These Mini Pavlova Nests are light and crispy and perfect for filling with cream and berries. They make the perfect individual sized portion so no more fighting over who gets the biggest piece!
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To me, pavlova is a perfect dessert. These easy meringue nests have a crispy base with a sticky marshmallowy centre and are topped with piles of whipped cream and fresh fruit can’t be beat. Even better, is serving mini pavlova nests to each of your guests to savour at the end of a dinner party.
The name for this dessert comes from an Australian ballerina named Anna Pavlova. The cloud-like dessert was made in her honour and was meant to represent her billowing tulle tutu. This is such a lovely origin story and makes the sweet that much more enjoyable.
I have adapted this mini pavlova nests recipe from the ‘Queen of Desserts’ Mary Berry’s recipe for pavlova. This recipe comes from Mary’s book Simple Cakes (BBC Books, 2014). Mary’s recipe is for one large pavlova to be divided up into single portions (or just one big portion if you’re greedy, like me!). I was going for the elegant look of individual portions so have given the directions here on how to create mini versions.
These mini meringue nests require only a few ingredients and a few moments with an electric mixer to prepare. They do take a while to bake in a low oven, because what you’re really doing is drying out the meringue. As a result, some planning ahead is required when making them, but they are so worth the wait!
Head over to my Books page to read my recommendation of Mary Berry’s Simple Cakes.
Looking for more individual dessert ideas? Try my Mini White Chocolate Cheesecakes or my recipe for Nutella Tarts.
Here’s what you’ll need
- Egg whites: It’s important not to have any egg yolk in your whites or else they may not get as voluminous as you need.
- Granulated Sugar: The sugar whips together with the egg whites to create the marsmallowy texture.
- Cornstarch: Helps the meringue to stay crispy on the outside, yet soft on the inside.
- White vinegar: Along with the cornstarch, vinegar helps to stabilize the meringue so it doesn’t collapse when baked.
- Vanilla extract: Adds flavour to the meringue.
Filling
- Whipping cream: Make sure the cream is cold before you start whipping. You can also put your bowl and beaters into the fridge to cool down before beating.
- Powdered sugar: I use powdered sugar to sweeten the cream and also to dust over the finished pavlova. If you only have granulated sugar for the cream, that’s ok, it will work just the same.
- Berries: I chose raspberries and pomegranate, but you can get as creative as you like here. How about strawberry and kiwi? Or blueberry? Make it your own!
So, how do you make pavlova nests?
- Whip egg whites with an electric mixer until they are stiff and pillowy. This usually takes a few minutes.
- Slowly add in the sugar and continue whipping. Look for the meringue to be white, thick and glossy.
- Finally, sprinkle in the cornstarch/cornflour, vinegar, vanilla and salt and gently fold to combine everything together. Don’t be too heavy handed here as you don’t want to knock out all of the air.
- Bake on parchment lined baking sheets in a moderate oven for 30 minutes. Then turn the oven off and let the mini meringue nests continue to bake.
- While the pavlova is cooling on a wire rack, whip your cream with a couple tablespoons of sugar. Once they’re completely cool, fill with the cream and top with berries.
Recipe Tip
For the best flavour, let the pavlovas rest in the fridge for one hour before serving.
Frequently Asked Questions
It might seem strange to add vinegar to a dessert, but what we’re doing here is introducing an acid to help strengthen the egg whites and encourage them to keep their volume. You can use vinegar, lemon juice or cream of tartar. Cornstarch also helps to stabilize the eggs.
Egg yolks can be kept in the fridge for a day or two. Just make sure to cover them with a little bit of water so they don’t dry out.
Yolks can be used to make custard, crème brulee, hollandaise sauce, glazes for pastry and much more…
Yes! As the mini pavlova nests cool, cracks may appear. These cracks are all part of a pavlova’s charm. You’ll be decorating the shells with cream and berries as well, so anything you don’t want shown can be easily camouflaged!
