Mini Pavlova

These little Pavlovas may look fancy, but they’re actually much easier to make than they look! Each one has that irresistible combination of a crisp, delicate meringue shell and a soft, creamy vanilla center. I love making them for spring and summer gatherings because you can prepare the meringues ahead of time and fill them just before serving. Add your favorite fresh berries or seasonal fruit on top, and suddenly a simple homemade dessert looks like something straight from a pastry shop. They’re light, elegant, a little messy to eat — and completely worth it.

Prep Time 20 mins

Cook Time 120 mins

Total Time 2 hrs 20 mins

Cuisine: Desserts

Courses: Dessert

Difficulty: Intermediate

Servings: 8

Estimated Cost: 1

Calories: 199

Description

Light and crispy mini pavlovas filled with smooth vanilla cream – an elegant and easy dessert perfect for any occasion.

Ingredients

Meringue base:

5 egg whites
A pinch of salt
200 g sugar

Vanilla filling:

4 egg yolks
100 g sugar
40 g cornstarch
3 packets vanilla sugar
500 ml milk
80 ml heavy cream

Instructions

Make the meringue:

1
Beat egg whites with a pinch of salt until foamy.
2
Gradually add sugar while mixing.
3
Beat until stiff, glossy peaks form.
4
Pipe or spoon small nests onto baking paper.
5
Bake at 110°C for 2 hours until dry outside.
6
Let cool completely.

Make the vanilla cream:

7
Mix egg yolks, sugar, cornstarch, and vanilla sugar.
8
Heat milk in a saucepan.
9
Slowly pour warm milk into the mixture while stirring.
10
Return to heat and cook until thick.
11
Cool completely.
12
Whip the cream and fold it into the custard.

Assemble:

13
Fill each pavlova with cream just before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 199kcal

Note

✨ The magic is in the texture: The best part of a Pavlova is the contrast between the crisp outside and the soft, slightly chewy center. Baking the meringues slowly at a low temperature helps create that delicate texture.
🥚 Room-temperature egg whites: For the best volume, use clean egg whites at room temperature. Even a tiny amount of egg yolk or grease can make it difficult to whip them properly.
🍬 Add the sugar gradually: Don't rush this step. Adding the sugar little by little while whipping helps create a smooth, glossy and stable meringue.
🔥 Keep the oven closed: Try not to open the oven while the Pavlovas are baking. Sudden temperature changes can cause the meringue to collapse or crack.
🍓 Fill just before serving: The vanilla cream and fruit add moisture, which will gradually soften the crispy meringue. For the best texture, assemble them shortly before serving.
🌸 Make them your own: Fresh strawberries, raspberries, blueberries, cherries, peaches or passion fruit all work beautifully. You can even add a little lemon zest to the cream for a fresh summer twist.
💡 Don't worry about cracks: Pavlova doesn't have to be perfect! Small cracks and imperfections are completely normal — once you add the cream and fruit, they become part of the charm.