Mini Pavlova – the recipe from Cooks but good

Mini pavlova is a very elegant summer dessert, crunchy on the outside, moist and soft on the inside. A small nest of soft meringue that can be filled with whipped cream or custard, decorating everything with fresh fruit. The sweetness of this dessert of Australian origin goes well with the acidity of the fruit making it very balanced in flavour. Naturally, you can prepare a thousand variations of the mini pavlova, always choosing different fruit but always obtaining a delicious and equally spectacular result.
The pavlova itself is not as complex a dessert to make as it may seem, but, as always, simple things require a little forethought. In this case there are two fundamental points: whip the egg whites just right and stop only when the meringue has the consistency of shaving cream, shiny and shiny. Cooking should also be checked by referring to your oven.
The mini pavlova is the perfect dessert to round off one of your summer dinners, a very simple but effective dessert!


Total time 1 not 20 minutes
  • 100 g egg whites at room temperature about 3 eggs
  • 100 g caster sugar
  • 100 g powdered sugar sieved
  • 3 lemon drops

For decoration

  • 200 ml fresh cream
  • 1 table spoon powdered sugar
  • fresh fruit to taste
  • topping to taste to taste

Before we begin

  • Use fresh eggs at room temperature, it will be much easier to whip them.

  • Make sure there are no traces of yolk in the egg whites otherwise it will be impossible to whip them.

  • Whip the egg whites in a steel or glass bowl.

  • It is not essential, but it would be better to have a planetary mixer. Bowl and whisk must be completely clean and dry.


  • Follow our French meringue recipe.
  • As soon as you have the mixture ready, transfer it into a piping bag with a star nozzle and, while shaping, preheat the oven in static mode at 90°C.

  • Line a baking tray with baking paper. Start forming small nests with a diameter of 7-8 cm, trying to create a full base first, since they will have to contain the cream, and then pass only along the edges in a circular direction. You will have to create space in the center to accommodate the fruit and cream. Try to keep the same size for each mini pavlova to ensure even cooking. It doesn't matter that they are too far apart, the meringue doesn't rise. In reality there is no cooking but drying.

  • Bake at 90°C in static mode on the central level for about 1 hour and 20 minutes. Times are indicative. When the pavlovas are in the oven, open it from time to time to check the color and to remove some humidity, they should not turn yellow. When they crack slightly on the surface, turn off the oven and let them cool with the door open. They must remain slightly moist inside, otherwise it will not be possible to cut them and serve them. If you want to make them larger, cooking times will be longer.

  • Fill with whipped cream in the center and decorate with fruit and toppings of your choice.

Unfilled mini pavlovas can be stored in boxes or glass containers with lids for long periods. They should be kept completely cold.
The most important thing is to keep them away from heat and humidity, otherwise they will become soft and sticky when they get damp. They should not be stored in the fridge. After adding the fruit and whipped cream, you will need to eat them within a few hours.
Decorate just before serving. The meringue will absorb the moisture from the whipped cream and fruit and gradually become less crunchy.
A great dessert if you have leftover egg whites to use up.


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