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    Home » Recipes by Course » Desserts

    Published: Jun 11, 2020 · Modified: Jul 10, 2020 by Cathy · This post may contain affiliate links

    Home » Recipes by Course » Desserts

    Mini Pavlova Recipe

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    This Mini Pavlova Recipe makes a naturally gluten free dessert. Fresh fruit floats on a cloud of whipped cream over a meringue base that's crispy on the outside, soft and chewy on the inside. Mini pavlovas will impress guests, and they are deceptively easy to make!

    raspberries and blackberries rest on a cloud of whipped cream and meringue base with text, "Pavlova"
    Pin to save this recipe.

    The meringue and Lemon Curd parts of this dessert can be made ahead of time. The meringue recipe is on this page, and the amazing Lemon Curd recipe is here. Of course, you can purchase lemon curd, but I think you'll love the fresh flavour of your own! You'll use four egg whites for the meringue and the four yolks for the lemon curd.

    Then, the pavlova can be assembled just before serving. Individual pavlovas present well, as they avoid the messiness of cutting into a big sticky meringue.

    How to Make Pavlova Step by Step

    individual meringue ingredients in separate containers
    Assemble ingredients for the meringue base.
    beaten egg whites with a peak in the centre, all in a stainless steel mixing bowl

    Beat meringue ingredients until stiff peaks form.

    8 individual meringues formed on baking sheet

    Spoon the meringue into mounds.

    golden topped, baked meringues on baking sheet

    Bake meringues in a low oven and leave inside to cool.

    baked meringue on white plate

    Place a baked, cooled meringue onto each serving plate.

    whipped cream mounded on top of baked meringue

    Top each meringue with whipped cream.

    Add a scoop of lemon curd.

    fresh berries and mint leaves on a cloud of whipped cream, seen from above

    Top with fresh berries and serve.

    Mini Pavlova Recipe Tips

    There are a few things you can do to make the serving of this elegant dessert even easier.

    • Make the lemon curd a day ahead and keep it in the refrigerator with plastic wrap pressed against the surface.
    • Make the meringues a day ahead or early in the morning.
    • At least an hour ahead, refrigerate the clean bowl and beaters that you plan to use for whipping the cream. Keep the cream chilled until you're ready to whip it.
    • About an hour ahead, rinse the berries and let them sit in a colander in the sink to drain.
    • Just before serving, put everything together.
    egg white mixture beaten to form a stiff peak
    To make meringue, an egg white mixture is beaten until stiff peaks form.

    Frequently Asked Questions

    What is the difference between a meringue and a pavlova?

    A meringue is "an item of sweet food made by baking a mixture of stiffly beaten egg whites and sugar until crisp." A pavlova has a meringue base or shell, usually topped with whipped cream and fruit. The meringue for pavlova is typically crispy on the outside and soft and spongy on the inside. A French meringue is dried right through and has a harder texture due in part to being baked longer at a lower temperature.

    Can you make pavlova the day before?

    Yes! The meringue base of pavlova can easily be made the day before. In fact, I recommend that. Anything that can be done ahead makes the serving of food easier and more enjoyable. If you've made your meringue in the evening, you can simply leave it in the oven overnight with the heat turned off and the door closed. Once it has completely cooled, it stores well sealed in an airtight container.

    Why do you add vinegar to pavlova?

    Vinegar helps the egg whites to hold their stiffly-beaten volume.

    Can I open the oven while cooking meringue?

    Don't open the oven while cooking meringue. Leave it closed to maintain even temperature and low humidity levels.

    Pavlova is a perfect dessert with an Easter ham dinner.

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    • Fruit Salad with Whipped Cream
    raspberries and blackberries nestled into whipped cream on a meringue base
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    Mini Pavlova Recipe

    Individual Mini Pavlovas are an easy and elegant dessert to serve.
    Prep Time 20 minutes
    Cook Time 1 hour 30 minutes
    Cooling time 1 hour
    Total Time 2 hours 50 minutes
    Servings 8 mini pavlovas
    Calories 397kcal
    Author Cathy

    Ingredients

    Mini Meringues

    • 4 egg whites at room temperature (Use the yolks for lemon curd.)
    • 1 teaspoon (5 mL) white vinegar
    • ¼ cup (63 g) raw cane sugar
    • 1 teaspoon (5 mL) vanilla extract
    • 1 teaspoon (2.5 g) cornstarch

    Mini Pavlova Assembly

    • 8 mini meringues
    • 4 cups (1 L) whipped cream
    • 1 cup (250 mL) lemon curd
    • 3 - 4 cups (1 L) fresh berries (raspberries, strawberries, blueberries, and/or blackberries

    Instructions

    Mini Meringues

    • Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
    • Beat egg whites and vinegar in a clean bowl until soft peaks form (about 2 minutes.)
    • Add the sugar. Beat until the egg whites become glossy and stiff (about 30 more seconds.)
    • Add the vanilla and cornstarch and beat another 30 seconds.
    • Gently spoon the meringue into 8 mounds on the parchment-lined baking sheet. Press an indent into the centre of each meringue, allowing the sides to come up higher to contain the toppings.
    • Place the sheet of meringues into the oven. Immediately turn the oven temperature down to 200°F. Bake them for 90 minutes, keeping the oven door closed. Then, without opening the oven, turn off the heat and allow the meringues cool.
    • Store cooled meringues in a tightly covered container at room temperature.

    Mini Pavlova Assembly

    • Place a meringue onto each serving plate.
    • Scoop some whipped cream onto each meringue base.
    • Spoon a rounded tablespoon of lemon curd onto each.
    • Top each serving with a sprinkling of fresh berries.

    Notes

    Both the meringues and lemon curd can be made a day or two ahead.

    Nutrition

    Serving: 1mini pavlova | Calories: 397kcal | Carbohydrates: 26g | Protein: 5.5g | Fat: 30g
    Save this recipe to make again.@CathysGlutenFree
    « How to Make Lemon Curd
    Sorghum Pancakes Recipe »
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    Reader Interactions

    Comments

    1. HETTY STUART says

      June 13, 2020 at 8:06 am

      5 stars
      I made these pavlovas to celebrate year-end for school for our grandchildren. They were delicious! The lemon curd was a very nice twist - I've always used a chocolate sauce. I didn't have to beat the egg white mixture as long as you had suggested: the mixture was getting too dry. The cornstarch in the egg mixture is exactly the touch necessary to give the meringues a lovely texture. It was also so refreshing to make a recipe that used up all the yolks with the whites. We will make this one again!

      Reply
      • Cathy says

        June 13, 2020 at 8:21 am

        Thank you for your feedback, Hetty! I'm glad you enjoyed the pavlovas. I also appreciate the tip about the time required to beat the egg whites. Perhaps if others find the same, I'll need to adjust the instructions.

        Reply
        • Cathy says

          June 16, 2020 at 7:55 pm

          I have edited the recipe to reduce the time for beating egg whites.

          Reply
    2. Kathleen says

      March 28, 2022 at 12:20 pm

      Can you use apple cider vinegar?
      Thank you

      Reply
      • Cathy says

        March 28, 2022 at 3:44 pm

        I'm sorry, Kathleen. I have not tested this recipe with apple cider vinegar. I wondered about using it yesterday when I was making this recipe for friends. In the end, I bought some white vinegar because I didn't want the flavour affected. Now that you've asked, I may try making the meringues with apple cider vinegar. Then, I'll have an answer the next time someone asks.

        Reply

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