Weeping is when a small pool of liquid leaks out of the meringue as it sits in the fridge. This is completely normal and you can still eat the pavlova. Make sure you add the sugar to the egg whites a tablespoon at a time to ensure the sugar doesn’t overheat and melt. This will help prevent the chance of weeping,
Fillings for Pavlova Nests
I love to use raspberries and pomegranate for their ruby red colour, but you can substitute your favourite fruit! Here are some suggestions below:
- Strawberries and kiwi fruit
- Cherries and chocolate shavings
- Peaches and caramel sauce
- Pineapple and coconut
- Blueberries and blackberries
- Mango and passionfruit
Storage
The shells can be stored successfully in an airtight container away from light or heat for a week or so.
Pop your pavlovas in the fridge once you have filled them with the cream and fruit an hour before serving. This fridge time will give the flavours and texture a chance to really develop, and it is best to eat them on the day they are made.
You can store filled pavlova shells in the fridge overnight, but note that you run the risk of some weeping. Filled pavlovas will keep for a day or so in the fridge.
I hope you enjoy making these mini pavlova nests as much as I do!
If you make this recipe, I’d love to see it! Share it on Instagram: #bakersbookshelf
Mini Pavlovas Nests Recipe with Raspberries and Pomegranate
Ingredients
- 4 large egg whites
- Pinch salt
- 1 cup granulated sugar
- 2 teaspoon cornstarch
- ½ teaspoon vanilla extract
- 2 teaspoon white vinegar
- 400 ml whipping cream
- 2 tablespoon sugar, granulated or icing
- 1 cup raspberries
- ½ cup pomegranate
- icing sugar for dusting
Instructions
- Line two baking sheets with parchment paper. Outline 9 circles on the paper. I use a wide mouth wine glass for this purpose, but you can use anything round that you have on hand.
- Preheat your oven to 325F (160C).
- Put your egg whites into a large clean bowl. Whip the egg whites with an electric mixer on high until they are stiff and pillowy, but not dry. This will take a few minutes.
- Next, add your sugar one tablespoonful at a time. Continue to whip on high speed until all of the sugar is incorporated. Your meringue should be white, thick and glossy.
- Finally, sprinkle in the cornstarch, vinegar, vanilla, and salt and gently fold to combine.
- Dollop the meringue onto the circles you’ve made on the parchment paper. I like to use an offset spatula to shape the meringue and make a dent in the middle to hold the cream and fruit later on.
- As soon as you put the pavlovas in the oven, turn the oven down to 300F (150C). Bake for 30 minutes. After 30 minutes, turn off the oven and leave the pavlovas inside to continue to bake for another 30 minutes or so. Remove the pavlovas and leave to cool completely on a wire rack.
- Once you’re ready to fill the pavlovas, whip the cold cream with 2 tablespoon of sugar until it holds soft peaks.
- Decorate the top of each mini pavlova with large spoonfuls of whipped cream, raspberries and pomegranate. Using a sieve, sprinkle over a dusting of icing sugar to finish.
- For the best flavour, let the pavlovas rest in the fridge for one hour before serving.
Notes
Nilakshi says
I never thought it would be that easy to prepare when I first saw the picture. Looks so yummy and delicious. I will try it some time soon. Thank you so much.
Julianne Simpson says
Thank you, Nilakshi! I hope you like it 🙂
Sandra Ans says
I need to say, that you are having a wonderful blog and I like how you are answering questions and explaining small, but important things! And pavlova is a super dessert! I was making it together with my mum in childhood. Easy and tasty.
Julianne Simpson says
Thank you, Sandra! It’s awesome how baking together can create such lovely memories 🙂
Karen says
You’re pictures are making me salivate!
Can’t wait to try this!!
Julianne Simpson says
Thanks, Karen! I’ve got some more favourites lined up. Stay tuned!
Meg says
Hi,
Can’t find in your directions when to apply cornstarch, vinegar, salt or vanilla.
Julianne Simpson says
Hiya! I’ve fixed the directions now. You can add the cornstarch, vinegar, salt and vanilla after you have combined the sugar into the whipped egg whites. