Mini strawberry pavlovas recipe
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- Dish type
- Mini cakes
- Petits fours
These little strawberry pavlovas are oh-so easy to make and are perfect for an early summer dessert. The meringue is light and airy, and with fresh, in-season strawberries, you need little else to make this sumptuously delicious!
County Clare, Ireland
9 people made this
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1 pinch salt
- 100g caster sugar
- 1 punnet fresh strawberries
- 5 tablespoons icing sugar, divided
- 250ml whipping cream
MethodPrep:15min ›Cook:1hr30min ›Extra time:2hr resting › Ready in:3hr45min
- Line a baking tray with baking parchment, and preheat the oven to 100 C / Gas 1/4.
- Add the egg whites to a large bowl, and let them rest at room temperature for 30 minutes. Add cream of tartar and salt. Using an electric mixer, beat on medium speed until soft peaks form. Beat in the caster sugar, 1 tablespoon at a time, on high speed until stiff peaks form and sugar is dissolved.
- Drop into four mounds on the prepared tray. Shape with the back of a spoon, making a small bowl in the middle of each. Bake in the preheated oven for 1.5 hours, or until set and dry. Turn oven off; leave meringues in oven for another 1.5 hours. Store in an airtight container.
- Meanwhile, hull and slice the strawberries. Place in a bowl and dust with half of the icing sugar. Allow to macerate at room temperature until you're ready to serve.
- Beat the whipping cream until it begins to thicken. Add remaining icing sugar; beat until stiff peaks form. Just before serving, spoon into the middle of each mini pavlova. Top with strawberries and garnish with fresh mint if desired.
For a cool treat, serve with a scoop of vanilla ice cream instead of the whipped cream.
Infuse the whipping cream with a tablespoon of your favourite liqueur - such as framboise liqueur or Grand Marnier - or brandy. If doing, you may opt to omit the sugar.
For a lighter option, beat chilled strained Greek yoghurt (the thicker, the better) with a tablespoon of honey, and use in place of the whipped cream.
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Mini Pavlova Recipe
Classic Pavlova is turned into a simple mini pavlova recipe for a light and delicious individual dessert. Baked meringues filled with whipped cream and topped with berries are perfect for summer nights.
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Is there anything better than a traditional Pavlova? You bet! This Mini Pavlovas recipe.
If you&rsquore not familiar with Pavlova, it&rsquos a baked meringue filled with sweetened whipped cream and topped with fresh berries. It&rsquos simple, elegant, and delicious. It&rsquos the most elegant guilt-free dessert that allows you to have your cake and eat it too!
This Mini Pavlovas recipe is perfect for adding elegance to your next event (yes, even if that event is you, a bottle of wine, and Netflix&hellip). These minis allow you to serve them single-serve and give guests (or yourself) multiple topping options.
What You Need To Know About This Mini Pavlovas Recipe:
These Mini Pavlovas make for a fun DIY dessert bar for events. Consider having various toppings available for guests to assemble their own Pavlova creations. In this recipe, we will be using fresh berries, mint, and homemade whipped cream, but I&rsquove listed a few of my favorite flavor combos for you below.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
Topping variations to consider for your Mini Pavlovas
- Whipped Cream + Fresh Mixed Berries + Mint (pictured)
- Fresh Blueberries + Lemon Zest + Homemade Lemon Curd
- Strawberry + Rhubarb jam or the Strawberry Rhubarb Compote from my Strawberry Rhubarb Coffee Cake + Toasted Coconut
- Blackberries + Dark Chocolate Shavings
- Fresh Strawberries + Whipped Cream + Chocolate Ganache + Raspberry Sauce + Fresh Raspberries + Whipped Cream + Chocolate Ganache or Whipped Cream + Bourbon Whipped Cream + Whipped Cream + Chocolate Ganache
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Key Ingredients for Mini Pavlovas
Equipment Needed to Make Mini Pavlovas
How to Make Single-Serving Pavlovas
Step 1. Preheat the oven to 300 degrees and line a half sheet pan with a silicone baking mat or parchment paper.
Step 2. Add the egg whites and cream of tartar to a large bowl. Use an electric mixer with a whisk attachment to beat the egg whites on medium-low speed until soft peaks form.
Step 3. Once the egg whites can hold a soft peak, slowly add the caster (or granulated) sugar in one tablespoon at a time, continuing to mix the whole time, until all the sugar is added. When the meringue is ready, it should be very thick and stiff.
Step 4. Divide the meringue into 6-8 mounds on the prepared pan, leaving some space between each mound as they will spread when they bake. (Bake on 2 trays if needed.) Form each mound into a round nest with an indentation in the center.
Step 5. Bake for 30 minutes. Then turn off the oven and leave the meringues in the oven for 3 hours to dry out and cool slowly. Then remove from oven, cool to room temperature, and store in an airtight container until ready to serve.
Step 6. To serve, make the whipped cream. Then fill each mini pavlova with the whipped cream and top with fresh berries and garnish with fresh mint.
5 Tips for Perfect Mini Pavlova
Egg whites require a special delicate handling in this meringue-based dessert, because they’re the main ingredient in Pavlova cake recipe, and what really makes or breaks this dessert cake. So here’re couple notes about egg whites/meringue:
- It’s easier to separate egg whites while eggs are cold from the fridge. However, room temperature egg whites whip up bigger and better. So separate the egg whites as soon as you bring them out of the fridge, then let them sit on the counter for 30 minutes or so. I shared my process of separating egg whites in my other raspberry mini pavlova recipe.
- Egg whites don’t like any trace of grease, or fat. So make sure your bowl and whisk are squeaky clean and fat-free. Stainless steel or glass bowls are the best, because plastic bowls tend to absorb fat and grease. And be careful when separating those egg yolks. Even a small drop of egg yolk could ruin the meringue. Egg whites simply don’t whip into fluffy meringue with stiff peaks when they’ve been in contact with fat/egg yolk. That’s why I can’t stress this enough!
Acid is another important component in perfect Pavlova recipe. It can come in different forms, like cream of tartar (dry acid), or any kind of vinegar (liquid types). Acid is what makes that soft, marshmallow-y texture in the center. I happen to use both cream of tartar and white vinegar in my recipe, but cream of tartar is optional and it acts as a stabilizer for the meringue. You can totally omit cream of tartar, if you don’t have it on hand. Or you can use 3/4 teaspoon of cream of tartar instead if you’re out of vinegar, .
Make it ahead! Pavlova is NOT last minute, quick dessert. It requires slow baking and even slower cooling time, which makes it a perfect make-ahead dessert for any special occasion. I usually make mine at night after dinner. Another bonus for hot summer days, when you don’t want to turn on the oven during heat of the day.
Low and slow baking is essential. BUT over the years, I learned a little trick: preheat the oven to 350°F and then reduce it to 300°F. That initial high temperature helps the cake to shape without spreading too much and creates better (stronger) crust. Just don’t forget to reduce the heat as you put the cake in!
Humidity is enemy of baked Pavlova! That’s why you need to assemble the cakes right before serving, or serve them within 2 hours, without refrigerating. When refrigerated, Pavlova loses it’s delicate crispness and becomes gummy. If you live in a humid climate, keep the baked Pavlova in the oven overnight, or until ready to assemble.
Well, I think that’s a wrap as far as tips go.
But now you can enjoy some photos of the beautiful fluffy meringue (that perfect stiff peak stage!), unbaked Pavlova mounds (different ideas for you to shape your mini Pavlova), and of course, plenty of finished (dressed up) Pavlova cakes.
Here’s simple meringue mound without any special design – just as elegant! Don’t forget to make a little crate in the middle.
Elevate the simple mounds with this simple trick: swipe up the sides of the meringue with a back of spoon.
Or place the meringue into a piping bag with a decorative tip (I used Wilton 1M) and pipe beautiful nests.
Seriously, such an easy and effortless dessert to impress your company!
And just look at that soft and marshmallow-y center. And those crisp edges are to die for!
Strawberry mini pavlovas
These strawberry mini pavlovas, for me, are one of the best desserts. They are small and perfect for special dinners or dinner parties, or as a gift for someone special. Besides, they are not at all hard to make, even if they look like they are.
Jump to Recipe
It is february, the love month is here now. Valentine´s day is beautiful because it´s the perfect excuse to tell the people we love why we love them, and because it is all painted in red and pink. In Mexico, valentine’s day is not just for couples, we also celebrate friendship, and I think that is a really great thing.
We also enjoy those small moments that make life sweet and that’s why we bring you here this strawberry pavlova recipe. This recipe is to fall in love with, or make someone fall in love…
It doesn´t matter if you have a partner or significant other, because pretty much any day is perfect to hang out with friends and eating!! Plus, these mini pavlovas a not just perfect for february, but also for any celebration, dinner with friends, family or anything.
About this recipe, we have to say patience is needed, and then some more patience, because everything that has to do with whisking egg whites can make us go crazy. And if you don’t get it at first you definetely have to try again, as with everything in life. The good thing is when it comes to cooking you can get it wrong as many times as needed. Pavlovas though are totally worth it… if you haven´t tried them, now is the time.
