Mini Pavlovas are the perfect treat for those who crave a light, airy, and elegant dessert. These individual-sized delights offer the best of both worlds—a crisp, delicate outer shell and a soft, marshmallow-like interior. With their petite size, they are easier to make, serve, and enjoy. Whether you’re planning a dinner party or just treating yourself, Mini Pavlovas are an impressive yet simple dessert that everyone will love. In this guide, we’ll walk you through every step of creating the ultimate Mini Pavlova, offering tips to ensure your meringue is flawless, your whipped cream is perfectly fluffy, and your toppings are a refreshing burst of flavor.
What is Mini Pavlova?
Mini Pavlovas are essentially smaller versions of the classic Pavlova dessert, which originated in Australia and New Zealand. Pavlova is known for its combination of textures—crisp and crunchy on the outside, soft and chewy on the inside. With Mini Pavlovas, each guest gets their own individual dessert, making them an ideal choice for entertaining or personal indulgence. These meringue-based desserts are traditionally topped with whipped cream and fresh fruit, but there’s plenty of room to get creative with toppings.
Ingredients for Mini Pavlovas
Mini Pavlovas:
- 160 ml / 2/3 cup egg whites (from 5–6 large eggs)
- 1 1/4 cups caster sugar (superfine sugar)
- 2 1/2 tsp cornflour (cornstarch)
- 1 tsp white vinegar
Whipped Cream:
- 1 1/2 cups heavy/thickened cream (cold)
- 1/2 cup mascarpone (optional for stabilizing)
- 3 tbsp caster sugar (superfine sugar)
- 1 tsp vanilla extract
Toppings – Choose Your Favorites:
- Strawberries or mangoes, diced into 1cm / 1/3″ cubes
- Blueberries, raspberries, kiwi, sliced
- Passionfruit pulp
- Small mint sprigs
- Icing sugar (powdered sugar) for dusting
Tips for Making Perfect Pavlovas
When it comes to making Mini Pavlovas, precision is key. Following these tips will ensure that your meringue comes out perfectly crisp and marshmallowy every time.
1. Measure Your Egg Whites Carefully
Egg sizes can vary, which is why it’s best to use a measuring cup rather than relying on the number of eggs. For this recipe, you’ll need 160 ml of egg whites, which typically comes from 5 to 6 large eggs. This precise measurement helps maintain the right balance between the egg whites and sugar, ensuring a stable meringue.
2. Use Fresh Eggs
For the fluffiest meringue, always use fresh eggs. Older eggs tend to separate and break down more easily, making it harder to achieve the stiff peaks required for the perfect Pavlova.
3. Stabilize with Cornflour and Vinegar
Adding cornflour (cornstarch) and white vinegar to your meringue mixture helps stabilize the egg whites, giving your Pavlovas a marshmallowy center while keeping the exterior crisp. The cornflour prevents the meringue from collapsing, and the vinegar adds a subtle tang that balances the sweetness.
4. Gradually Add Sugar
Don’t rush when adding the caster sugar to your whipped egg whites. Add it gradually, one tablespoon at a time, and beat continuously. This allows the sugar to dissolve completely, resulting in a glossy, stiff meringue that holds its shape.
5. Cool in the Oven Overnight
To achieve the perfect texture, allow your Mini Pavlovas to cool in the oven after baking. This prevents cracking and ensures the marshmallowy inside remains intact. Ideally, let them cool overnight in the oven, which will also save you time when preparing these desserts ahead of a special occasion.
How to Make Mini Pavlovas
Creating the perfect Mini Pavlova requires patience and attention to detail, but the results are well worth the effort. Here’s a detailed, step-by-step guide to ensure your Mini Pavlovas come out perfectly.
Step 1: Preheat Your Oven
Preheat your oven to 110°C / 225°F and line a baking sheet with parchment paper.
Step 2: Separate Your Eggs
Carefully separate the egg whites from the yolks. It’s easiest to do this while the eggs are cold, but let the whites come to room temperature before whipping for optimal volume.
Step 3: Whip the Egg Whites
Using an electric mixer, whip the egg whites on medium speed until they form soft peaks. At this stage, the egg whites should be airy and foamy, but not stiff.
