My Mini Pavlova recipe is the perfect single-serve dessert for a date night, dinner party, or special event. The sweet meringue bakes at a low temperature so it's crisp on the outside with marshmallowy goodness on the inside. I piled it high with fluffy whipped cream and loads of fresh fruit for a dessert that is as impressive as it is delicious.
Prep time: PT30M
Cook time: PT105M
Total time: PT135M
Rating
4.95 stars (443 reviews)
Keywords
pavlova
Ingredients
6 large egg whites (room temperature)
1.5 cups granulated sugar
2 tsp corn starch
1/2 Tbsp lemon juice
1/2 Tbsp vanilla extract
1 1/2 cups heavy whipping cream ((very cold))
2 tbsp granulated sugar
4-5 cups fresh fruit (blueberries, kiwi, raspberries, sliced strawberries, etc)
15 Mint leaves (for garnish, optional)
Categories
Dessert
Cuisine
Russian
Ukrainian
Steps
Beat - Preheat the Oven to 225˚ F. Line a large 3/4 baking sheet* with parchment paper. Using your stand mixer, beat 6 egg whites on high speed 1 min until soft peaks form. With the mixer on, gradually add 1 1/2 cups sugar and beat 10 minutes on high speed, or until stiff peaks form. It will be smooth and glossy.
Fold - Use a spatula to quickly fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until well blended.
Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper using a Wilton 1M Tip. Indent the center with a spoon to allow room for cream. Bake at 225˚ for 1 hr and 15 minutes, then turn the oven off and without opening the door, let the meringue sit in the hot oven another 30 minutes. Outsides will be dry and crisp to the touch and very pale cream-colored, and insides will still be marshmallow soft.
Cool - Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temperature.
Make the Frosting - in a large, cold mixing bowl, combine cold whipping cream with 2 Tbsp sugar and beat on high speed for 2 to 2 1/2 minutes or until whipped and spreadable.
Assemble Pavlovas - Pipe frosting onto the pavlova and top with fresh fruit or your desired toppings.
Nutitrion
Serving Size: 1 serving
Calories: 210 kcal
Carbohydrates: 32 g
Protein: 2 g
Fat: 9 g
Saturated Fat: 5 g
Cholesterol: 33 mg
Sodium: 32 mg
Sugar: 29 g
Reviews
Lisa on 2026-06-22 (5 stars): Natasha, you’re such a gem and your recipes are consistently a sure fire way to success. I had leftover egg whites from fancy Father’s Day brunch and wasn’t inspired by how to use them, but I knew you’d have an idea. I never had pavlova before last night, but it will DEFINITELY not be the last time I had it. It was so beautiful. We brought some to our neighbors and they were equally delighted. Thank you so much.
Esther on 2026-06-21 (5 stars): AMAZING RECIPE ! Thank you
Elva S Garcia on 2026-05-22 (5 stars): I made these for the first time and they came out perfect! My family said that this is a must save recipe. I'm going to try to add cocoa powder to it. Do you have any suggestions on how I could do that?
J Stutzman on 2026-04-24 (4 stars): This recipe was my second attempt at a pavlova today, and this recipe worked! The base cracked terribly, but will be covered in whipped cream and toppings so no one will notice. I can't wait to dive into it! Made for my daughters 1st birthday.
