Delicate and elegant triple berry mini pavlovas recipe with homemade whipped cream raspberries, blueberries and strawberries. An easier way to make delicious mini pavlovas.
Are you looking for a show-stopping dessert that is as delicious as it is beautiful? Look no further than triple berry mini pavlovas! These delightful individual pavlovas are made with crisp meringue, filled with a luscious cream filling, and topped with a medley of fresh berries. The combination of sweet meringue, creamy filling, and tart berries make these mini pavlovas the perfect summer treat. Whether you’re hosting a dinner party or simply want to indulge in something special, these triple berry mini pavlovas are sure to impress both your taste buds and your guests.
Mini pavlovas are such a unique and delicate dessert that is perfect for any occasion. Mother’s Day, Easter, New Year’s Eve, Brunch, Birthday, Tea Party or any other party throughout the year.
Triple Berry Mini Pavlovas Recipe
Texture: soft, creamy, crunchy.
Taste: sweet meringue and tart berries.
Simplicity: they require a little more effort to make them perfect.
Meal Type: dessert, sweet party food, brunch.
Mini Pavlovas Ingredients Needed
- Egg Whites – 4 eggs, separate egg whites from egg yolks. We only need egg whites for this recipe.
- Sugar – granulated white sugar.
- Lemon Juice – lemon juice can help stabilize the egg whites and create a slightly chewier interior while also imparting a subtle lemon flavor.
- Cornstarch – cornstarch helps stabilize the meringue and contributes to the texture.
- Heavy Whipping Cream – 30% -36% fat cream for the topping.
- Powdered Sugar – to make whipped cream sweet.
- Strawberries, Raspberries, Blueberries – fresh berries added for the toppings.
How to make Mini Pavlovas
- (Full video and recipe below). Prepare: egg whites, sugar, lemon juice, cornstarch, whipped cream, powdered sugar, strawberries, raspberries and blueberries
- Beat egg whites in a large glass bowl with sugar, add lemon juice and cornstarch.
- Form 12 meringue nests by scoping some egg whites and dropping on the baking sheet.
- Bake for 1 hour and 20 minutes at 225 F.
- In a medium bowl beat whipped cream with powdered sugar.
- Decorate dessert with whipped cream and berries.
Triple Berry Mini Pavlovas Tips
- Baking meringue pavlova properly is the most crucial part, if you take them out of the oven too early they will be soft, if you keep them in the oven too long they will be burnt. My suggestion is that after the recommended baking time, turn off the oven and leave the mini pavlovas in the oven for at least 2-3 hours, longer the better. Sometimes, I bake them a day ahead and leave them in the turned off oven overnight.
- The oven temperature shouldn’t be too high – 225F is enough to bake this little dessert.
- The other important thing is not to stuff them with whipped cream right away as they will become soft. The best thing is to add the toppings before serving. Once you top them with whipped cream they can stay good for up to 2-4 hours. After that they will become softer.
- You can use a Piping Bag to make small pavlovas, but I found an easier way. Just scoop the whipped egg whites with two large spoons and dollop them on the baking sheet. Then use a small spoon to make a hole to create a nest shape. You can watch the whole video how I do it below or find a video on my You Tube Channel.
- If you don’t want to use parchment paper, you can use a Silpat mat that can be washed after each use and reuse it again for your baking needs.
- What to do with egg yolks? You can make this yummy Key Lime Pie that everyone likes.
Pavlova FAQ’s
Mini pavlovas can be stored for a certain period of time, but their texture may change over time due to exposure to air and moisture. They will stay good without whipped cream for 1 to 2 days in airtight container at room temperature in a cool, dry place.
It’s worth noting that regardless of the storage method, pavlovas are best enjoyed on the day they are made or shortly thereafter. The delicate meringue shells can become soft and lose their crispness over time, especially when exposed to moisture. If you’re concerned about texture, you might consider assembling the pavlovas with toppings just before serving to ensure they remain as fresh as possible.
Mini pavlovas taste amazing with fruits, so any fruit is perfect, it combines a great taste of sweet meringue with whipped cream and fresh fruits. You can add also nuts, seeds, sprinkles, chocolate chips etc.
You can add greek yogurt or any other type of yogurt, mascarpone cheese, whipped coconut cream etc.
Other Desserts
- Pear and Chocolate Meringue Nests
- Eton Mess
- Fruit and Yogurt Parfait
- Chocolate Strawberry Mousse for Two
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Triple Berry Mini Pavlovas
Ingredients
Mini Pavlovas
- 4 egg whites
- 1/2 cup granulated sugar
- 1 tsp. lemon juice
- 1 tsp. cornstarch
Filling
- 1 cup whipping cream
- 2 Tbsp. powdered sugar
- 12 strawberries
- 12 raspberries
- 36 blueberries
Instructions
Mini Pavlovas
- Preheat oven to 225 F. Prepare large baking pan/sheet with parchment paper.
- Beat egg whites in a large glass bowl with electric mixer on low speed until soft peak. Add sugar gradually. Beat until sugar is dissolved and stiff.4 egg whites, 1/2 cup granulated sugar
- Fold in lemon juice and cornstarch.1 tsp. lemon juice, 1 tsp. cornstarch
- Use a piping bag or two large spoons to dollop portions of meringue on the baking pan. Form about 12 of them. Use a small spoon to make a hole in the center by sliding the bumpy back of the spoon from right to left to create a nest shape.
- Bake for 1 hour and 20 minutes. After that time turn off the oven and leave the pavlovas inside the oven for at least 2 – 3 hours. I usually leave them in the turned off oven overnight and prepare the pavlovas for serving the next day.
Filling
- In a large bowl beat the whipping cream and powdered sugar with an electric mixer until soft peaks form. Don't over beat the whipped cream.1 cup whipping cream, 2 Tbsp. powdered sugar
- When meringue nests are cooled off decorate them. Put some whipped cream inside the hole of the meringue. Add strawberries, raspberries and blueberries.12 strawberries, 12 raspberries, 36 blueberries
Equipment needed
Video
Notes
- Baking meringue pavlova properly is the most crucial part, if you take them out of the oven too early they will be soft, if you keep them in the oven too long they will be burnt. My suggestion is that after the recommended baking time, turn off the oven and leave the mini pavlovas in the oven for at least 2-3 hours, longer the better. Sometimes, I bake them a day ahead and leave them in the turned off oven overnight.
- The oven temperature shouldn’t be too high – 225F is enough to bake this little dessert.
- The other important thing is not to stuff them with whipped cream right away as they will become soft. The best thing is to add the toppings before serving. Once you top them with whipped cream they can stay good for up to 2-4 hours. After that they will become softer.
- You can use a Piping Bag to make small pavlovas, but I found an easier way. Just scoop the whipped egg whites with two large spoons and dollop them on the baking sheet. Then use a small spoon to make a hole to create a nest shape. You can watch the whole video how I do it below or find a video on my You Tube Channel.
- If you don’t want to use parchment paper, you can use a Silpat mat that can be washed after each use and reuse it again for your baking needs.
- What to do with egg yolks? You can make this yummy Key Lime Pie that everyone likes.
Nutrition
Update Notes: The recipe was originally posted in April, 2017, it was updated with new tips in August, 2023.
Ilona
I am hoping you’ll like it!