If there’s one dessert that looks like it came straight out of a pastry shop window, it’s pavlova. But don’t let the glossy meringue swirls and colorful fruit fool you — this beauty is easier than it looks. These mini pavlovas are crisp on the outside, soft and marshmallowy inside, and topped with bright lemon curd and juicy berries. They’re light, fresh, and perfect for spring and summer gatherings.

Behind the Recipe

This recipe came from a moment of inspiration during a sunny afternoon tea. I had leftover egg whites from a custard recipe and an abundance of berries from the farmer’s market. I whipped up a batch of mini pavlovas and topped them with what I had — lemon curd, blueberries, and mint — and something just clicked. They were airy, tangy, fruity, and just the right amount of sweet.

Ever since, it’s been my go-to when I want to impress with very little stress.

Recipe Origin or Trivia

Pavlova is named after the Russian ballerina Anna Pavlova, and both Australia and New Zealand claim its origin. It’s been a classic down under for decades, especially around the holidays. What makes pavlova so unique is the combination of textures — crunchy outside, soft inside — and how well it pairs with fresh fruit and tangy toppings.

These minis are a fun twist on the original full-sized version and make for beautiful individual servings.

Why You’ll Love These Mini Pavlovas

Let’s be real, they’re as gorgeous as they are delicious. Here’s why you’ll want to make them:

Crispy, cloud-like meringue with a marshmallowy center
Lemon curd adds bright contrast to the sweet base
Fresh berries for juicy flavor and color
Make-ahead friendly — just assemble before serving
Naturally gluten-free and super customizable

Chef’s Pro Tips for Perfect Results

Meringue can be a little fussy, but these tips make it foolproof:

Use room temperature egg whites — they whip better
Clean your bowl well — even a drop of grease will ruin the whip
Add sugar gradually for the glossiest texture
Bake low and slow — and let cool in the oven to prevent cracks
Make them ahead but don’t add toppings until ready to serve

Kitchen Tools You’ll Need

You don’t need fancy gear for pavlova. Just:

Electric mixer or stand mixer
Mixing bowls (clean and dry!)
Baking sheet
Parchment paper
Spatula
Spoon or piping bag (for shaping meringue)

Ingredients in Mini Pavlovas

Here’s what goes into these little beauties:

For the meringue:

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 lemon curd (store-bought or homemade)
1 cup fresh berries (blueberries, blackberries, raspberries)
Fresh mint leaves for garnish
Optional: whipped cream or Greek yogurt base

Ingredient Substitutions

Lemon curd: Swap with whipped cream, pastry cream, or fruit compote
Berries: Any fruit works — kiwi, mango, or pomegranate all look stunning
White vinegar: Can use lemon juice instead
Cornstarch: Arrowroot or potato starch work too

Ingredient Spotlight

Egg Whites: These are the heart of pavlova. Make sure there’s no yolk at all, and bring them to room temperature before whipping for max volume.

Lemon Curd: It adds tang that cuts through the sweetness and lifts the whole dessert. You can use store-bought, but homemade makes it feel extra special.

Instructions for Making Mini Pavlovas

Here are the steps you’re going to follow:

1. Preheat Oven:

Set your oven to 225°F (110°C). Line a baking sheet with parchment paper.

2. Make the Meringue:

In a clean, dry bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form and sugar is dissolved.

Add cornstarch, vinegar, and vanilla. Beat briefly to combine.

3. Shape the Pavlovas:

Spoon or pipe the meringue into 8 small rounds on the parchment, creating a slight indent in the center of each for filling.

4. Bake Low and Slow:

Bake for 60–75 minutes until crisp but not browned. Turn off the oven, crack the door, and let cool inside for at least 1 hour.

5. Add the Toppings:

Once completely cool, spoon a bit of lemon curd into the center of each pavlova. Top with fresh berries and mint leaves. Serve immediately.

