My Mini Pavlova recipe is the perfect single-serve dessert for a date night, dinner party, or special event. The sweet meringue bakes at a low temperature so it's crisp on the outside with marshmallowy goodness on the inside. I piled it high with fluffy whipped cream and loads of fresh fruit for a dessert that is as impressive as it is delicious.
Prep time: PT30M
Cook time: PT105M
Total time: PT135M
Rating
4.95 stars (425 reviews)
Keywords
pavlova
Ingredients
6 large egg whites (room temperature)
1.5 cups granulated sugar
2 tsp corn starch
1/2 Tbsp lemon juice
1/2 Tbsp vanilla extract
1 1/2 cups heavy whipping cream ((very cold))
2 tbsp granulated sugar
4-5 cups fresh fruit (blueberries, kiwi, raspberries, sliced strawberries, etc)
15 Mint leaves (for garnish, optional)
Categories
Dessert
Cuisine
Russian
Ukrainian
Steps
Beat - Preheat the Oven to 225˚ F. Line a large 3/4 baking sheet* with parchment paper. Using your stand mixer, beat 6 egg whites on high speed 1 min until soft peaks form. With the mixer on, gradually add 1 1/2 cups sugar and beat 10 minutes on high speed, or until stiff peaks form. It will be smooth and glossy.
Fold - Use a spatula to quickly fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until well blended.
Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper using a Wilton 1M Tip. Indent the center with a spoon to allow room for cream. Bake at 225˚ for 1 hr and 15 minutes, then turn the oven off and without opening the door, let the meringue sit in the hot oven another 30 minutes. Outsides will be dry and crisp to the touch and very pale cream-colored, and insides will still be marshmallow soft.
Cool - Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temperature.
Make the Frosting - in a large, cold mixing bowl, combine cold whipping cream with 2 Tbsp sugar and beat on high speed for 2 to 2 1/2 minutes or until whipped and spreadable.
Assemble Pavlovas - Pipe frosting onto the pavlova and top with fresh fruit or your desired toppings.
Nutitrion
Serving Size: 1 serving
Calories: 210 kcal
Carbohydrates: 32 g
Protein: 2 g
Fat: 9 g
Saturated Fat: 5 g
Cholesterol: 33 mg
Sodium: 32 mg
Sugar: 29 g
Reviews
Natalya on 2025-11-01 (5 stars): Thank you Natasha for this delicious recipe. I’ve been making this recipe for a few years now and family still loves them:) I just wanted to note that I prefer them the day after they are made and assembled. I keep them in the fridge uncovered and feel like the cold air keeps them from becoming soft and chewy.
Ally on 2025-10-31 (5 stars): Trying to trouble shoot what happened! They exterior is PERFECT and crunchy. The inside wa still a little “wet”Almost making it hard to chew without it sticking to your teeth and almost feeling like your eating sugar crystals. Any reason that could be? I baked for exact time and left in oven for 30 min after.
Ellie on 2025-10-24 (3 stars): 1/2 Tbsp lemon juice is too much, my pavlovas didnt hold the shape like on the picture. I added just a bit like 1/4tsp and it turned good next time.
Amy on 2025-09-25 (5 stars): Hello! My pavlovas turn out softish on the outside not super crispy. I kept in the oven 30 minutes after baking too. The inside is marshmallow soft but the outside it soft ish too and some of them even have like leakage in the creases (looks like egg whites or something?). What can be the cause? Underbaking? Maybe too many egg whites? I used large eggs.
Theresa on 2025-09-01 (3 stars): Tasted super eggy. I’m not too sure why but I also made them a bit smaller
