Description

Delicate meringue shells with marshmallow-soft centers, topped with whipped cream and fresh summer berries—an elegant and light dessert perfect for warm weather.

Ingredients

4 large egg whites, room temperature

1 cup superfine sugar

1 teaspoon cornstarch

1 teaspoon white vinegar

1/2 teaspoon pure vanilla extract

1 cup heavy whipping cream, chilled

2 tablespoons powdered sugar

1 teaspoon vanilla bean paste

1/2 cup fresh strawberries, halved

1/2 cup fresh raspberries

1/4 cup blueberries

1 tablespoon finely chopped mint

Edible flowers (optional)

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Instructions

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.
Gradually add superfine sugar, one tablespoon at a time, until stiff, glossy peaks form.
Gently fold in cornstarch, white vinegar, and vanilla extract.
Spoon mixture onto the parchment in 3-inch circular mounds with slight wells in the center.
Bake for 60–70 minutes, then turn off oven and let meringues cool completely inside the oven.
In a chilled bowl, whip heavy cream until soft peaks form.
Add powdered sugar and vanilla bean paste; whip until medium-stiff peaks form.
Transfer cream to a piping bag or spoon onto cooled meringue shells.
Fill each shell with whipped cream and top with berries.
Garnish with chopped mint and edible flowers if using. Serve immediately.

Notes

Use passion fruit, kiwi, or peaches for a tropical variation.
Swap vanilla bean paste with citrus zest for tangy whipped cream.
Add lemon curd or berry coulis under cream for extra flavor.
Try making a single large pavlova instead of minis.
Top with toasted coconut or pistachios for crunch.

Prep Time: 30 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: Australian

Nutrition

Serving Size: 1 mini pavlova
Calories: 180
Sugar: 23g
Sodium: 30mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg