Triple Berry Mini Pavlovas

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Delicate and elegant triple berry mini pavlovas recipe with homemade whipped cream raspberries, blueberries and strawberries.

Prep Time20

Cook Time1 20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: mini pavlovas

Calories: 280kcal

Author: Ilona

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.

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

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.