A tip for making any type of meringue: while you are beating it, either with a hand whisk or an electric mixer, you will know when it’s ready because the peaks it forms will be firm. In fact, you can turn the bowl upside down and the meringue won’t fall if it’s ready. If it is not ready, it will fall or the peaks won’t be as firm.
If you like this recipe, you have to see our berries meringue cake or mostachon recipe. Which is my favorite cake of all time, with a crust made of meringue, cookies and nuts, cream and berries on top. YUM!
- 1 cup superfine granulated sugar
- 2 tablespoons cornstarch
- 4 large egg whites (about 1/2 cup)
- ¼ teaspoon cream of tartar
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla
- 4 cups bite-size pieces mixed fresh fruit, such as strawberries, kiwi fruit, raspberries, mango, papaya, or melon
- ½ cup orange-flavor liqueur, or fresh orange juice and sugar to taste
- Softly whipped cream (optional)
- Fresh mint sprigs or unsprayed edible flowers
Line baking sheets with cooking parchment or buttered and floured foil. Draw six 3-inch-diameter circles on the parchment at least 3 inches apart.
Mix 1/3 cup sugar with the cornstarch set aside.
With an electric mixer, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating well after each addition. Then gradually beat in cornstarch-sugar mixture until whites are stiff and glossy. Beat in vinegar and vanilla until blended. Mound mixture evenly on circles. With the back of a large spoon, make a bowl-like indentation in the center of each mound.
Bake in a 300° oven until golden and dry to touch, 50 to 60 minutes. Cool completely on pan. If making ahead, store airtight up to 1 day. With a wide spatula, carefully transfer each meringue to a plate.
Mix fruit with liqueur spoon mixture into the cavity of each meringue. Add whipped cream to taste. Garnish with mint.
Easy Strawberry Pavlova Recipe for 2
mini strawberry pavlova
Pavlova is such a lovely play on texture and flavor, and when done well, is not cloyingly sweet. Here’s a recipe for how to make pavlova at home, and it’s the right amount to make pavlova for two people. Yum!
mini strawberry pavlova
A few years ago, I went on a work trip to Australia, and I was asking my coworkers what was a uniquely Australian food. “Pavlova,” they said. Really?! Pavlova?
The Pav (still can’t get over that) is popular on Christmas Day as a dessert and usually served after being refrigerated (due to Christmas being celebrated during the summer in the southern hemisphere). Since there are only two of us in my household, I found a recipe on Martha Stewart and scaled it down so we could have pavlova for two.
mini strawberry pavlova
Here’s a way you can make a pavlova for two and enjoy it on a date night in!! You’re basically making a meringue, whipping air into egg whites until they are glossy like so, then baking them at a really low and slow temperature in order to dehydrate the meringue.
mini strawberry pavlova
You then put whipped cream on top of the cooled, crunchy meringue, and top with any fruit you like. Voila!
mini strawberry pavlova
Mini Pavlovas with Strawberries and Chantilly Cream
Mini pavlovas filled with chantilly cream and topped with strawberries are the perfect way to celebrate any occasion, including the welcoming of spring and summer!
- ¼ cup (50g) granulated sugar
- 2 tbsp (15g) cornstarch
- 4 large egg whites, room temperature
- Pinch of kosher salt
- ¼ tsp cream of tartar
- 1 tsp (5g) white wine vinegar
- 1 tsp (5g) vanilla extract
- 1 cup (240g) heavy cream (at least 30% butterfat)
- 1 tbsp (2g) granulated sugar
- 1 tsp (5g) vanilla extract
- Fresh strawberries, for serving
- Preheat the oven to 250 degrees F (130 degrees C). Line 2 baking sheets with parchment paper. Set aside.
- In a small bowl, whisk together the granulated sugar and cornstarch. Set aside as well.
- In a large, clean (no grease!) mixing bowl with a hand mixer, or using a stand mixer, beat the egg whites on medium speed just until frothy. Then beat in the kosher salt and cream of tartar on medium speed.
- Add the sugar and cornstarch mixture one tablespoon at a time, while the mixer is running on medium-high speed. Continue to beat the egg whites on medium-high speed until smooth (no grainy sugar!), shiny, and stiff peaks form.
- Add in the vanilla extract and white distilled vinegar, and gently fold the glossy egg mixture with a spatula.
- Take a tiny bit of meringue and smear it under the corners of the parchment on the baking sheets so the parchment doesn't move. Spoon the batter into 8 rounds (six if you're making them as big as I did, two large and hearty dollops per meringue) on the prepared baking sheets. Make a shallow well in the center of each round with the back of a smaller spoon.
- Bake for 35 minutes if small (one spoonful) or 45-50 minutes if larger (two spoonfuls). And then turn the oven off and let it cool for at least an hour with the oven door ajar. Store cooled mini Pavlovas in an airtight container or zip-top bag at room temperature, or in the cooled oven until ready to assemble.
