Mini Pavlovas
4 February 2026
super easy
Mini Pavlovas are a personal twist on the classic Pavlova dessert. Each one features a light, crisp meringue shell with a soft, marshmallow-like center. They’re cute, easier to handle than a full-size Pavlova, and much less messy to serve. Best of all, everyone gets their own – no sharing required.
Top 3 Pavlova Tips
- Measure the egg whites (about 2/3 cup). Don’t rely on “5 eggs” alone—eggs vary in size, and precise measurements make all the difference.
- Use fresh eggs. They whip up better and give you a more stable, fluffy meringue.
- Stabilize the meringue. A small amount of cornflour (cornstarch) and vinegar helps create that perfect crisp shell with a soft center.
Extra tip:
Make the pavlovas the night before and let them cool completely in the oven overnight. Assemble and serve them the same day for the best texture and flavor.
Why You Will Love This Recipe?
If you love desserts that look impressive but are surprisingly simple to make, this mini pavlovas recipe is for you. These little treats bring all the elegance of a classic Pavlova, without the stress of slicing, cracking, or serving a large dessert.
Each mini pavlova has a beautifully crisp shell with a soft, marshmallow-like center, topped with a light mascarpone cream and fresh fruit. The balance of textures and flavors makes every bite feel special, yet not overly sweet. Plus, their individual size makes them perfect for entertaining – no mess, no guessing portions, and everyone gets their own.
Whether you’re making them for a celebration, a summer gathering, or just to treat yourself, these mini pavlovas are reliable, crowd-pleasing, and endlessly customizable with your favorite toppings.
Once you try them, you’ll see why this recipe is one you’ll come back to again and again—simple, elegant, and absolutely irresistible.
You Might Also Like
If this Mini Pavlovas has won you over, there are plenty more desserts on my blog that will make your sweet tooth happy. Each one is a little different, but all are full of flavor and perfect for sharing with friends and family.
Lemon Cheesecake – A bright and refreshing twist on the classic cheesecake, with a tangy lemon flavor that’s perfect for spring and summer.
Honey Cake with Custard Cream – Layers of tender honey cake and silky custard cream create a dessert that’s rich, nostalgic, and absolutely irresistible.
Creamy Pancake Cake Recipe – Soft pancakes stacked high with a luscious cream filling, making a fun and delicious alternative to traditional cakes.
Strawberry Tart Recipe – Buttery tart crust filled with creamy custard and topped with fresh strawberries for a dessert that looks as stunning as it tastes.
Whether you’re in the mood for something fruity, creamy, or a little nostalgic, these recipes are perfect companions to this cheesecake and make great additions to your dessert table.
Ingredients in Mini Pavlovas
What you will need
Eggs: Use fresh, high-quality eggs. Fresh egg whites whip better and create a more stable, airy meringue with a crisp shell and soft center.
Caster sugar: Fine sugar dissolves easily into the egg whites, giving the pavlovas a smooth, glossy texture without graininess.
Vanilla extract: Adds a subtle warmth and enhances the sweetness of the meringue and cream without overpowering the dessert.
White vinegar: Just a small amount helps stabilize the egg whites and gives the pavlovas their signature marshmallow-like interior.
Cornflour (cornstarch): Helps create a soft, fluffy center while keeping the outside crisp.
Mascarpone: Rich, creamy, and slightly sweet, mascarpone makes the perfect topping for pavlovas without being too heavy.
Heavy cream: Use cold whipping cream for the best volume and a light, airy texture when whipped.
Powdered sugar: Sweetens the cream smoothly, without any grainy texture.
Fresh fruit: Berries like strawberries, raspberries, and blueberries add freshness, color, and a lovely contrast to the sweet pavlovas.
How to make Mini Pavlovas
Time needed: 1 hour and 55 minutes
Making mini pavlovas may look intimidating, but the process is much simpler than it seems. With a few key steps and a bit of patience, you’ll create beautifully crisp meringue shells with soft, marshmallow-like centers every time.
Follow these step-by-step instructions carefully, take your time with the meringue, and you’ll be rewarded with elegant, bakery-style mini pavlovas that are perfect for any occasion.
- Prepare the oven
Preheat your oven to 120°C (250°F), fan off. Line one or two baking trays with parchment paper.
- Separate the eggs
Carefully separate the egg whites from the yolks. Make sure no yolk gets into the whites, as this will prevent them from whipping properly.
- Make the meringue
Add the egg whites to a clean, dry mixing bowl and beat on medium speed until soft peaks form. Gradually add the caster sugar, one tablespoon at a time, allowing it to fully dissolve before adding more.
Once all the sugar is incorporated, increase the speed and continue beating until the meringue is thick, glossy, and holds stiff peaks. Gently fold in the vanilla extract, white vinegar, and cornflour until just combined.
- Check the meringue
To check the meringue: carefully turn the bowl upside down. If the meringue stays in place and doesn’t move, it’s ready.
- Pipe the mini pavlovas
Transfer the meringue to a piping bag fitted with a round or star tip. Pipe small nests onto the prepared baking trays, creating a shallow indentation in the center for the filling.
- Ready to bake
- Bake low and slow
Place the trays in the oven and bake for 1 hour 30 minutes. The pavlovas should feel dry to the touch and lift easily from the parchment paper.
- Cool completely
Turn off the oven, leave the door slightly ajar, and allow the pavlovas to cool completely in the oven. This helps prevent cracking and keeps the centers soft.
- Prepare the cream
In a bowl, whip the mascarpone, heavy cream, and powdered sugar until smooth, thick, and softly whipped.
- Assemble and serve
Just before serving, spoon or pipe the cream into the cooled pavlovas and top with fresh fruit. Serve immediately for the best texture.
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Ready to Serve
Once the mini pavlovas are fully cooled, they’re ready to be finished and enjoyed. Just before serving, fill each pavlova with the creamy mascarpone mixture and top with your favorite fresh fruit. This final step is best done at the last moment to keep the meringue shells crisp and the texture perfect.
Arrange them on a serving platter and enjoy immediately. Light, elegant, and effortlessly impressive, these mini pavlovas are the kind of dessert that feels special every single time – perfect for gatherings, celebrations, or a simple sweet treat at home.
Pavlova Toppings
One of the things I love most about pavlova is how versatile it is when it comes to toppings. You can use almost any fruit you enjoy, but soft, juicy fruits work best with the delicate texture of the meringue.
Berries, mango, and kiwi are always great choices. I personally can’t imagine adding crunchy apple pieces on such a light dessert… but hey, taste is personal 😉
Here are my favorite combinations (yes, I admit—I’m very predictable 😂):
Whipped cream – A true classic and an essential pavlova topping. It acts like a delicious glue, holding all that beautiful fruit in place.
Make-ahead stabilized whipped cream – One of my favorite time-saving tips, especially for holidays. Stabilized whipped cream can be prepared a day in advance and stays light and fluffy without deflating or weeping.
Berries – Diced strawberries, blueberries, and raspberries, finished with a small sprig of mint and a light dusting of powdered sugar. This is my go-to, every time.
Mango and passionfruit – A mix of diced mango and strawberries, topped with a spoonful of passionfruit. Perfect when these fruits are in season and full of flavor.
Kiwi – Another lovely option, sliced into half-moons or diced. It adds a fresh, tangy flavor and a beautiful pop of green.
Lemon curd or passionfruit curd – I love spooning a little curd into the pavlova nest, then topping it with a swirl of cream. One day I’ll share my curd recipes here too!
Extra inspiration from readers – Watermelon, peaches (such a good one!), or even crushed peppermint crisp for something a bit different. I’m definitely tempted to try that last one!
That’s pretty much my full pavlova topping rotation. If you have a favorite combination I should try, let me know in the comments—I’d love to add more ideas to the list.
– Angie
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Mini Pavlovas
Ingredients
For the Pavlova Meringue
- 6 large egg whites about 2/3 cup
- 250 g caster sugar 1¼ cups
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 2 tablespoons cornflour cornstarch
For the Mascarpone Cream
- 400 g mascarpone
- 200 ml heavy cream
- 2 tablespoons powdered sugar
For Topping
- Fresh berries strawberries, raspberries, blueberries, as needed
- Fresh mint optional
Instructions
- Preheat the oven to 120°C (250°F), fan off. Line one or two baking trays with parchment paper.
- Carefully separate the egg whites from the yolks, making sure no yolk gets into the whites.
- Add the egg whites to a clean, dry bowl and beat on medium speed until soft peaks form. Gradually add the caster sugar, one tablespoon at a time, beating well after each addition. Continue mixing until the meringue is thick, glossy, and holds stiff peaks. Gently fold in the vanilla extract, white vinegar, and cornflour. To test, turn the bowl upside down—the meringue should stay in place.
- Transfer the meringue to a piping bag and pipe small nests onto the prepared baking trays, creating a shallow center.
- Bake for 1 hour 30 minutes, until the pavlovas feel dry to the touch and lift easily from the parchment paper.
- Turn off the oven, leave the door slightly ajar, and allow the pavlovas to cool completely in the oven.
- In a bowl, whip the mascarpone, heavy cream, and powdered sugar until smooth and softly whipped.
- Just before serving, fill the cooled pavlovas with the mascarpone cream and top with fresh fruit. Serve immediately.
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