Mini Berry Pavlovas – a Perfect Summer Pudding

Falling in love with Mini Berry Pavlovas

I make pavlova quite often, usually on a big scale, like this heart-shaped pavlova for Valentine’s Day or a towering tiered pavlova at Christmas. Today, though, I fancied something daintier, so I baked individual nests for our pudding tonight and I am utterly smitten. These adorable Mini Berry Pavlovas are light, crisp and sweet, with cool cream and a scattering of summer berries providing just the right balance. they look beautiful and taste even better, so it is no wonder this Mini Berry Pavlova recipe has stolen my heart.

Plan ahead for Pavlova perfection

Pavlova is surprisingly straightforward, it simply demands a bit of patience. I like to whip up the meringue in the evening, bake the shells then leave them to cool in the switched-off oven overnight. Decorating the next day is simple. Treat the timetable as part of the pleasure, anticipation makes that first bite of Mini Berry Pavlovas all the sweeter.

Ingredients

For a batch of 12 mini nests I use 225g of egg whites, the equivalent of seven to eight large eggs. I have experimented with both fresh whites and botteld variety. Both work well, but fresh egg whites tend to whip up to stiff peaks quicker and more easily. If you’re using bottled egg whites for convenience, I recommend warming them gently with sugar over a double boiler. You don’t need to heat it up to 160°F like for Swiss meringue buttercream, just lukewarm is enough. This makes it easier to whipe the mixture to stiff peaks and helps the sugar dissolve fully.

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Once warmed, I transfer the mixture to the bowl of my stand mixer fitted with the whisk attachment and whip until glossy, stiff peaks form. If you choose to skip the warming step, be sure to add the sugar gradually, one tablespoon at a time, to ensure it dissolves properly. Add cornflour, a splash of white vinegar and a dash of vanilla extract and whisk for further 30 seconds. That’s the meringue done.

Shaping the mini nests

Transfer the mixture to a piping bag fitted with a star nozzle and pipe pretty little nests on a parchment-lined tray. I like to dot a few teeny stars to use as extra decoration later.

Baking low and slow

Pre-heat the oven to 160°, slide in the tray, then immediately drop the temperature to 100°C. Bake for around 1 hour and 45 minutes, until the shells feel dry on the surface and lift from the paper with only a faint takiness. Turn off the oven, close the door and let them cool completely in the oven for a few hours or overnight is ideal. This slow cool stops cracks and keeps the centres marshmallow-soft.

The creamy crown and berry burst

Whip cold double cream with a couple of spoonful of icing sugar and a trickle of vanilla. It thickens in no time, so watch closely and top the moment it holds a peak, over-whipped cream splits and cannot be rescued. Pipe a generous swirl into each pavlova nest and top it off with a medley of strawberries, raspberries, blackberries or whatever summer berries you have to hand.

Serving suggestions

Final thoughts

By adapting my classic Valentine’s Day Pavlova into a petite portions, I have found a new favourite dessert. The recipe is effortless, the presentation delightful and the flavour unforgettable. Make these Mini Berry Pavlovas once and they will surely become a staple in your repertoire.

Print Recipe

Delicious

Mini Berry Pavlovas – a Perfect Summer Pudding

Author: Thao @ summerandspice Cooking Method: Baking Cuisine: Non-Vietnamese Courses: Pudding, Snack Recipe Keys: Dessert Kids

Difficulty: Beginner Prep Time 20 mins Cook Time 105 mins Total Time 2 hrs 5 mins

Cooking Temp: 100  C Servings: 12 Estimated Cost: £ 7

Description

These Mini Berry Pavlovas are a delightful twist on the classic pavlova – light and crisp on the outside, soft and marshmallowy in the centre, topped with clouds of whipped cream and a scattering of fresh summer berries. They’re easy to make, beautiful to serve, and perfect for summer entertaining or a special family treat. Make them ahead and assemble just before serving for an effortless yet impressive dessert.

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

For the meringue

• 225 g egg whites (from 7-8 large eggs or bottled)
• 220 g caster sugar (adjust 30g more or less to your taste)
• 2 ¹⁄₂ teaspoons cornflour
• 1 ¹⁄₄ teaspoons white wine vinegar
• 1 teaspoon vanilla extract

For the topping

• 500 ml double cream
• 2 tablespoons icing sugar
• 1 teaspoon vanilla extract
• Mixed summer berries (strawberries, raspberries, blueberries, blackberries...)

Instructions

1. Preheat and prepare

   • Preheat oven to 160°C (with fan). Line a large baking tray with baking paper. 
   Mark as complete

1. Warm egg whites (if using bottled)

   • If using bottled egg whites, place them with the sugar over a double boiler and gently warm, stirring constantly, until just lukewarm. 
   • This helps the sugar dissolve and improves whipping. 
   • Skip this step if using fresh egg whites. 
   Mark as complete

1. Whipe the meringue

   • Transfer the egg white and sugar mixture into the bowl of a stand mixer fitted with the whisk attachment. 
   • Whisk on high speed until stiff, glossy peaks form.
   • This may take 5-7 minutes. 
   Mark as complete

1. Add stabilisers

   • Add cornflour, vinegar and vanilla extract. 
   • Whip for another 30 secons to incorporate. 
   Mark as complete

1. Shape the pavlovas

   • Transfer the meringue into a piping bag fitted with a star nozzle. 
   • Pipe small nest shapes onto the prepared trays. 
   • Optionally, pipe a few minit meringue stars for decoration.
   Mark as complete

1. Bake

   • Place the tray in the oven and immediately reduce the temperature to 100°C. 
   • Bake for around 1 hour 45 minutes until the surfaces are dry and can lift off the paper. 
   • Turn off the oven and leave the pavlovas inside the cool for a few hours or best overnight. 
   Mark as complete

1. Whip the cream

   • When ready to serve, whip double cream with icing sugar and vanilla extract until stiff peaks form. 
   • Be careful not to overwhip. 
   Mark as complete

1. Assemble

   • Pipe or spoon whipped cream into the pavlova nests. 
   • Top with fresh berries.
   • Serve immediately or chill briefly in an airtight container before serving. 
   • Optional: serve with a o of pistachio or vanilla ice cream for extra indulgence. 
   Mark as complete

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 232.54kcal

% Daily Value *

Total Fat 15.2g24%

Saturated Fat 9.65g49%

Trans Fat 0.52g

Cholesterol 47.44mg16%

Sodium 42.76mg2%

Potassium 73.18mg3%

Total Carbohydrate 21.46g8%

Dietary Fiber 0.03g1%

Sugars 21.04g

Protein 3.27g7%

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Vitamin A 172.61 mcg

Vitamin C 0.25 mg

Calcium 30.01 mg

Iron 0.11 mg

Vitamin D 0.67 mcg

Vitamin E 0.38 mg

Vitamin K 1.34 mcg

Thiamin 0.01 mg

Riboflavin 0.16 mg

Niacin 0.09 mg

Vitamin B6 0.01 mg

Folate 2.57 mcg

Vitamin B12 0.08 mcg

Phosphorus 28.37 mg

Magnesium 5.55 mg

Zinc 0.11 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Mini Berry Pavlovas, pavlova recipe, summer dessert, meringue nests, individual pavlovas, berry pavlova, pavlova with cream, pavlova with fresh fruit, pavlova with ice cream, easy pavlova recipe, mini pavlova with berries, make-ahead dessert

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