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Mini Pavlovas

Updated: Feb 14

  • Puffy and soft cake made from whipped cream and mascarpone cream with added fruit. Traditional cake. Follow recipe.

Ingredients: simple, total time 120 min.

Egg White:

  • 160 ml / 2/3 cup egg whites /5 – 6 large egg's room temp.

  • 250 g caster sugar

  • 2 1/2 tsp cornflour / cornstarch

  • 1 tsp white vinegar

Whipped Cream:

  • 375 ml heavy/thickened cream

  • 110 g mascarpone, for stabilizing

  • 40 g caster sugar / superfine sugar

  • 1 tsp vanilla extract


  • Strawberries, mangoes – diced into 1 cm

  • Blueberries, raspberries, kiwi sliced, passion fruit pulp

  • Small mint sprigs

  • Icing sugar / powdered sugar, for dusting as desired

  1. Egg whites – Separate the egg yolks from egg whites while fridge cold (it's easier). Measure out 2/3 cup (160 ml) egg whites, then set aside to come to room temperature for 30 minutes (fluffs better at room temp).

  2. Preheat oven to 150 °C / 325°F (all oven types).

  3. Add sugar – In a stand mixer or using an electric beater, beat the egg whites on high for 1 minute. While still beating, add the sugar, 1 dessert spoon at a time.

  4. Beat 10 minutes – Continue to beat for 10 minutes on high until it's fluffy, glossy, and there are no sugar grains remaining when you rub a bit between your fingers. Add vinegar and cornflour, then beat for a further 30 seconds.

  5. Line tray – Dab a bit on the corner of 2 trays, then cover with baking paper-parchment.

  6. Pipe mounds, Transfer meringue mixture into a large piping bag fitted with nozzle of choice. Pipe 12 – 13 mounds 6 – 7 cm / 2.5” wide, about 5 cm / 2” tall. Use a spoon to flatten and make a slight dent on the surface to hold cream and fruit. Pavlova should end up about 4 cm / 1.6” high.

  7. Bake 1 hour 30 minutes – Place both trays in the oven, immediately turn oven DOWN to 110 °C/225 °F (100 °C fan) and bake for 1 hour 30 minutes or until they are dry to touch. Keep baking if still sticky – exact times may vary.

  8. Cool in oven – Turn oven OFF and leave to fully cool for 4 hours or overnight, around 10 hours. I usually do this.

  9. Airtight container – As soon as the pavlova are fully cool, store in an airtight container in a cool, dry place until required.

  10. Cream – Beat cream ingredients (including mascarpone, if using) in a large bowl on high until soft peaks form (1 minute using a stand mixer, 2 – 3 minutes with hand held beater).

  11. Decorate – Just before serving, spoon a big dollop of cream in the nest, top with fruit and dust with icing sugar if using.


  • Measure the egg whites 2/3 cup or 160 ml.

  • Fresh eggs. Because old eggs don’t fluff as well.

  • Cornflour/cornstarch and vinegar for stabilization. Just a touch!

  • Make the Pavlova the night before and cool overnight in the oven. Serve that day for pavlova perfection.

  • Crisp meringue surface and fluffy marshmallow insides!

  • Difference between pavlova and meringue

  • Pavlova is a meringue based dessert made with egg white and sugar that is beaten until fluffy (that fluff is called a meringue mixture). But there’s one big difference between pavlovas and meringues. Both are made from the same meringue mixture. But pavlovas are baked just until the surface has dried out to form a thin crispy shell, and the inside is soft and marshmallow.

  • Meringues, on the other hand, are crisp all the way through.

  • Mini pavlova (marshmallow inside)

  • Meringue nests (fully crisp)

  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.

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