There is something truly magical about the light, airy crunch of Pavlovas combined with the vibrant burst of fresh fruit and the silky richness of cream. This Mini Pavlovas with Fresh Fruit and Cream Recipe captures that magic in perfectly sized individual servings, making it an irresistible treat for gatherings, special celebrations, or whenever you want to impress with a show-stopping dessert. Delightfully crisp on the outside and soft inside, each little meringue nest cradles luscious whipped cream and colorful, juicy fruit, creating a feast for both your eyes and your taste buds that’s surprisingly simple to make at home.

Ingredients You’ll Need

The image shows several white meringue nests arranged on a white marbled surface. Each nest is made of smooth, swirling layers of glossy, white meringue, shaped into a circular ring with a hollow center. The texture looks light and airy with soft peaks and gentle ridges that give a delicate, whipped appearance. The focus is on the front nests, with more slightly blurry nests in the background, all having the same crisp white color and smooth texture. photo taken with an iphone --ar 4:5 --v 7

Don’t be intimidated by this Mini Pavlovas with Fresh Fruit and Cream Recipe—the ingredients are straightforward but essential, each playing a key role in delivering the perfect texture, sweetness, and balance. From egg whites that provide the meringue’s airy base to fresh fruit that adds natural brightness, every element shines through.

160 ml / 2/3 cup egg whites (5 – 6 large eggs): Use cold eggs separated from the yolks for the best volume and stability in your meringue.
1 1/4 cups caster sugar (superfine sugar): This dissolves quickly, ensuring a glossy, smooth meringue without any graininess.
2 1/2 tsp cornflour / cornstarch: Helps stabilize and soften the meringue inside, giving that classic marshmallow-like center.
1 tsp white vinegar: Adds acidity that strengthens the egg whites and improves texture.
1 1/2 cups heavy/thickened cream (whipping cream), cold: The creamy element that balances the meringue’s sweetness with velvety richness.
3 tbsp caster sugar / superfine sugar: Slight sweetness to sweeten the whipped cream gently without overpowering the fruit.
1 tsp vanilla extract: Adds a warm, aromatic note to the cream.
Fresh fruit (strawberries, mangoes, blueberries, raspberries, kiwi, passionfruit pulp): Choose a colorful medley of fresh fruit diced or sliced for vibrant flavor and eye-catching presentation.
Small mint sprigs: Optional, but perfect for a refreshing herbal touch and pretty garnish.
Icing sugar / powdered sugar: For dusting to add a touch of elegance and festive flair.

How to Make Mini Pavlovas with Fresh Fruit and Cream Recipe

Step 1: Prepare the Egg Whites

Start by separating your egg yolks from the egg whites while they’re cold as it’s much easier. Measure about 160 ml (2/3 cup) of egg whites, then let them come to room temperature for 30 minutes—this makes a huge difference, helping your meringue whip up light and fluffy.

Step 2: Preheat and Beat

Preheat your oven to 150°C / 325°F. Using a stand mixer or electric beater, beat the egg whites on high speed for about a minute to get nice and frothy. Then carefully add your caster sugar one dessert spoon at a time, still beating to dissolve the sugar completely and build volume.

Step 3: Achieve the Perfect Meringue

Keep beating on high for around 8 minutes until the mixture is glossy and stiff—the sugar should be completely dissolved, which you can test by rubbing a bit between your fingers. After that, gently fold in white vinegar and cornflour and beat for an additional 30 seconds to incorporate them fully. This improves texture and stability.

Step 4: Form Your Mini Pavlova Mounds

Line two trays with baking paper, securing it by dabbing a little meringue in the corners. Transfer your meringue mixture into a large piping bag fitted with the nozzle of your choice. Pipe 12 to 13 mounds roughly 6 to 7 cm wide and 5 cm tall, then use a spoon to create a shallow dent in the center of each—this ‘nest’ will hold your cream and fruit beautifully.

Step 5: Bake and Cool

Place both trays in the oven and immediately reduce the temperature to 110°C / 225°F (100°C fan). Bake the meringues for about 1 hour 30 minutes, or until they feel dry to the touch. If they are still sticky, give them a little longer. Once baked, turn off the oven and leave the pavlovas to cool completely inside for 4 hours or better yet, overnight to get the best texture.

Step 6: Whip the Cream

When your pavlovas are cooled and ready to serve, whisk the chilled heavy cream with caster sugar and vanilla extract on high speed until soft peaks form—this usually takes a minute with a stand mixer or a few minutes by hand. If you prefer a more stable cream that holds longer, you can stabilize it using your chosen method.

