You haven’t lived until you try our delicious Mini Pavlova Recipe! You may have tasted pavlova in some of its variations. But we have the best pavlova recipe, right here!
This individual pavlova recipe will impress your family and friends! Mini pavlovas are great finger food desserts for parties and are also so easy to make.
What are pavlovas?
Pavlova cake is a meringue dessert with a creamy topping, usually garnished with different fruits. Light and airy, it was named after the Russian ballerina Anna Pavlova who toured in Australia and New Zealand.
The two countries have been disputing the origin of this delicious cake for years, so we are not sure where exactly it comes from. What we do know, however, is that it is one of the best easy dessert recipes in the world, especially if you’re making this mini pavlova recipe!
Ingredients for Pavlova: Mini Pavlova Recipe
This pavlova recipe is quite simple but allows different variations. The most important part of any pavlova dessert is the base: the pavlova meringue.
A meringue recipe for pavlovas is not made the same way as regular meringue. The best pavlova recipe is crispy outside and soft inside, and in order to accomplish this, you need to add some cornstarch to the mixture.
Below are the ingredients we need for this individual pavlova recipe:
- egg whites
- caster sugar
- cream of tartar
- vanilla extract
- whipping cream
- fruits (your choice which, I use berries like raspberries and blueberries)
How to Make Pavlova
When you think of easy dessert recipes from scratch, these mini pavlovas are exactly that! The preparation itself is quick: it takes only about 30 minutes. Baking is a bit longer, however, because it is done at a low temperature.
- Preheat oven to 320°F. You will lower the temperature when you start baking.
- First, you need to beat the egg whites until soft peaks form.
- Gradually add the sugar and the cream of tartar.
- In the end, as peaks are forming, add the vanilla extract and the cornstarch. Beat until stiff peaks form.
- Pipe the mini pavlovas onto two baking pans lined with parchment paper. Alternatively, you can draw equal circles on the paper and spoon the meringue inside them, like in the pavlova recipe Nigella Lawson made. This is a good option if you want larger cakes. For bite-size desserts, piping is the best solution.
- Bake the pavlova meringue at low temperature (245°F) for 30 minutes, then lower the temperature to 200°F. Bake until the meringue is dry to a careful touch.
- Make the filling by beating the cream and the mascarpone separately and then combining them.
- Fill and garnish the baked meringue.
Recipe Tip—Piping the pavlova: If you do not have a piping bag, you can make one by cutting the end of a large plastic bag. You do not need a piping tip for this recipe.
Tips for Making the Perfect Pavlova
Making easy party dessert finger foods like pavlovas is simple, as long as you follow a few important tips:
- Baking properly is the key: To achieve perfectly white pavlovas with no cracks, bake them at low temperatures. The best is if you preheat the oven to a higher temperature and then gradually decrease it during the baking until switching the oven off. Don’t take the tin out immediately! You need to leave it to cool down inside the oven, with the door half-open. That’s the best way to avoid cracks as they are caused by temperature changes.
- Add the topping and the decoration right before serving, otherwise, the meringue will get soaked by the moisture, and we want it crispy.
How to Serve Mini Pavlovas
Mini pavlovas are perfect bite-size desserts for parties. They are best served on a big platter. Alternatively, you can prepare them slightly bigger, and serve one individual pavlova for each person on a small plate.
How to Store Mini Pavlovas
You can store the baked meringues for the mini pavlovas outside of the refrigerator at room temperature in an airtight container if you would like to make them ahead of time and have them ready to serve. Alternatively, you can freeze them (see below).
You will want to wait to fill them until you’re ready to serve- otherwise, they may get mushy!
Can you freeze pavlova meringue?
Freezing meringue is risky, as it can catch moisture while thawing. Freezing mini pavlovas is slightly easier than freezing a bigger portion of pavlova meringue; however, it needs to be done carefully.
The best way is to freeze them directly on the baking tin, without removing them from the parchment paper. First, you need to wait until all the meringues are completely cooled. Then, you need to wrap them very well in plastic wrap together with the tin. You can keep them in the freezer for up to a month.
The thawing time depends on how big the meringue is. Bite-sized pavlovas won’t need more than 30 minutes to thaw.
- 4 egg whites
- 1 cup caster sugar
- 1/2 tsp. cream of tartar
- 1,5 tsps. cornstarch
- 2 tsps. vanilla extract
- 1 cup mascarpone
- 1 cup whipping cream (cold)
- 2 tbs powdered sugar
- 1 tsp. vanilla extract
- fresh berries
- mint leaves ((optional))
- Preheat oven to 320°F. Line two baking tins with parchment paper.
- In a large mixing bowl, using an electric mixer at high speed, beat the egg whites until soft peaks form. Gradually add the sugar and the cream of tartar and keep beating at high speed. Add the cornstarch and vanilla extract. Beat until stiff peaks form.
- Pipe the meringue onto the prepared tins. First pipe a small circle and then pipe on top of it, around the edges, in order to form a well.
- Alternatively, you can just spoon the meringue on the sheets, but that way your mini pavlovas will be slightly bigger.
- Put one baking tin in the oven and immediately lower the temperature to 245°F. Bake for 30 minutes, and lower the temperature to about 200°F. Bake until the meringue is dry when touched carefully.
- Turn off the oven and open the door half way. Leave the meringues inside to cool down. This will prevent the temperature change from being too drastic and causing the meringue to crack.
- In a large mixing bowl, beat the mascarpone together with powdered sugar and vanilla until smooth.
- In another large bowl, whip the cream until thick.
- Using a rubber spatula gradually add the whipped cream to the mascarpone.
- Pipe or spoon the filling into the holes of the mini pavlovas. Top with fresh berries and mint leaves. Serve immediately.
- Don’t store filled pavlovas for more than few hours. You can keep pavlova meringues for few days in the fridge, in an airtight container. Place them in the container after they are completely cool. Alternatively, you can freeze them for up to a month. To do that, the best way is to wrap them with plastic wrap as they are on the baking tin with the parchment paper.
- Baking properly is the key: To achieve perfectly white pavlovas with no cracks, bake them at low temperature. The best is if you preheat the oven to higher temperature and then gradually decrease it during the baking, until switching the oven off. Don’t take the tin out immediately! You need to leave it to cool down inside the oven, with the door half open. That’s the best way to avoid cracks as they are caused by temperature changes.
- Add the topping and the decoration right before serving, otherwise the meringue will get soaked by the moisture, and we want it crispy.