Mini Pavlova Recipe

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This mini pavlova recipe repackages all the beauty and deliciousness of a classic pavlova into bite sized treats. Light and refreshing, these are the ideal desserts for summer parties.

Not dissimilar to an Eton mess, a pavlova involves many parts, including meringue, cream, fruit and sauce. But don't worry! All the various parts of this mini pavlova recipe can be made in advance, so you'll only have to assemble the dessert before serving.

The many flavours and textures brought together by this dessert - crispy meringue, velvety cream and sweet and tart fruit - makes it an absolute delight to eat.

If you're having a big party, then a large centrepiece pavlova that makes a statement is surely the way to go. But for intimate gatherings, this mini pavlova recipe is my favourite approach. This way, your guests each have their own entire pavlova to admire and enjoy!

You can use any combination of your favourite fruits and sauce for a pavlova, but as it's such a popular summer dessert, I love to use seasonal summer fruits. And instead of whipped cream, for this mini pavlova recipe, I have used my favourite whipped mascarpone cream - the tanginess of the mascarpone gives this dessert an extra dimension.

For the meringue, I have used my favourite Italian meringue recipe. It has a gorgeous texture, is easy to work with and tastes great. And the beauty of this mini pavlova recipe is that you can make lots of mini meringue nests, store them in an airtight container for up to two weeks, and assemble your personal pavlova snack whenever you fancy it!

This mini pavlova recipe can be assembled ahead of time and stored in the fridge for a few hours before serving. The longer it stays assembled before being eaten, however, the softer the meringue will become. Let it warm up at room temperature for 10 minutes or so before serving.

Other meringue recipes you might like:

• Meringue Kisses
• Peppermint Meringue Kisses

Here's what you'll need to make this mini pavlova recipe:
(Click here to jump straight to the recipe)

For the meringue nests
1 egg white (from a large egg, ~40g), room temperature
80g caster sugar
16ml water
1/4 tsp vanilla extract
1/8 tsp salt

For the whipped mascarpone cream
250g mascarpone
20ml milk
20g icing sugar, sifted
1 tsp vanilla extract

For the strawberry sauce (optional)
200g fresh strawberries, with green tops removed
10g caster sugar, to taste

For the rest of the pavlova
Pulp from 1 passion fruit or strawberry sauce (above)
Berry selection (e.g. strawberries, raspberries, cherries, red currants)
A few sprigs of fresh mint, to garnish

And here's what you'll need to do:

1.  Start by making the meringue nests.

• Separate the egg, and place the white into a clean mixing bowl. Save the yolk for another recipe. Leave the egg white for about an hour to warm to room temperature.
• Before mixing the meringue, preheat the oven to 120C (250F) / 100C Fan, and line a baking sheet with parchment paper. If you like, you can trace circles on the reverse side of the parchment, so you know how big to make the meringue nests.
• Put the sugar and water in a small saucepan, and swirl together to wet the sugar.

• Whisk the egg white on low speed using an electric mixer until it becomes foamy, doubles in volume and forms soft peaks.
• Simultaneously, cook the sugar and water together into a syrup until it boils clear. If you have a food thermometer, the sugar syrup should reach about 121C (250F) when it is done. You can turn off the heat when it is near temperature. Be VERY CAREFUL - boiling sugar is extremely hot!

• With the whisk still on at low speed, and slowly pour the sugar syrup in a thin stream into the egg white, keeping it near the edge of the bowl away from the mixing attachment so it doesn't splatter. Add a little at a time until all the sugar has been incorporated.
• When all the sugar syrup has been added, turn the mixer up to medium, and continue whisking until the mixture cools to room temperature. Whisk in the salt and vanilla extract. The meringue is ready when it becomes thick and glossy and forms stiff peaks.

• Stick each corner of the parchment to the baking sheet with a little bit of meringue - this will stop if from lifting when you're forming the nests.
• Using a teaspoon or spatula, drop the meringue into nest shapes, inside the circles on the parchment, if you traced them. The sides should be a bit higher than the centre.
• Or, pipe the meringue nests using your favourite piping tip.

• Bake in the preheated oven for 60 minutes. Then turn off the heat, and wedge the oven door open with a wooden spoon. Leave the meringue in the oven to cool for another hour or until the oven is cold.

2.  Next, make the strawberry sauce, if using.

• When the meringue is done baking, rinse the strawberries and remove the green tops.
• Blend the strawberries into a liquid using either a stand blender or handheld immersion blender.

• Transfer the liquid to a small saucepan, and add the sugar (adjust to taste, if your strawberries don't have much flavour, you may need to use more sugar).
• Simmer gently over medium heat, stirring occasionally, until the sugar is dissolved and the liquid slightly thickened. Set it aside to cool, bearing in mind that it will thicken further when it cools, and you want the sauce to keep a nice and smooth liquid consistency for drizzling.

3.  Then, make the whipped mascarpone cream.

• Whilst the strawberry sauce is cooling, put the mascarpone into a medium mixing bowl.
• Add the milk, and whisk briefly with a balloon whisk to loosen.
• Sift the icing sugar into the bowl, and whisk together to combine.

