Delicate and elegant triple berry mini pavlovas recipe with homemade whipped cream raspberries, blueberries and strawberries. An easier way to make delicious mini pavlovas.
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 with berries.
Simplicity: they require a little more effort to make them perfect.
Meal Type: dessert, sweet party food, brunch.
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 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 the meringue pavlova is the most crucial part, if you take them too early they will be soft, if you keep them longer they will be burnt. My suggestion is that after baking, turn off the oven and leave mini pavlovas for at least 2-3 hours, longer the better. Sometimes, I bake them the day before and I leave them in the turned off oven overnight.
- Don’t keep the temperature very high, 225 F is enough to bake this little dessert.
- The other important thing is not to stuff them with whipped cream right away, they will become soft. The best thing is to add toppings before serving. Once you top them with whipped cream they can stay good for up to 2-4 hours, then they will become softer.
- You can use Piping Bag to make small pavlovas, but I found an easier way, just scoop some egg whites, place on the baking sheet, make a hole with a spoon. 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 Silpat that you can wash it 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
How long can you keep mini Pavlovas? They will stay good without whipped cream for 1 to 2 days in airtight container.
What toppings to add? 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.
What can you use instead of cream in Pavlova? 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 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 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.
- 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 the left.
- Bake for 1 hour and 20 minutes. After that time turn off the oven and leave pavlovas 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 and powdered sugar with electric mixer until soft peak. Don't over beat the whipped cream.
- When meringue nests are cooled off decorate them. Put some whipped cream inside the hole of the meringue. Add strawberries, raspberries and blueberries.
Video
Notes
- Baking the meringue pavlova is the most crucial part, if you take them too early they will be soft, if you keep them longer they will be burnt. My suggestion is that after baking, turn off the oven and leave mini pavlovas for at least 2-3 hours, longer the better. Sometimes, I bake them the day before and I leave them in the turned off oven overnight.
- Don’t keep the temperature very high, 225 F is enough to bake this little dessert.
- The other important thing is not to stuff them with whipped cream right away, they will become soft. The best thing is to add toppings before serving. Once you top them with whipped cream they can stay good for up to 2-4 hours, then they will become softer.
- You can use Piping Bag to make small pavlovas, but I found an easier way, just scoop some egg whites, place on the baking sheet, make a hole with a spoon. 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 Silpat that you can wash it 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 May, 2021.
Ilona
I am hoping you’ll like it!