could even layer them in clear glass trifle bowls for a stunning visual effect that lets everyone see the layers of cream and fresh fruit before the first bite.

Make Ahead and Storage

Storing Leftovers

If you have any leftover pavlova shells, keep them in an airtight container away from moisture to maintain their crispness. The assembled desserts are best eaten immediately after adding cream and fruit since the meringue will soften over time.

Freezing

Meringue shells can be frozen for up to a month when stored properly in an airtight container. Thaw at room temperature before decorating. However, avoid freezing once the pavlovas are assembled with cream and fruit as the fresh toppings do not freeze well.

Reheating

Reheating baked pavlova shells isn’t recommended because the delicate meringue can become soft or sticky. They are best enjoyed as freshly assembled to keep the perfect texture intact.

FAQs

Can I use powdered sugar instead of caster sugar for the meringue?

It’s best to stick with caster sugar for this recipe because it dissolves more readily, yielding a smooth and glossy meringue. Powdered sugar contains cornstarch, which can affect the texture.

Why do I need to add vinegar and cornflour to the meringue?

The vinegar adds acidity that strengthens the egg whites, while cornflour helps give the pavlova’s interior a gentle marshmallow-like softness. Together, they ensure your pavlovas hold their shape and texture beautifully.

How do I know when the pavlovas are fully baked?

The pavlovas should feel dry to the touch and easily lift off the parchment paper without sticking. If they feel sticky, bake for a little longer at the same low temperature.

Can I make the whipped cream ahead of time?

Yes, you can whip the cream a few hours ahead, but keep it refrigerated and cover it tightly. Give it a quick whisk before serving to restore its volume if it settles.

What fruits work best for topping mini pavlovas?

Bright, crisp fruits with a balance of sweetness and tartness, like strawberries, kiwi, mango, blueberries, raspberries, and passionfruit, complement the creamy and sweet pavlova perfectly and add vibrant color.

Final Thoughts

Making the Mini Pavlovas with Fresh Fruit and Whipped Cream Recipe is a rewarding experience that brings a special sparkle to any gathering. There’s something magical about combining light meringue, rich cream, and fresh fruit that makes every bite a celebration of flavor and texture. Give this recipe a try—you’ll soon find it impossible to resist sharing this beautiful dessert with everyone you know.