Triple Berry Mini Pavlovas

Delicate and elegant triple berry mini pavlovas recipe with whipped cream and raspberries, blueberries and strawberries. Perfect for any occasion!

After making my delicious Pear and Chocolate Meringue Nests I wanted to work more with egg whites in my kitchen. 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. Or make them just for yourself:)

What I hate about pavlova the most is they don’t last long. Therefore, without whipped cream they will last longer. However, once you top them with whipped cream they can stay fresh for up to 5 hours, after that time they are very fragile and moist. They break easily. So the best thing is to just make them and eat them. They are so delicious and I bet they won’t last long in your kitchen or at your party!

Mother’s day will be here soon and I think these triple berry mini pavlovas are so perfect for this occasion. Make them for your mom or with your children. They will love decorating them with whipped cream and fresh berries. Mini Pavlovas are so elegant, unique and beautiful. They require only few simple ingredients to make them: egg whites, sugar, whipping cream and few berries. I basically like eating them and they will be often seen in my kitchen in the future.

I’ve got Free Printable Mother’s Day Cards on the blog so don’t forget to check them! You can simply download them, print and write. So Simple!

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Preparation 20 minutes 2017-06-24T00:20:00+00:00 Cook Time 1 hour 2017-06-24T01:00:00+00:00 Total Time 1 hour 20 minutes 2017-06-24T01:20:00+00:00

Serves 12 adjust servings

Mini pavlovas with strawberries, raspberries and blueberries.

Ingredients

Meringue

4 egg whites
1/2 cup cane sugar
1 tsp. lemon juice
1 tsp. cornstarch

Filling

1 cup whipping cream
2 Tbsp. powdered sugar
12 strawberries
12 raspberries
36 blueberries

Instructions

Preheat oven to 225 F. Prepare large baking pan with parchment paper or silpat.
Beat egg whites in a large glass bowl with electric mixer on low speed until soft peak. Add cane sugar gradually. Beat until sugar is dissolved and stiff.
Fold in lemon juice and cornstarch.
By using large spoon put some meringue on the tray. Form about 12 of them. Use the small spoon to make a hole inside by sliding bumpy back of the spoon from right to left.
Bake for 1 hour and 20 minutes. After that time turn off the oven and leave meringues inside. Usually for at least 2 - 3 hours. I usually leave it overnight and prepare the rest next day.

Filling

In a medium bowl beat the whipping cream with electric mixer until soft peak. Add powdered sugar and just mix. Don't over beat the whipped cream.

Assembly

When meringue nests are cooled off decorate them. Put some whipped cream inside the hole of the meringue. Add strawberries, raspberries and blueberries.
Mini pavlovas stay fresh up to 5 hours.

by Ilona

Recipe Notes

*white sugar can be used

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 197kcal Calories from fat 145
% Daily Value
Total Fat 16g	25%
Saturated Fat 9g	45%
Cholesterol 60mg	20%
Sodium 28mg	1%
Carbohydrate 13g	4%
Dietary Fiber 0g	0%
Sugars 12g
Protein 2g