Mini Pavlova
Mini Pavlova is a beautiful, delicious, bite-size dessert for any occasion, especially holidays. Crispy on the outside and slightly chewy on the inside, topped with fluffy cream, your favorite fresh berries and nuts. These look absolutely divine at the desserts’ table; definitely an eye-catching piece of work.
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The meringues can be prepared 2-3 days ahead of time and stored in an airtight container, and assembled just before serving. I like recipes like that especially when you have a lot on the menu and trying to do as much as you can ahead of time for that big occasion.
Mini Pavlova Ingredients:
- 4 egg whites – room temp
- 3/4 cup granulated sugar
- 1 teaspoon organic corn starch
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- pinch of salt
Pavlova Frosting Ingredients:
- 1 1/4 cups cold heavy whipping cream
- 2 tablespoons sugar
- blueberries for topping (about 30 – berry per pavlova)
- pistachios for topping (about 40)
How to Make Mini Pavlova:
1. Preheat the oven to 225°F. Line 2 large baking sheets with a parchment paper and set aside. In a bowl of a stand mixer fitted with the whisk attachment, beat 4 egg whites and a pinch of salt on high speed, until they start becoming foamy (about 1 minute). With mixer running, gradually add 3/4 cup sugar and beat for 9-10 minutes on high speed until stiff peaks form (pause mixer and scrape off sides with 2 mins remaining). Mixture will be thick, glossy and smooth.
2. Using a spatula, fold in 1 tsp freshly squeezed lemon juice and 1/2 tsp vanilla extract (10-11 full strokes). Then fold in 1 tsp corn starch and 1/2 tsp cream of tartar (10-11 full strokes) until everything is well mixed, but don’t over-mix. Pipe meringue onto the parchment paper using a Wilton 2D tip, about 2” in size and 2” apart. Indent the center of each pavlova with a teaspoon to allow some extra room for cream. Bake for 1 hour and 15 minutes, then turn the oven off and without opening the door, leave meringue in the oven for another 30 minutes. The outside will be dry, crispy and off-white colored, and the inside will be slightly marshmallow-y soft. Transfer pavlovas to a cooling rack to cool completely before topping with cream, the insides will be crispy as well once cooled.
How to Make Frosting for Pavlova:
3. In a medium bowl, beat 1 1/4 cups cold heavy whipping cream and 2 tbsps sugar until it forms stiff peaks, about 3 mins. Pipe frosting onto a pavlova using a Wilton 2D tip and top with fresh blueberries and chopped lightly salted pistachios (lightly salted balances out the flavors and sweetness). Once these are assembled, they stay delicious 4-6 hours in refrigerator. For best results, serve immediately OR prepare frosting, fruits and/or other toppings few hours ahead, and assemble an hour before serving. Enjoy!!!
More Mouthwatering Desserts to Explore:
- Oreshki Recipe (Walnut Shaped Cookies) – smooth dulce de leche filling
- Panna Cotta with Chocolate Jello – two favorite jello desserts combined into one
- Ukrainian Dulce de Leche Waffle Cake – the easiest dessert you will ever make
Mini Pavlova
Ingredients
PAVLOVA INGREDIENTS:
- 4 egg whites – room temp
- 3/4 cup granulated sugar
- 1 teaspoon organic corn starch
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- pinch of fine salt
FROSTING INGREDIENTS:
- 1 1/4 cups heavy whipping cream - cold
- 2 tablespoons granulated sugar
- blueberries for topping, (about 30 – berry per pavlova)
- pistachios for topping, (about 40)
Instructions
- Preheat the oven to 225°F. Line 2 large baking sheets with a parchment paper and set aside. In a bowl of a stand mixer fitted with the whisk attachment, beat 4 egg whites and a pinch of salt on high speed, until they start becoming foamy (about 1 minute). With mixer running, gradually add 3/4 cup sugar and beat for 9-10 minutes on high speed until stiff peaks form (pause mixer and scrape off sides with 2 mins remaining). Mixture will be thick, glossy and smooth.
- Using a spatula, fold in 1 tsp freshly squeezed lemon juice and 1/2 tsp vanilla extract (10-11 full strokes). Then fold in 1 tsp corn starch and 1/2 tsp cream of tartar (10-11 full strokes) until everything is well mixed, but don’t over-mix. Pipe meringue onto the parchment paper using a Wilton 2D tip, about 2” in size and 2” apart. Indent the center of each pavlova with a teaspoon to allow some extra room for cream. Bake for 1 hour and 15 minutes, then turn the oven off and without opening the door, leave meringue in the oven for another 30 minutes. The outside will be dry, crispy and off-white colored, and the inside will be slightly marshmallow-y soft. Transfer pavlovas to a cooling rack to cool completely before topping with cream, the insides will be crispy as well once cooled.
- In a medium bowl, beat 1 1/4 cups cold heavy whipping cream and 2 tbsps sugar until it forms stiff peaks, about 3 mins. Pipe frosting onto a pavlova using a Wilton 2D tip and top with fresh blueberries and chopped lightly salted pistachios (lightly salted balances out the flavors and sweetness). Once these are assembled, they stay delicious 4-6 hours in refrigerator. For best results, serve immediately OR prepare frosting, fruits and/or other toppings few hours ahead, and assemble an hour before serving. Enjoy!!!
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Mary says:
Hi Olga! I read through comments that your pavlovas turn out crispy all the way through which most preferred. I was wondering what I can change, maybe baking time to have the centers be marshmallowy? Thank you.
Olga in the Kitchen says:
Hi Mary! This recipe was tested to make sure these turn out all the way crispy since when filled on top, they get marshmallowy after few hours. If you want them not all crispy from beginning, you might consider reducing baking time.
Cathy says:
Made these for a fancy party and people were wowed. Pistachio added just the right touch. A huge hit!
Olga in the Kitchen says:
Thank you for the wonderful review, Cathy!