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Easy Mini Pavlova Cake Recipe-25
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5 from 2 votes

Mini Pavlova Cake Recipe

Mini Pavlova cakes are crispy on the outside, chewy on the inside and beautifully topped with fresh fruits, berries, and homemade whipped cream. This recipe is super easy and can be adapted to the Vegan, Keto, Paleo and Whole30 diets.
Course Dessert
Cuisine Australian, New Zealand, Russian
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6 Pavlova Cakes
Calories 407kcal
Author Mihaela

Equipment

Ingredients

For Meringue:

  • 4 large egg whites at room temperature
  • 1 cup (220g) granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tbsp lemon juice
  • 1 1/2 tsp cornstarch

For Whipped Cream:

  • 1 1/2 cups (360ml) heavy whipping cream very cold, chilled overnight
  • 2 tbsp granulated sugar
  • 1 1/2 tsp vanilla extract or one vanilla pod (seeds of)

For Topping:

  • 3-4 cups (450-600g) fresh fruits of choice such as blueberries, raspberries, sliced strawberries, mango, passion fruit, etc.
  • Fresh mint leaves to garnish (optional)

Instructions

To make The Mini Pavlova Cake:

  • Preheat the oven to 300˚F (150°C) and line a large baking sheet with parchment paper.
  • With an electric mixer, beat the egg whites on high speed for 1 minute, until soft peaks form.
  • Gradually add the sugar and continue to beat on high speed for 10 minutes, or until stiff peaks form.
    Easy Mini Pavlova Cake Recipe-3
  • Stir in the vanilla, lemon juice, and cornstarch, then whisk on low for 15 seconds to incorporate.
  • Transfer the meringue into a piping bag.
  • Use the top or bottom of a 4.5-inch (12cm) cup to draw 5-6 circles on the prepared parchment paper. The diameter can vary slightly, and it will dictate the size of your pavlovas. Flip over the parchment so the ink is facing down.
    Easy Mini Pavlova Cake Recipe-52
  • Pipe the meringue, using your circles as a stencil, and shape it like a bird's nest.
    Easy Mini Pavlova Cake Recipe-2
  • Place the tray in the oven and immediately reduce the temperature to 225˚F (100°C).
  • Bake at 225˚F (100°C) for 1 hr and 30 min, then turn the oven off and let the meringue sit in the hot oven for another 30 min. Don't open the door to peek!
    Easy Mini Pavlova Cake Recipe-5

To Make the Whipped Cream:

  • Add the chilled cream to the bowl of an electric mixer with the sugar and vanilla.
  • Whisk continuously for about 10 minutes, or until almost stiff peaks form.
  • Keep it in the fridge until ready to use.

To Assemble the Pavlova Dessert:

  • Once the pavlovas have cooled completely, transfer to a plate.
    Easy Mini Pavlova Cake Recipe-17
  • Top with a dollop of whipped cream and fresh fruit of choice.
    Easy Mini Pavlova Cake Recipe-18

Video

Notes

Please read the Tips & Tricks in the article before making this easy mini pavlova recipe. Below is just a summary:
  1. See how to make the pavlova cakes crispy on the outside but soft and chewy inside at Tip 1.
  2. To make this recipe vegan, check out Tip 2. 
  3. Tip 3 has the ingredients swaps that make this recipe Vegan, Keto, Paleo and Whole30 compliant. 
  4. For simple ingredients swaps, read Tip 4. 
  5. To perfect the whipped cream topping on your berry pavlova dessert, be sure to read Tip 5. 
  6. Tip 6 has the best way to store this easy make-ahead pavlova dessert, plus some of my other favorite desserts featuring fresh berries.

Nutrition

Calories: 407kcal | Carbohydrates: 49g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 57mg | Potassium: 124mg | Fiber: 2g | Sugar: 44g | Vitamin A: 911IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg