Mini Pavlova {With Whipped Cream & Berries}

Learn how to make homemade mini pavlova recipe from scratch. These meringue desserts are cloud-like, light, airy on the inside and crispy on the outside and pair perfectly with whipped cream, jam and fresh berries.

These are the perfect desserts to make a statement at showers, birthdays, and I can picture them front and center at Mother’s Day and Easter brunches too. I love how vibrant they are in color and how light and delicate they are in texture. If you are a fan of meringue then make sure to try these Easy Meringue Cookies and this Lemon Meringue Pie which boasts the same light texture meringue is known for.

Easy Mini Pavlova Cake With Whipped Cream and Fresh Berries on Black Dish

What is pavlova?

It is a dessert made popular in Australia and New Zealand. It is made by whipping egg whites, and then baking at a low temperature in the oven. This creates a very light and airy texture. It is crispy on the outside while being slightly marshmallow like on the inside.

How to make easy mini pavlova recipe from scratch?

  1. Beat egg whites– Until soft peaks form.
  2. Add sugar and cornstarch– Gradually. Then add vanilla extract, lemon juice.
  3. Continue beating– Until stiff peaks form.
  4. Pipe meringue nests– Onto a large baking tray.
  5. Bake– Do not open the oven!
  6. Cool and dry– In the turned off oven.
  7. Cool– To room temperature.
  8. Plate– On individual dishes. Fill with whipped cream, top with fresh berries, drizzle strawberry jam on top.
  9. Serve immediately– Enjoy.

Why are my small individual pavlovas soft, sticky and not crispy?  

This is often caused by too much humidity in the environment. Since there is so much sugar in these desserts, they will attract moisture causing them to “weep” and become soft. Once again, the key is to turn off the heat and leave it in the oven after it bakes, to prevent it from absorbing any moisture.

Why did my pavlova deflate? 

If the egg whites are over-beaten it can cause the meringue to deflate. Make sure to only beat until soft peaks form.

Closeup Shot of Whipped Cream and Fresh Berry Toppings on Mini Meringue- Overhead Shot


Color the batter with gel colors– To match the theme of your gathering such as pink for Mother’s Day or red for Christmas.

Add other fruits and jams– Such as kiwis, cherries, passionfruit, watermelon, figs, or blackberries or jams such as raspberry or blueberry.

Make it chocolate– Add some unsweetened cocoa powder in the mixture. Instead of fruit top them with chocolate chips, crumbled Oreos, and chopped up candy bars. Drizzle with Chocolate Ganache instead of jam.

Flavored pavlova– Use different extracts such as vanilla, peppermint, mint, cinnamon, espresso/coffee, strawberry, raspberry, chocolate, orange or any other flavor you like. You can use emulsion oils or even ground spices. Just make sure to use complimentary fruit flavors on top.

Pavlova toppings

Tips and techniques

Note the unique baking temperature– It can’t be higher or lower than that or the pavlovas will not turn out correctly.

Do not open the oven during baking or immediately after- Because this will cause it to crack or deflate. Allow it to cool with the door closed for at least 30 minutes if not longer.

Cornflour or cornstarch can be used interchangeably– Both will work in this recipe.

Must line with parchment paper– Because this prevents the cakes from sticking and cracking when removed.

Why is vinegar added? It is an acid which helps to stabilize the egg whites so that they do not collapse. It keeps the protein in the egg whites from sticking together giving us that smooth and stiff consistency.

Why is cornstarch added? Because it gives the cakes their crispy texture.

Can use either lemon juice or vinegar– Because either will work and trust me, you won’t taste it.

Must indent the center– Because this creates space for the filling. 

What piping tip to use? I used tip 1M but other large decorating tips can be used for another design. 

Can I skip piping altogether? Yes, just use the back of a spoon to spread mini circles on parchment paper if that is easier or less intimidating.

Must be served immediately– Because otherwise the toppings will cause the cakes to become soggy.

Why are my pavlovas brown? This means it was baked at too high of a temperature or it was over-baked.

Use room temperature egg whites– Because they whip up faster and bigger than cold egg whites.

Whipping egg whites is crucial- They must form soft peaks. Don’t over-whip and also, don’t under-whip!

Pat fruits dry– Because this helps to prevent the cakes from becoming a soggy, gross mess.

Can egg yolks be used? No! This will prevent them from whipping into a fluffy stiff and classic meringue mixture.

Use clear vanilla extract– So that the cakes will not become dark in color.

Partially Eaten Pavlova Nests on Black Dish- Closeup Shot

Storage of mini pavlova nests

Can you make these the day before? (Make ahead instructions)- Yes, you can make these a day ahead of time. However, do not top it with anything. Store the cakes at room temperature away from moisture and humidity. Then, add toppings prior to serving.

How to store leftovers? I do not recommend storing these because they will become very soggy from the whipped cream and fruit topping. They are best served immediately to maintain the integrity of the cake. You can’t refrigerate it or freeze it for later.

More fruit-based desserts

Easy Mini Pavlova With Whipped Cream and Fresh Berries on Black Dish
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Easy Mini Pavlova (With Whipped Cream and Berries)

Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Cooling time: 30 mins
Total Time: 2 hrs 5 mins
Learn how to make homemade mini pavlova recipe from scratch. These meringue desserts are cloud-like, light, airy on the inside and crispy on the outside and pair perfectly with whipped cream, jam, berries.
Yield: 15 Mini pavlovas


  • 6 Egg whites, From large eggs, Room temperature
  • 1.5 cups Granulated sugar
  • 2 tsp Cornstarch
  • 1 tsp Vanilla extract, Use clear extract to prevent discoloration
  • 1/2 tbsp Lemon juice, Or vinegar
  • 2 cups Homemade whipped cream, Can replace with Chantilly Cream
  • 4 cups Fresh berries, Such as blueberries, blackberries, strawberries, raspberries e.t.c. Washed, and patted dry
  • 1 cup Strawberry jam, Warmed in microwave


  • In a stand mixer, add egg whites and beat them until soft peaks form.
  • Then, start adding sugar and cornstarch gradually while the mixer is still running.
  • Add vanilla extract, lemon juice.
  • Continue beating until stiff peaks form. This can take 8-10 minutes and the batter will be very smooth and glossy. Test it by rubbing mixture between 2 fingers. It should not be gritty.
  • Fill a piping bag with this mixture and attach Wilton's Tip 1M (big star tip).
  • Pipe meringue nests that are about 3 inches in diameter on a large baking tray, lined with parchment paper.
  • Use a spoon to indent the center slightly. This will create space for filling later.
  • Bake at 225 degrees F for 1 hr and 15 minutes. Do not open the oven during this time period!
  • When the baking time is over, turn off the oven but DON'T open the door.
  • Let it cool in the oven and dry out further for about 30 minutes.
  • Finally, remove tray from oven and allow these meringues to cool to room temperature.
  • Place the mini meringues on individual serving dishes.
  • Fill with whipped cream, top with fresh berries, drizzle slightly warm strawberry jam on top.
  • Serve immediately and enjoy.


  • Read all my tips above.
  • Storing leftovers is not recommended since the toppings will make the meringue base soggy. 


Calories: 190kcal, Carbohydrates: 42g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 6mg, Sodium: 28mg, Potassium: 72mg, Fiber: 1g, Sugar: 35g, Vitamin A: 74IU, Vitamin C: 3mg, Calcium: 17mg, Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 190
Author: Abeer Rizvi

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