Mini Pavlovas: Crisp meringue nests filled with whipped cream, zesty lemon curd, and fresh berries. Quick, elegant, and perfect for any gathering.
Mini Pavlovas are a dessert lover’s dream—delicate meringue shells with a crisp exterior and a soft, marshmallowy center, filled with whipped cream and topped with vibrant fruit.
They’re light, elegant, and surprisingly easy to make. Whether you’re celebrating a special occasion or just treating yourself, these individual-sized treats bring a touch of sophistication to any table.
The beauty of Mini Pavlovas is how versatile they are. You can customize the flavors and toppings to suit your mood or the season.
In the summer you can use fresh seasonal fruit for the filling and toppings. In the winter or around the holidays, I like to use cranberry curd and add chopped pistachios.
For this recipe, I’ve paired the sweetness of the meringue with zesty lemon curd, fresh blueberries, and a sprig of mint for a pop of color.
The combination is perfectly balanced—sweet, tangy, creamy, and refreshing.
One of my favorite things about making Mini Pavlovas is the process itself. Watching egg whites transform into fluffy, glossy peaks always feels a little magical.
And once they’re baked, assembling them is pure creative fun.
They’re the kind of dessert that looks impressive but doesn’t demand hours in the kitchen, making them a go-to for both casual gatherings and more formal occasions.
Love meringue? Be sure to also try these fun Meringue Lollipops or Christmas Tree Meringue Lollipops!
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Why You'll Love This Recipe
- The chewy texture of the inside of the pavlova is a great contrast to the crispy exterior.
- It's an easy make-ahead dessert. Make the nests up to 2 days ahead, store them in an airtight container, and then just assemble them with the toppings and serve.
- The individual mini pavlova nests are perfect for a dinner party or potluck.
- You can customize the berry toppings to your favorite fruit.
- After filling with cream, pavlova must be stored in the fridge. However, it can then become soggy. I prefer making individual small pavlovas so you can just fill the ones you need and serve them immediately. The remaining pavlova nests can be stored for up to 2 days. Then just add lemon curd, cream and toppings and serve.
What is Pavlova?
Pavlova is a meringue-based dessert made with a base of beaten egg whites and sugar and typically topped with fruit and whipped cream.
It originated in Australia or New Zealand in the early 20th century and it was named after the Russian ballerina Anna Pavlova.
Pavlova is either served as a cake, or as mini individual nests.
Ingredients
- Egg Whites: The foundation of the meringue. Room temperature whites whip up best. (Use pasteurized egg whites if raw eggs are a concern.)
- Granulated Sugar: Creates structure and sweetness. Fine sugar dissolves more easily.
- Cornstarch: Helps stabilize the meringue, giving it that signature chewy texture.
- Lemon Juice: Adds a subtle tang and helps stabilize the egg whites. White vinegar works too.
- Vanilla Extract: For a hint of warmth. Swap with almond or lemon extract for variety.
- Heavy Whipping Cream: Whipped to fluffy perfection for filling. Chill your bowl and beaters for the best results.
- Powdered Sugar: Lightly sweetens the whipped cream.
Optional toppings:
- Lemon Curd: Adds a zesty punch. Store-bought is fine, but homemade takes it to the next level.
- Blueberries: Fresh, juicy, and bursting with flavor. Any berry works!
- Mint Leaves: For garnish—optional but adds a pop of color and freshness.
See the recipe card for the full method and quantities.
How to make Mini Pavlova from scratch
If you're wondering how to make this mini individual pavlova recipe, don't worry, it's easy!
Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.
Preheat the oven to 275F/140C. Line a baking sheet with baking parchment paper or a silicone mat.
Tip: ensure the bowl, whisk, and spoon are clean and have no oil or grease, otherwise the egg whites won't stiffen properly.
Tip: Ensure there is no yolk at all in the egg whites.
Beat the egg whites: Pour the egg whites into the bowl and whisk with an electric mixer until soft peaks form.
Add the remaining ingredients: Gradually add the sugar to the egg whites and whisk until the mixture is stiff and glossy. Gently fold the cornstarch, vinegar (or lemon juice), and vanilla into the egg mixture with a clean spatula or large metal spoon.
Create mini nests: Transfer the meringue to a piping bag fitted with a star nozzle. Pipe the meringue in 3-inch circles onto the baking paper or silicone mat to form the bases of the 'nests', then pipe 2-3 turns around the edge of each mini pavlova for the walls of the nest.