- In a medium-sized mixing bowl, beat heavy cream, sugar, and vanilla with an electric mixer (or stand mixer with the whisk attachment) until soft peaks form. Cover and refrigerate until ready to assemble pavlovas.
- To assemble the pavlovas, fill the meringue shells with chantilly cream and top with fresh strawberries.
- Serve immediately, as meringue doesn't do well with prolonged moisture.
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I love seeing you make my recipes and hearing how they went for you! Leave a comment and a star rating in the recipe card and be sure to tag any photos with #SWEETTEAANDTHYME
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.
Tips and Tricks for Success:
Egg whites can be fickle, but the most important thing is to make sure there are no oils or crumbs from a previous bake left in the bowl or whisk you are leaving. If they really won’t whisk up, dump it out and start again with no eggs, there’s just no other alternative.
If you’re from anywhere in Europe, you probably have caster sugar in your kitchen. Caster and superfine sugar are the same thing, an in between granulated and powdered (icing) sugar.
Of course! I almost made this recipe a blood orange mini pavlovas which would be phenomenal! Just be sure to top with berries that match up flavor wise.
Strawberry & Pistachio Mini Pavlovas from Just One Pan by Jane Lovett
I recently joined a Zoom cookery demo with Jane Lovett the author of a new cookbook, Just One Pan (see link below recipe). This recipe, Strawberry & Pistachio Mini Pavlovas, is one of the many in this book that are user friendly and utterly delicious. I will be reviewing the recipe book next week.
Pic: ©Tony Briscoe
60g shelled pistachio nuts, roughly chopped
300g crème fraîche, clotted cream or lightly whipped double cream
freeze-dried strawberry powder and/or freeze dried strawberry pieces icing sugar, dried or fress rose or cornflower petals crystallised rose petals mint leaves pouring cream
- Preheat the oven to 120℃ (Aga warming oven). Line a baking sheet with silicone or baking paper.
- Whisk the egg whites with the salt until stiff. Gradually add the sugar, roughly a tablespoon at a time, whisking very well between each addition and making sure it is fully incorporated before adding more. The mixture should be thick and shiny. Lastly, whisk in the cornflour, vinegar and vanilla extract. Set aside 2 tablespoons of pistachios and then gently fold the rest into the meringue using a large metal spoon.
- Secure the paper to the baking sheet with tiny blog of meringue at each corner. Spoon the meringue into 8 – 10 well-spaced blogs on the baking sheet and form into round shapes with a slight dip in the middle, using the back of a spoon. They don’t need to be perfect – higgledy-piggledy = character!
- With a skewer flick 2 to 3 tiny droplets of food colouring onto the pavlovas and swirl to form a marbled effect. Scatter half the reserved pistachios over the top edge and sides.
- Cook for 1 hour for a slightly gooey, chewy middle, or 1¼ – 1½ hours for dry crunchy middles. (Aga 2-2½ hrs, possibly longer depending on the temperature.) They should lift off the paper easily and cleanly. If not, cook for a little longer. Leave to cool completely on the sheet.
- To serve, arrange on a pretty, large platter or individual plates. Top with the crème fraîche/clotted cream/whipped cream. Arrange a sliced strawberry on top of each one, then scatter the remaining whole strawberries on the platter/plates, along with the last of the pistachios. If using, sprinkle with the freeze-dried strawberry powder and/or pieces, dust with icing sugar and/or add any of the other serving suggestions.
- These can be made months in advance as the pavlova bases freeze well. The nuts and the fruit topping can be varied according to the season, transforming them into a lovely year-round dessert.
- To purchase the recipe book, Just One Pan, from Amazon, please click HERE
10 Best Mini Pavlova and Meringues Recipes
10 best mini pavlova and meringues recipes. They are great to make for parties and weddings. Fruit filled mini meringues and pavlova’s.
10 best mini pavlova and meringues recipes.
Making a meringue or pavlova is quit simple. A lot of egg whites is needed for a meringue which can be very tasty with different flavors and colors. The fruit filled or colored meringues are amazing when you have them to match the color themes for parties.
Pavlova can be filled with fruits and other jams or curds, which make them very attractive and tasty.
Did You Know that broken pieces of meringues or pavlova’s can be used in a trifle or other desserts?
Just add fruits and any other ingredients you have available. Its easy, waste not…..
Click on the Recipe Name or the pictures for the recipes below.
Very organically made with dried berries for the coloring and flavoring.
Delicious lemon curd filled meringues, make the lemon curd or use some bought products.
These are so pretty and eye pleasing as well. topped with fruit of choice, that one has in the kitchen.
Other desserts you would love
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