Step 4: Add the Sugar Gradually
Once soft peaks have formed, start adding the caster sugar one tablespoon at a time. Continue whipping the mixture until the sugar is fully dissolved and the meringue is thick and glossy. This step is crucial to ensure a smooth, stable meringue. You can test the meringue by rubbing a small amount between your fingers—if it’s smooth and not grainy, it’s ready.
Step 5: Add the Cornflour and Vinegar
Fold in the cornflour and vinegar gently, being careful not to deflate the meringue. These ingredients help stabilize the egg whites and ensure that the Pavlova holds its shape.
Step 6: Pipe or Spoon the Meringue
Spoon or pipe the meringue onto the prepared baking sheet, creating small, circular mounds. Use the back of a spoon to create a slight indentation in the center of each mound—this is where the whipped cream and toppings will sit once the Pavlovas are baked.
Step 7: Bake
Place the meringues in the oven and bake for 1 hour 30 minutes. Avoid opening the oven door during baking, as this can cause the meringues to crack. After baking, turn off the oven and leave the Pavlovas inside to cool completely, ideally overnight.
Difference Between Pavlova and Meringue
While both Pavlova and meringue share similar ingredients, there is a fundamental difference between the two.
- Pavlova: Known for its crisp outer shell and soft, marshmallowy inside. The addition of cornflour and vinegar helps create this distinct texture.
- Meringue: Typically crisp all the way through, lacking the soft center that makes Pavlova unique.
Assembling the Mini Pavlovas
Once your Mini Pavlovas have cooled, it’s time to assemble them. This is where you can get creative with your toppings, adding fresh fruit, whipped cream, and any other garnishes of your choice.
Step 1: Whip the Cream
In a chilled bowl, whip the heavy cream, mascarpone (if using), caster sugar, and vanilla extract until soft peaks form. The mascarpone helps stabilize the whipped cream, ensuring it holds its shape when piped onto the Pavlovas. Make sure the cream is well chilled before whipping for best results.
Step 2: Add the Whipped Cream
Spoon or pipe the whipped cream into the indentations of each Mini Pavlova, spreading it evenly across the surface.
Step 3: Add the Toppings
Top your Mini Pavlovas with your choice of fruit. Some of the best combinations include:
- Strawberries and mangoes diced into 1cm cubes
- Blueberries, raspberries, and kiwi slices
- A drizzle of passionfruit pulp
- A sprig of mint for garnish
Finish with a light dusting of icing sugar for a touch of sweetness and presentation.
Shelf Life and Storing Mini Pavlovas
Mini Pavlovas are best served fresh, ideally on the day they are baked, as their soft centers can deflate and become soggy over time. However, if you need to store them, keep the meringue shells in an airtight container at room temperature in a cool, dry place for up to 2–3 days. Avoid refrigerating the meringue as it will absorb moisture and lose its crispness.
If you’re short on time, you can prepare the meringue shells in advance and assemble the Pavlovas just before serving. For best results, store the whipped cream and fruit toppings separately and add them to the meringue at the last minute.
Pavlova Toppings: Get Creative!
While fresh fruit and whipped cream are the traditional toppings for Pavlova, there’s no limit to what you can use to garnish these delightful meringues. Here are a few creative ideas to elevate your Mini Pavlovas:
- Lemon or Passionfruit Curd: Adds a tangy twist that balances the sweetness of the meringue.
- Chocolate Shavings: Sprinkle on top for a rich, decadent flavor.
- Citrus Zest: A light sprinkling of lemon, lime, or orange zest can add a burst of flavor and color.
- Edible Flowers: For a show-stopping presentation, consider decorating with edible flowers such as pansies or violets.
Mastering Mini Pavlovas takes a bit of practice, but once you nail the technique, you’ll have an elegant and crowd-pleasing dessert to serve at any gathering. These light, airy meringues are versatile, customizable, and guaranteed to impress. Whether you top them with fresh fruit, whipped cream, or something a little more adventurous, they are sure to be a hit.
FAQs
1. How do you prevent Pavlovas from cracking? To prevent cracking, cool the Pavlovas in the oven with the door slightly open after baking. This allows the meringue to cool gradually and minimizes the risk of cracks.
2. Can I make Mini Pavlovas ahead of time? Yes, you can make the meringue shells up to 2–3 days ahead and store them in an airtight container. Assemble the dessert with whipped cream and toppings just before serving for the best texture.