Bake: Place the tray into the oven and bake for 1.5 hours or until the outer shell is pale, slightly golden and firm to the touch. Remove from the oven and allow to cool completely on a wire rack.
Whip the cream: Whip the cream and powdered sugar together until fluffy on high speed. It is important not to overwhip the cream. Whipping time depends on the power of the mixer - it is about 2-4 minutes. Transfer the whipped cream to a piping bag fitted with a star nozzle.
Add the toppings: Fill the Pavlova cakes with whipped cream and a teaspoonful of lemon curd. Top with berries and a sprig of mint.
TIP: It is best to serve these pavlovas immediately and not store them in the refrigerator for more than a few hours or they will become soggy.
Substitutions
- Try swapping the lemon curd for lime curd. Or leaving it out.
- Use any berries you like, or try sliced peeled kiwi fruit.
- Instead of the whipped cream topping, try Cool Whip or homemade pastry cream.
- Instead of lemon juice in the pavlova, try white vinegar.
Recipe Tips
- Ensure the bowl, whisk, and spoon are clean and have no oil or grease, otherwise, the egg whites won't stiffen properly.
- Make sure there is no yolk at all in the egg whites.
- It is best to serve these pavlova cakes immediately and not store them in the refrigerator for more than a few hours or the pavlovas will become soggy.
- Once assembled, the pavlovas will need to be stored in the refrigerator. However, after refrigeration, they tend to go a bit soggy when the cream softens the meringue.
FAQ
You can make the pavlova recipe up to 2 days ahead as long as no cream or fillings are added. Store the dry pavlova in an airtight container on the counter. Assemble with the cream and fruit just before serving.
Although both pavlova and meringue are made of whipped egg white and sugar, meringue is dry and crisp throughout, but pavlova has a chewy marshmallowy inside and crispy outside.
The cornstarch helps pavlova to get the classic chewy centre contrasted with the crispy exterior.
In a pavlova, vinegar (or lemon juice) is an acid that helps to stabilize and hold air in the whisked egg whites.
📖 Recipe
Mini Pavlova
Equipment
- Bowl
- Electric mixer
- Baking Sheet
- Piping bag
Ingredients
- 4 egg whites room temperature
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
For the whipped cream:
- 1 cup heavy whipping cream
- 1 tablespoon powdered confectioner's sugar
For topping:
- ¼ cup lemon curd
- 1 cup blueberries
- 8 mint leaves
Instructions
- Preheat the oven to 275°F/140°C. Line a baking sheet with baking parchment paper or a silicone mat.
- Pour the egg whites into the bowl and whisk with an electric mixer until soft peaks form.
- Gradually add the sugar to the egg whites and whisk until the mixture is stiff and glossy.
- Gently fold the cornstarch, vinegar (or lemon juice), and vanilla into the egg mixture with a clean spatula or large metal spoon.
- Transfer the meringue to a piping bag fitted with a star nozzle. Pipe the meringue in 3-inch circles onto the baking paper or silicone mat to form the bases of the 'nests', then pipe 2-3 turns around the edge of each mini pavlova for the walls of the nest.
- Place the tray into the oven and bake for 1 ½ hours or until the outer shell is pale, slightly golden and firm to the touch. Remove from the oven and allow to cool completely on a wire rack.
- Whip the cream and powdered sugar together until fluffy on high speed. Transfer the whipped cream to a piping bag fitted with a star nozzle.
- Fill the Pavlova cakes with whipped cream and a teaspoonful of lemon curd. Top with berries and a sprig of mint.
Notes
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Sisley White - Sew White
These are so cute and so easy to make. I love the lemon curd, it really makes it super yummy.
Beth
The tart lemon curd with the cream and pavlova is delicious. Such an easy dessert recipe!
Janessa
These are so beautiful! I loved making pavlova in individual portions.
Tavo
Super easy, and I have to say that these were my first time trying to make pavlovas. The lemon curd was so good on the sweet pavlova!
Glenda
A lovely dessert! Our guests were in awe when I brought these pavlovas to the table. I didn't mention how easy they were. lol I had never used lemon curd to fill a pavlova before and it was perfect. The tart lemon was a great balance for what is usually and over-sweet dessert. This is by far my new favorite. Thanks for the recipe!