Short Description

Delicate, crisp meringue shells with marshmallow-soft centers are topped with fluffy whipped cream and a vibrant medley of summer berries. These elegant mini pavlovas are the perfect warm-weather dessert—light, fruity, and visually stunning.

Why You’ll Love This Recipe

Light and airy dessert ideal for hot days
Perfect contrast of textures: crisp outside, creamy center, and juicy berries
Gorgeous presentation for parties, showers, and summer events
Easy to make ahead—just assemble before serving
Customizable with any fresh seasonal fruit or garnish

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Meringue Base:
• 4 large egg whites, room temperature
• 1 cup superfine sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar
• 1/2 teaspoon pure vanilla extract

Whipped Cream Topping:
• 1 cup heavy whipping cream, chilled
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla bean paste

Fresh Berry Garnish:
• 1/2 cup fresh strawberries, halved
• 1/2 cup fresh raspberries
• 1/4 cup blueberries
• 1 tablespoon finely chopped mint
• Edible flowers (optional, for decoration)

Directions

Make The Meringue Shells

Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
In a clean mixing bowl, beat egg whites on medium speed until soft peaks form.
Slowly add superfine sugar, one tablespoon at a time, until the mixture is glossy and forms stiff peaks.
Gently fold in cornstarch, white vinegar, and vanilla extract.
Spoon the mixture onto the parchment in 3-inch circular mounds, creating a slight well in the center.
Bake for 60–70 minutes. Turn off the oven and allow the meringues to cool completely inside to prevent cracking.

Whip The Cream

In a chilled bowl, whip heavy cream until soft peaks form.
Add powdered sugar and vanilla bean paste, then continue whipping until medium-stiff peaks form.
Transfer to a piping bag or spoon onto cooled meringue shells.

Assemble The Pavlovas

Fill each cooled meringue nest with whipped cream.
Top with strawberries, raspberries, and blueberries.
Garnish with chopped mint and edible flowers, if using.

Servings And Timing

Servings: 6 mini pavlovas
Preparation Time: 30 minutes
Baking Time: 60–70 minutes
Cooling Time: At least 1 hour
Total Time: About 2 hours 30 minutes

Variations

Use passion fruit pulp, kiwi, or peaches for a tropical twist
Swap vanilla bean for citrus zest in the whipped cream
Add lemon curd or berry coulis under the cream for extra flavor
Create a large pavlova to slice instead of minis
Garnish with toasted coconut or crushed pistachios

Storage/Reheating

Store unfilled meringue shells in an airtight container for up to 3 days
Store filled pavlovas in the fridge for up to 4 hours before serving
Do not freeze meringue—moisture will ruin the texture
No reheating needed; serve chilled or at room temperature

FAQs

Why Did My Meringue Crack?

Cracks can occur from sudden temperature changes. Let the meringue cool gradually in the oven with the door closed.

Can I Use Regular Sugar Instead Of Superfine?

Yes, but superfine sugar dissolves more easily, creating smoother, shinier meringue.

What If My Meringue Doesn’t Whip Up?

Ensure your bowl and beaters are clean and grease-free, and use room-temperature egg whites.

Can I Make These Ahead Of Time?

Yes, make the meringue shells 1–2 days ahead and store in an airtight container. Fill just before serving.

Do I Have To Use Edible Flowers?

No, they are optional but add a beautiful touch for presentation.

Why Is My Meringue Weeping Or Sticky?

High humidity or underbaking may cause weeping. Choose a dry day and bake thoroughly.

Can I Use Frozen Berries?

Fresh is best for presentation, but thawed and well-drained frozen berries can work in a pinch.

How Do I Make Superfine Sugar At Home?

Pulse regular granulated sugar in a food processor for a few seconds to create a finer texture.

Can I Pipe The Meringue Instead Of Spoon-Shaping?

Yes, use a piping bag with a round or star tip for more uniform, decorative shapes.

What Kind Of Vinegar Should I Use?

White vinegar is best; you can also use lemon juice as an alternative stabilizer.

Conclusion

These mini pavlovas with fresh summer berries are an exquisite blend of elegance and simplicity. The crisp, delicate shells, luscious whipped cream, and vibrant fruit create a dessert that’s as beautiful as it is delicious. Perfect for any warm-weather gathering, this recipe turns simple ingredients into a show-stopping treat.

Ezabella