These mini pavlova blueberry desserts are a fantastically light treat after a summer meal. You’ll love the crunchy meringue base paired with fluffy cream and berries. Get the recipe below.
Pavlovas seem to be THE dessert of 2017. I keep seeing them everywhere online! I’ve been holding on to a pavlova recipe from an old issue of BHG magazine, that I knew would be the perfect addition to my blue bridal brunch. I changed up a few things and made it my way to fit in to my ‘blue’ theme, and they turned out terrific!
Think of these mini pavlova blueberry desserts as the crunchy version of a strawberry shortcake. You have the “cake” layer from the meringue shells, a thicker cream layer, and berries on top. The cream layer is just lightly sweetened so as not to overpower the already sweet meringues. And of course, the berries add fruity freshness. I added a few extra blackberries to these just for extra variety.
Another bonus from this recipe, which makes a lot, is that you can make 6 or 8 pavlova shells for entertaining, and then use the rest of the “batter” to make meringue cookies. The cookies can even be bagged or boxed to give away as favors for guests. If you’ve never made homemade meringues let me tell you they just melt in your mouth!…similar to how this homemade shortbread cookie melts in your mouth.
Make these several days in advance if you’re hosting a party, 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 if you like.
PIN this post
Mini Pavlova Blueberry Desserts
- 6 egg whites
- 1/8 teaspoon cream of tartar
- 1 1/2 cups sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla
- 2 1/2 teaspoons cornstarch
- 2 pints fresh blueberries
- 1 1/2 cups whipping cream
- 1/2 cup light cream cheese
- 2 Tablespoons powdered sugar (confectioners sugar)
- 1 teaspoon vanilla
To make pavlovas, allow egg whites to stand at room temperature for at least 30 minutes (helps create volume).
Line a baking sheet with parchment paper, and Preheat oven to 250 degrees.
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 4-inch circles (about 1-inch thick) on parchment-lined baking sheet. Using the back of a spoon press the center inward to create a shallow “bowl.”
Bake for 1 hour, and DO NOT OPEN OVEN DOOR. Turn off oven and let meringues continue to dry in oven for another hour; DO NOT OPEN OVEN DOOR until completely done.
Remove and let cool completely on a wire rack.
Makes about 8-10 mini meringue shells.
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.
Makes enough to top about 6 meringues.
To make pavlovas, top a meringue shell with cream mixture and fresh berries. Enjoy!
These turned out so good, and quite easy since the mixer does all the work. Just remember NOT to open the oven door for the entire baking and cooling time. I actually taped a note to the oven door to remind myself!