Step 7: Assemble and Decorate

Fill each meringue nest with a generous dollop of whipped cream, then top with your carefully prepared fresh fruit. Finish with a light dusting of icing sugar and a sprig of mint for that extra wow factor.

How to Serve Mini Pavlovas with Fresh Fruit and Cream Recipe

A white plate holds eight small pavlova nests arranged in two rows, each with three in the back and five in the front. Each pavlova has a crisp white meringue base with swirled texture, topped with a smooth white cream layer. On top, vibrant fresh fruit adds color: red strawberries, bright yellow mango chunks, deep blue blueberries, and red raspberries. Some pavlovas have a small green mint leaf as garnish. Around the plate, extra berries and mint leaves are scattered, lightly dusted with powdered sugar. A woman's hand is gently holding the plate from the side. The plate rests on a white marbled surface with a small metal sieve filled with powdered sugar nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh mint sprigs, a light dusting of icing sugar, or even a drizzle of passionfruit pulp add a burst of aromatic freshness and brighten up your Mini Pavlovas with Fresh Fruit and Cream Recipe. These little details take the dessert from pretty to downright irresistible.

Side Dishes

While pavlovas make a fantastic finale on their own, consider serving with light accompaniments like a crisp glass of sparkling wine or chilled herbal iced tea to complement the sweetness and fresh fruit flavors. A small bowl of fresh berries or a simple sorbet can also enhance the experience without competing for attention.

Creative Ways to Present

Try piping your meringue into heart shapes or stars for special occasions, or build a layered mini pavlova trifle in clear glasses by alternating cream and fruit. Another fun idea is to use seasonal fruits to reinvent the classic pairing, personalizing your Mini Pavlovas with Fresh Fruit and Cream Recipe to match the time of year.

Make Ahead and Storage

Storing Leftovers

Keep any leftover pavlovas in an airtight container in a cool, dry place away from moisture to maintain their crisp edges. Avoid refrigeration because humidity can soften the meringue. Store whipped cream separately in the fridge, then assemble just before serving for maximum freshness.

Freezing

Mini Pavlovas freeze well if wrapped tightly and placed in an airtight container. Freeze them before adding cream and fruit, and thaw at room temperature when ready to serve. Keep in mind that they may lose some crispness after freezing but will still taste delicious.

Reheating

Since pavlovas are best enjoyed crisp, avoid reheating. If they’ve softened, a very brief blast in a low oven (around 90°C / 194°F) for 5–10 minutes can help restore some crunch, but proceed carefully to avoid melting the cream or fruit toppings.

FAQs

Can I use regular granulated sugar instead of caster sugar?

While you can use granulated sugar, caster sugar is finer and dissolves more easily in the egg whites. Using it helps ensure a smooth, glossy meringue without graininess, which makes a noticeable difference in texture.

Why do I need to add vinegar and cornflour to the meringue?

The vinegar adds acidity which strengthens the egg proteins, stabilizing the meringue. The cornflour helps keep the inside soft and marshmallow-like, creating that signature Pavlova crumb that contrasts beautifully with the crisp exterior.

Can I prepare the fruit topping ahead of time?

Yes, you can wash, peel, and cut the fruit a few hours ahead and store it in the fridge. Just be sure to toss fruits like kiwi or mango with a little lemon juice to prevent browning, and add the fruit to the pavlovas right before serving to keep everything fresh and vibrant.

What do I do if my meringue cracks after baking?

Cracks are normal and often inevitable because meringue dries as it cools. They don’t affect the taste at all and sometimes add rustic charm. Just handle gently when assembling, and the cream and fruit will beautifully cover any imperfections.

Is it possible to make these pavlovas vegan?

Traditional Pavlovas require egg whites for that airy structure, so making an exact vegan version is tricky. However, aquafaba (chickpea brine) can be whipped similarly to egg whites and used as an egg substitute in meringues, offering a vegan alternative worth experimenting with.

Final Thoughts

If you want to wow your friends and family with a dessert that is as stunning as it is delicious, this Mini Pavlovas with Fresh Fruit and Cream Recipe is your go-to. Its vibrant colors, delightful textures, and perfectly balanced flavors bring a fresh, elegant touch to any occasion. Give it a try—you might just find your new favorite way to enjoy a sweet treat that feels special but is truly easy to make.