Strawberry Mini Pavlova

Why I’ll Love This Recipe

I enjoy this recipe because every bite offers a wonderful contrast of textures. The crispy meringue pairs beautifully with the creamy whipped topping and fresh strawberries. I also like that each pavlova is individually sized, making serving easy and creating a beautiful presentation for guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the mini pavlovas:

• 4 large egg whites
• 1 cup granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• Pinch of salt

For the topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, sliced
• Fresh mint leaves (optional)

Directions

1. I preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
2. I beat the egg whites with the salt until soft peaks form.
3. I gradually add the granulated sugar while continuing to beat until the mixture becomes thick and glossy.
4. I gently fold in the cornstarch, vinegar, and vanilla extract.
5. I spoon the meringue into small circles on the prepared baking sheet, creating a slight well in the center of each one.
6. I bake the pavlovas for about 60–70 minutes, then turn off the oven and let them cool completely inside with the door slightly open.
7. I whip the heavy cream with the powdered sugar and vanilla until soft peaks form.
8. I fill each cooled pavlova with whipped cream and top with sliced strawberries.
9. I garnish with fresh mint if I want an extra touch of color before serving.

Servings and Timing

• Servings: 6 mini pavlovas
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Cooling Time: 1 hour
• Total Time: About 2 hours 30 minutes

Variations

• I replace the strawberries with raspberries, blueberries, or mixed berries.
• I drizzle melted dark chocolate over the finished pavlovas for extra richness.
• I add lemon or orange zest to the whipped cream for a bright citrus flavor.
• I spread a thin layer of lemon curd inside each pavlova before adding the cream.
• I top each pavlova with toasted sliced almonds or pistachios for added crunch.

Storage/Reheating

I store the baked meringue shells in an airtight container at room temperature for up to 2 days. I refrigerate the whipped cream and strawberries separately until I am ready to assemble the dessert. Once assembled, I serve the pavlovas immediately because the meringue softens as it sits. I do not reheat pavlovas since they are best enjoyed fresh.

FAQs

Can I make the pavlova shells ahead of time?

I often bake the meringue shells a day in advance and store them in an airtight container until I am ready to assemble the dessert.

Why did my pavlovas crack?

I know that small cracks are completely normal. I let the pavlovas cool slowly in the oven to help minimize cracking.

Can I use frozen strawberries?

I prefer fresh strawberries because they provide the best texture, but I can use thawed frozen strawberries if I drain the excess liquid.

How do I know when the meringue is ready?

I look for stiff, glossy peaks that hold their shape when I lift the beaters.

Can I prepare the entire dessert in advance?

I prefer assembling the pavlovas just before serving so the meringue stays crisp and the whipped cream remains fresh.

Conclusion

I always enjoy making Strawberry Mini Pavlova because it combines crisp meringue, silky whipped cream, and fresh strawberries into a dessert that feels both light and luxurious. It is a beautiful recipe that I can prepare for special occasions or casual gatherings, and it never fails to impress with its delicate texture and refreshing flavor.

Strawberry Mini Pavlova

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Strawberry Mini Pavlova is an elegant dessert featuring crisp meringue shells with soft marshmallow-like centers, topped with fluffy whipped cream and fresh strawberries. These individual desserts are perfect for holidays, celebrations, or a refreshing summer treat.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: 6 mini pavlovas
• Category: Dessert
• Method: Bake
• Cuisine: Australian
• Diet: Vegetarian

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• 1 tsp cornstarch
• 1 tsp white vinegar
• 1 tsp vanilla extract (for meringue)
• Pinch of salt
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract (for whipped cream)
• 2 cups fresh strawberries, sliced
• Fresh mint leaves, optional

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Instructions

1. Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
2. Beat the egg whites with the salt until soft peaks form.
3. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form.
4. Gently fold in the cornstarch, white vinegar, and vanilla extract.
5. Spoon the meringue into six small circles on the prepared baking sheet, creating a slight well in the center of each.
6. Bake for 60–70 minutes. Turn off the oven and let the pavlovas cool completely inside with the door slightly open.
7. Whip the heavy whipping cream with the powdered sugar and vanilla extract until soft peaks form.
8. Fill each cooled pavlova with whipped cream and top with sliced strawberries.
9. Garnish with fresh mint leaves if desired and serve immediately.

Notes

• Small cracks in the meringue are normal and add to the rustic appearance.
• Store unfilled meringue shells in an airtight container at room temperature for up to 2 days.
• Assemble just before serving to keep the meringue crisp.
• Try raspberries, blueberries, or mixed berries for a delicious variation.
• Add lemon curd, citrus zest, chocolate drizzle, or toasted nuts for extra flavor.

Nutrition

• Serving Size: 1 mini pavlova
• Calories: 290 kcal
• Sugar: 36 g
• Sodium: 65 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 47 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 35 mg