Mini Pavlova

August 14, 2020

With a little egg white and sugar you can make these beautiful Pavlova nests which are light , crisp on the outside and mashmallowy on the inside.They can be used for your dessert with whipped cream and lots of fresh fruits. You can make the shells in advance and decorate when you are about to serve them. 

(makes 4 mini pavlovas)


For Meringue

2 egg whites

100g sugar

1/4 tsp. cream of tartar

1 tbsp. corn flour

¼ tsp. vanilla powder

For cream

200ml heavy whipping cream,cold

2 tbsp. white sugar

For Garnishing

Strawberry, Blueberry, Kiwi, Peaches, Raspberry, mini mandarin (Chop any of these in to small pieces)


  1. Prepare a baking tray lined with parchment paper. Draw circles in your baking paper in the size you want. Preheat the oven to 90 degrees Celsius. 
  2. In a clean dry bowl, add the egg whites and whisk/ beat in high speed, adding one tablespoons of sugar at a time. 
  3. Once the egg whites reach soft peaks, add cornstarch, vanilla powder and cream of tartar. Beat everything until stiff peaks. (When you flip the bowl upside down, the meringue should not fall)
  4. Now transfer the meringue in to a piping bag fitted with a large star tip nozzle (Wilton 1M tip). Pipe the meringue on to the baking paper. Using a small spoon to make small cavities in the center of each piped meringue nests. 
  5. Bake the Pavlovas for 1.5 hours or until they are dry to touch, but not browned. 
  6. Once baked, let them sit in the oven for 3-4 hours or overnight. (The baking time can take a little longer if the climate is a bit humid.)
  7. To make the cream, whip whipping cream and white sugar until stiff peaks form. Transfer to a piping bag fitted with a round tip nozzle and pipe them on baked Pavlova shells. Then top it will any fruit you like. (Put cream and cut fruits when you are about to serve them)


  • Undressed Pavlovas can be kept in an airtight container for up to 1 day. 
  • Egg whites don’t like any kind of fat. So make sure your bowl and whisk are super clean and fat-free. Stainless steel or glass bowls are the best, because plastic bowls tend to absorb fat and grease. And be careful when separating those egg yolks. Even a small drop of egg yolk could ruin the meringue. Egg whites simply don’t whip into fluffy meringue with stiff peaks when they’ve been in contact with fat/egg yolk.
  • Humidity is enemy of baked Pavlova! That’s why you need to assemble the cakes right before serving, or serve them within 2 hours, without refrigerating. When refrigerated, Pavlova loses it’s delicate crispness and becomes gummy. If you live in a humid climate, keep the baked Pavlova in the oven overnight, or until ready to assemble.

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