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.

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.