• Add the vanilla extract, and whisk again.
• Scrape down the sides of the bowl using a soft spatula.
• Store the cream, covered, in the fridge until ready to use. Remove from fridge 5-10 minutes before using, whipping it quickly to refresh.

4.  Finally, assemble the mini pavlovas.

• When the meringue has cooled, rinse the berries. Slice the strawberries, and cut the cherries in half, removing the stones.
• Place a meringue nest on a plate, and layer with some whipped mascarpone.

• Drizzle with some strawberry sauce or passion fruit pulp.
• Pile a mixture of berries on top, garnish with a sprig of mint, and serve.

Mini Pavlova Recipe

By Wendy | Serves 4

This gorgeous mini pavlova recipe is the perfect individual sized summer dessert that is bursting with texture and fruity flavour!

Prep Time: 1 hour 40 minutes, plus cooling time for the meringue
Assembly time: 10 minutes
Serves: 4
Course: Dessert, Snack
Cuisine: Australia / New Zealand
Tags: Summer Dessert, Meringue

Ingredients

For the meringue nests
1 egg white (from a large egg, ~40g), room temperature
80g caster sugar
16ml water
1/4 tsp vanilla extract
1/8 tsp salt

For the whipped mascarpone cream
250g mascarpone
20ml milk
20g icing sugar, sifted
1 tsp vanilla extract

For the strawberry sauce (optional)
200g fresh strawberries, with green tops removed
10g caster sugar, to taste

For the rest of the pavlova
Pulp from 1 passion fruit or strawberry sauce (above)
Berry selection (e.g. strawberries, raspberries, cherries, red currants)
A few sprigs of fresh mint, to garnish

Method

Start by making the meringue nests.

1. Separate the egg, and place the white into a clean mixing bowl. Save the yolk for another recipe. Leave the egg white for about an hour to warm to room temperature.
2. Before mixing the meringue, preheat the oven to 120C (250F) / 100C Fan, and line a baking sheet with parchment paper. If you like, you can trace circles on the reverse side of the parchment, so you know how big to make the meringue nests.
3. Put the sugar and water in a small saucepan, and swirl together to wet the sugar.
4. Whisk the egg white on low speed using an electric mixer until it becomes foamy, doubles in volume and forms soft peaks.
5. Simultaneously, cook the sugar and water together into a syrup until it boils clear. If you have a food thermometer, the sugar syrup should reach about 121C (250F) when it is done. You can turn off the heat when it is near temperature. Be VERY CAREFUL - boiling sugar is extremely hot!
6. With the whisk still on at low speed, and slowly pour the sugar syrup in a thin stream into the egg white, keeping it near the edge of the bowl away from the mixing attachment so it doesn't splatter. Add a little at a time until all the sugar has been incorporated.
7. When all the sugar syrup has been added, turn the mixer up to medium, and continue whisking until the mixture cools to room temperature. Whisk in the salt and vanilla extract. The meringue is ready when it becomes thick and glossy and forms stiff peaks.
8. Stick each corner of the parchment to the baking sheet with a little bit of meringue - this will stop if from lifting when you're forming the nests.
9. Using a teaspoon or spatula, drop the meringue into nest shapes, inside the circles on the parchment, if you traced them. The sides should be a bit higher than the centre.
10. Or, pipe the meringue nests using your favourite piping tip.
11. Bake in the preheated oven for 60 minutes. Then turn off the heat, and wedge the oven door open with a wooden spoon. Leave the meringue in the oven to cool for another hour or until the oven is cold.

Next, make the strawberry sauce, if using.

12. When the meringue is done baking, rinse the strawberries and remove the green tops.
13. Blend the strawberries into a liquid using either a stand blender or handheld immersion blender.
14. Transfer the liquid to a small saucepan, and add the sugar (adjust to taste, if your strawberries don't have much flavour, you may need to use more sugar).
15. Simmer gently over medium heat, stirring occasionally, until the sugar is dissolved and the liquid slightly thickened. Set it aside to cool, bearing in mind that it will thicken further when it cools, and you want the sauce to keep a nice and smooth liquid consistency for drizzling.

Next, make the whipped mascarpone cream.

16. Whilst the strawberry sauce is cooling, put the mascarpone into a medium mixing bowl.
17. Add the milk, and whisk briefly with a balloon whisk to loosen.
18. Sift the icing sugar into the bowl, and whisk together to combine.
19. Add the vanilla extract, and whisk again.
20. Scrape down the sides of the bowl using a soft spatula.
21. Store the cream, covered, in the fridge until ready to use. Remove from fridge 5-10 minutes before using, whipping it quickly to refresh.

Finally, assemble the mini pavlovas.

22. When the meringue has cooled, rinse the berries. Slice the strawberries, and cut the cherries in half, removing the stones.
23. Place a meringue nest on a plate, and layer with some whipped mascarpone.
24. Drizzle with some strawberry sauce or passion fruit pulp.
25. Pile a mixture of berries on top, garnish with a sprig of mint, and serve.

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