I can’t resist these mini pavlovas with their crisp shells, marshmallow-soft centers, clouds of cream, and jewel-toned fresh fruit. They’re the kind of romantic Valentine’s Day dessert that looks bakery-perfect but feels totally doable.

Jump to Recipe

I’m obsessed with pavlova because it gives me drama without being fussy: that crisp, shattery shell, the soft marshmallow middle, and a pile of cream and fruit on top. I love mini pavlovas even more because they feel personal, like a little dessert trophy I don’t have to share.

But I might share. Maybe.

Fresh fruit keeps every bite bright and juicy, while heavy whipping cream makes it feel rich without weighing it down. And for Valentine’s Day?

Absolutely yes. Flirty, pretty, messy in the best way.

The kind of dessert I keep thinking about after the plate is clean.

Ingredients

Print Recipe (No Advertisments)

Egg whites make that crisp shell and marshmallowy middle.
Basically, the whole pavlova vibe.
Caster sugar keeps it glossy, sweet, and crackly without feeling gritty.
Vinegar or lemon juice helps the meringue stay tender inside, not chalky.
Vanilla adds cozy sweetness, so it doesn’t taste like plain sugar.
Cornflour gives the center that soft, chewy, cloud-like texture.
Salt keeps the sweetness in check.
Tiny thing, big difference.
Cold cream turns into a fluffy topping that calms all that sweetness.
Powdered sugar sweetens the cream gently, without making it heavy.
Extra vanilla in the cream makes it taste bakery-level, honestly.
Fresh berries and kiwi bring color, tang, and a little healthy-ish freshness.
Plus passionfruit adds tart, juicy drama if you’re feeling fancy.
Powdered sugar on top makes it look pretty with almost no effort.

Ingredient Quantities

4 large egg whites, room temperature

1 cup (200 g) caster sugar

1 teaspoon white vinegar or lemon juice

1 teaspoon vanilla extract

1 teaspoon cornflour (cornstarch)

Pinch of fine salt

1 cup (240 ml) heavy whipping cream, cold

1 to 2 tablespoons powdered sugar for the cream, to taste

1 teaspoon vanilla extract for the cream, optional

Fresh fruit for topping: strawberries, raspberries, blueberries and/or kiwi

2 to 3 passionfruit, pulp for spooning on top, optional

Extra powdered sugar for dusting, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 120 C (250 F). Line two baking trays with parchment paper and draw 6 to 8 small circles about 7 to 8 cm wide for shaping the mini pavlovas.

2. Ensure egg whites are at room temperature. In a clean, dry bowl, whisk 4 large egg whites with a pinch of fine salt until foamy.

3. Gradually add 1 cup (200 g) caster sugar, one tablespoon at a time, whisking well after each addition until the meringue is glossy and forms stiff peaks and the sugar is fully dissolved.

4. Gently fold in 1 teaspoon white vinegar or lemon juice, 1 teaspoon vanilla extract, and 1 teaspoon cornflour (cornstarch) until just combined.

5. Spoon or pipe the meringue onto the prepared parchment inside the drawn circles, creating a slight well in the center of each to hold the cream and fruit.

6. Bake at 120 C (250 F) for 60 to 75 minutes until the meringues are dry to the touch and crisp on the outside. Turn the oven off and leave the pavlovas inside to cool completely for at least an hour or overnight to avoid cracking.

7. Chill 1 cup (240 ml) heavy whipping cream until cold. Whip with 1 to 2 tablespoons powdered sugar to taste and 1 teaspoon vanilla extract if using, until soft to medium peaks form.

8. When meringues are fully cooled, spoon or pipe the whipped cream into the wells of each pavlova.

9. Top with fresh fruit such as sliced strawberries, raspberries, blueberries and/or kiwi, spoon over pulp from 2 to 3 passionfruit if desired, and dust with extra powdered sugar if you like. Serve immediately.

Equipment Needed

1. Oven
2. Two baking trays
3. Parchment paper
4. Large clean mixing bowls
5. Electric hand mixer or a sturdy balloon whisk
6. Rubber spatula or silicone scraper
7. Piping bag with plain tip or a large spoon for shaping
8. Measuring cups and spoons (including a tablespoon and teaspoon)
9. Cooling rack
10. Knife and cutting board for preparing fruit

FAQ

Q: How do I know when the meringue is ready to bake? A: Whisk the egg whites to glossy, stiff peaks that hold a firm point and do not slide; sugar should be fully dissolved and the mixture should feel smooth between your fingers.

Q: Why add vinegar or lemon juice and cornflour? A: Acid stabilizes the egg whites and helps them hold air, while cornflour gives the shell a tender, marshmallow-like interior by absorbing excess moisture.

Q: Can I make the pavlova ahead of time? A: Yes. Bake and cool the meringue fully, then store in an airtight container at room temperature for up to 2 days; assemble with whipped cream and fruit just before serving for best texture.

