Mini Pavlovas With Whipped Cream & Berries
These mini pavlova desserts are light, delicious, and make-ahead! You’ll love the crunchy meringue base with homemade fluffy cream topping and fresh berries. It looks impressive but it’s actually easy to make for luncheons, dinner parties, and showers.
Pavlovas are such a pretty dessert and I’ve been seeing them gain in popularity over the past few years. I created this recipe based on one from an old magazine, and it was divine!
Think of these as a crunchy alternative to a strawberry shortcake. The base layer is homemade sweet meringue shells, and that gets topped by a thicker, less sweet whipped cream layer. Fresh berries are added to the top for a mini dessert perfect for entertaining.
Make the base meringues up to a few days in advance, and the whipped cream layer a day ahead if you’re hosting a party. Construct the layers just before serving.
Serving Suggestions
I topped them with a mix of blueberries and blackberries making them the perfect addition to a blue bridal shower brunch, or a ladies luncheon.
You may substitute with fresh sliced or macerated strawberries, raspberries, or combine the blue and red berries for a 4th of July dessert.
Fresh sliced peaches are another fantastic substitute to serve for a peach themed garden party.
Garnish the top with fresh grated orange or lemon zest, or sliced almonds for a summer garden party. Fresh mint leaves and edible flowers also make a pretty presentation.
Quick Tip
Use the meringue recipe to make cookies and package them up as party favors. Just put several inside favor boxes or bags and tie on a tag with ribbon. They just melt in your mouth!
Helpful Tips
- Let the eggs come to room temperature for maximum volume. Add the sugar in small increments while mixing.
- Use a stand mixer with the wire attachment for this recipe. The meringue batter takes a while to form stiff peaks, so being able to let the machine do the work helps tremendously. Using a hand mixer will take longer and create less volume.
- It’s imperative that you do not open the door to the oven while the meringues are cooking and drying. I actually taped a note to the oven door to remind myself.
- Make the meringues up to 3 days in advance and keep them in an air tight container or wrapped in aluminum foil until you need them. Make the cream layer up to a day ahead and keep refrigerated. DO NOT add the cream on top ahead of time or it will soften the meringue underneath.
- You can also use the recipe to make one large pavlova. You’ll need to increase the cooking time to 1 ½ hours.
For more recipes that use fresh berries, start with a strawberry & spinach salad. For dessert that feeds a crowd make red, white, and blue trifle. And when you want an easy pick-up treat, stuffed strawberries are the way to go!
These mini pavlova desserts turned out so good, and quite easy to make since the mixer does all the work. I just know you’re going to love then too.
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Mini Pavlovas with Berry Topping
An impressive looking dessert that's actually easy to make. These mini pavlovas are sized for individual portions for a dinner party or luncheon. Make the recipe ahead for easy entertaining.
Ingredients
- 6 large egg whites
- ⅛ teaspoon cream of tartar
- 1 ½ cups granulated sugar
- 1 teaspoon lemon juice
- ½ teaspoon vanilla
- 2 ½ teaspoons cornstarch
- 2 pints fresh blueberries, or 1 pint each blueberries and blackberries
Cream Topping
- 1 ½ cups heavy whipping cream
- ½ cup light cream cheese
- 2 tablespoons powdered sugar (confectioners sugar)
- 1 teaspoon vanilla extract
Instructions
- To make pavlovas, allow egg whites to stand at room temperature for at least 30 minutes or an hour (helps create volume).
- Line a baking sheet with parchment paper, and Preheat the oven to 250º F.
- Using a stand mixer with whisk attachment, add egg whites, cream of tartar, and a pinch of salt, and beat on medium speed until stiff peaks form.
- Add sugar, 1 tablespoon at a time, beating on high speed (up to 20 minutes) until stiff peaks form and the meringue doesn’t feel gritty. Stop to scrape down sides if needed during beating.
- Beat in lemon juice and vanilla.
- Gently fold in cornstarch using a spatula.
- Spread meringue into 8 equal size circles (about 1-inch thick) on a parchment-lined baking sheet. Using the back of a spoon press the center inward to create a shallow indention.
- Bake for 1 hour, and DO NOT OPEN OVEN DOOR. Turn off the oven and let meringues continue to dry in the oven for another hour; DO NOT OPEN OVEN DOOR until completely done.
- Remove and let cool completely on a wire rack.
- Meanwhile, in a large mixing bowl beat whipping cream, cream cheese, powdered sugar, and vanilla together on medium speed until soft peaks form. Cover and keep chilled until ready to use.
- To make pavlova desserts, top a meringue shell with whipped cream mixture and fresh berries, and serve. Do Not add the cream layer in advance or it will soften the meringue underneath.
Notes
Use other fresh fruit as a substitute. I suggest strawberries, raspberries or sliced peaches.
This dessert sounds delicious — and I love-love-love how you styled it with all the blue. Beautiful!