Texture & Flavor Secrets

The magic is in the contrast: crunchy shell, gooey center, tangy lemon, and fresh fruit. Every bite hits sweet, tart, and creamy notes all at once.

Cooking Tips & Tricks

Don’t skip the vinegar and cornstarch — they give pavlova its signature texture
Use superfine sugar if you have it — it dissolves better
Dry days are best for meringue — humidity can make them soft
Let the pavlovas cool in the oven — that prevents cracks and collapse

What to Avoid

Greasy bowl or tools: Even a speck of oil will stop egg whites from whipping
Adding sugar too fast: Go slow to keep the texture glossy
Opening the oven while baking: It can deflate them
Topping too soon: Wait until just before serving or they’ll soften

Nutrition Facts

Serving Size: 1 pavlova with topping
Calories: ~130
Sugar: 20g
Protein: 2g
Fat: 2g
Carbs: 23g
Fiber: 1g

Preparation Time

Prep Time: 20 minutes
Bake Time: 1 hour
Cool Time: 1 hour
Total Time: 2 hours 20 minutes
Servings: 8 mini pavlovas

Make-Ahead and Storage Tips

Make Ahead: Bake the shells up to 2 days in advance and store in an airtight container
Don’t add toppings early or the meringue will soften
Leftovers: Eat same day once topped — they don’t hold well

How to Serve Mini Pavlovas

Serve on a platter for parties or on individual plates for a more elegant presentation. Dust with powdered sugar or edible flowers for extra flair.

They’re lovely with:

Afternoon tea
Spring brunch
Baby or bridal showers
Light summer dessert after dinner

Creative Leftover Transformations

Got extra shells? Here’s how to use them:

Crumble into a parfait with yogurt and fruit
Use as a base for mini ice cream sandwiches
Blend into vanilla milkshakes for a marshmallow twist

Additional Tips

Let kids decorate their own for a fun dessert activity
Try cocoa powder in the meringue for a chocolate twist
Add citrus zest to the meringue for flavor variation

Make It a Showstopper

Stack a few minis into a pavlova tower with whipped cream and berries dripping down the sides. Or, place each on a pastel plate with a sprig of mint and edible flowers — guests will think you ordered them from a fancy bakery.

Variations to Try

Chocolate Pavlova: Add cocoa powder to the meringue
Pavlova Nests: Pipe into tighter nest shapes and fill with cream and jam
Tropical Pavlova: Use mango, kiwi, and passionfruit
Holiday Pavlova: Cranberry sauce and rosemary sprigs make it festive
Coffee Pavlova: Add instant espresso powder to the meringue

FAQ’s

Q1: Can I use carton egg whites?
A1: Not recommended — fresh eggs whip better.

Q2: Can I make a large pavlova instead of minis?
A2: Yes! Just adjust baking time to 90 minutes and make one big circle.

Q3: Can I make them on a rainy day?
A3: Meringue works best on dry days, but low oven temp helps.

Q4: Can I use whipped cream instead of lemon curd?
A4: Definitely — or use both for a richer bite.

Q5: Can I freeze pavlovas?
A5: Not ideal — the texture suffers. Best to store unfilled at room temp.

Q6: Do I have to use a mixer?
A6: It’s possible by hand, but a mixer makes life easier.

Q7: Can I make them dairy-free?
A7: Yes — just skip cream or curd and use a dairy-free topping.

Q8: Can I double the recipe?
A8: Yes — just bake in batches.

Q9: How do I know when they’re done?
A9: They should lift easily off the paper and feel dry and crisp.

Q10: Why did my pavlovas crack?
A10: Likely due to overwhipping or cooling too fast — don’t worry, they’ll still taste amazing.

Conclusion

Mini pavlovas are proof that you don’t need a complicated dessert to impress. With a handful of ingredients, a little patience, and your favorite toppings, you’ll end up with a dessert that’s as showy as it is satisfying. Whether you’re hosting a party or just want a light treat with afternoon tea, these pavlovas always hit the sweet spot.