Q: My pavlova cracked while baking. Is it ruined? A: Small cracks are normal and do not affect taste; big cracks can be hidden with whipped cream and fruit. Cracking often happens when the oven temperature is too high or the pavlova cools too quickly.

Q: How do I prevent the meringue from becoming chewy? A: Beat to stiff peaks without overbeating, add the sugar slowly, bake at a low temperature until crisp, and cool in the oven with the door ajar to avoid sudden temperature change and trapped moisture.

Q: Can I use alternative sweeteners or non-dairy cream? A: Caster sugar gives the best stability in the meringue; substitutes may alter texture. You can use a thick non-dairy whipping cream alternative, but results may differ from classic pavlova.

Pavlova Recipe Substitutions and Variations

Caster sugar
- Superfine granulated sugar, same weight (200 g), dissolves similarly
- Regular granulated sugar, pulse in a food processor to make finer if available
- Raw cane sugar, finely ground and measured by weight, may give a slightly deeper flavor
White vinegar or lemon juice
- Cream of tartar, 1/4 teaspoon per egg white to stabilize meringue
- White wine vinegar, use equal amount for acid
- Apple cider vinegar, mild flavor, use equal amount
Cornflour (cornstarch)
- Arrowroot powder, same amount, gives similar crisp shell
- Potato starch, same amount, works well to stabilize the interior
- All purpose flour, 1 to 1 but may brown more and slightly change texture
Heavy whipping cream
- Chilled full fat coconut cream, whip until fluffy, adds subtle coconut flavor
- Mascarpone blended with a little milk, for a richer, denser topping
- Stabilized whipped cream using 1 teaspoon gelatin per cup of cream for longer hold

Pro Tips

– Make sure everything that touches the egg whites is spotlessly clean and grease free: any fat will stop them from whipping properly. Use a glass or metal bowl and dry beaters for the best volume.

– Add the sugar very slowly and test for grittiness between your fingers. If you still feel sugar, keep whisking; a fully dissolved sugar gives a glossy, stable meringue that will crisp without weeping.

– Bake low and slow, then let the oven cool with the meringues inside. The gentle drying as the oven cools helps prevent big cracks and keeps the centers slightly marshmallowy while the outside crisps.

– Whip the cream just to soft to medium peaks and assemble at the last minute. If you need the cream to hold a little longer, fold in a tablespoon of mascarpone or a sprinkle of extra cornflour to stabilize it without changing the taste.

Pavlova Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

305

kcal

Equipment: 1. Oven
2. Two baking trays
3. Parchment paper
4. Large clean mixing bowls
5. Electric hand mixer or a sturdy balloon whisk
6. Rubber spatula or silicone scraper
7. Piping bag with plain tip or a large spoon for shaping
8. Measuring cups and spoons (including a tablespoon and teaspoon)
9. Cooling rack
10. Knife and cutting board for preparing fruit

Ingredients

4 large egg whites, room temperature
1 cup (200 g) caster sugar
1 teaspoon white vinegar or lemon juice
1 teaspoon vanilla extract
1 teaspoon cornflour (cornstarch)
Pinch of fine salt
1 cup (240 ml) heavy whipping cream, cold
1 to 2 tablespoons powdered sugar for the cream, to taste
1 teaspoon vanilla extract for the cream, optional
Fresh fruit for topping: strawberries, raspberries, blueberries and/or kiwi
2 to 3 passionfruit, pulp for spooning on top, optional
Extra powdered sugar for dusting, optional

Directions

Preheat oven to 120 C (250 F). Line two baking trays with parchment paper and draw 6 to 8 small circles about 7 to 8 cm wide for shaping the mini pavlovas.
Ensure egg whites are at room temperature. In a clean, dry bowl, whisk 4 large egg whites with a pinch of fine salt until foamy.
Gradually add 1 cup (200 g) caster sugar, one tablespoon at a time, whisking well after each addition until the meringue is glossy and forms stiff peaks and the sugar is fully dissolved.
Gently fold in 1 teaspoon white vinegar or lemon juice, 1 teaspoon vanilla extract, and 1 teaspoon cornflour (cornstarch) until just combined.
Spoon or pipe the meringue onto the prepared parchment inside the drawn circles, creating a slight well in the center of each to hold the cream and fruit.
Bake at 120 C (250 F) for 60 to 75 minutes until the meringues are dry to the touch and crisp on the outside. Turn the oven off and leave the pavlovas inside to cool completely for at least an hour or overnight to avoid cracking.
Chill 1 cup (240 ml) heavy whipping cream until cold. Whip with 1 to 2 tablespoons powdered sugar to taste and 1 teaspoon vanilla extract if using, until soft to medium peaks form.
When meringues are fully cooled, spoon or pipe the whipped cream into the wells of each pavlova.
Top with fresh fruit such as sliced strawberries, raspberries, blueberries and/or kiwi, spoon over pulp from 2 to 3 passionfruit if desired, and dust with extra powdered sugar if you like. Serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.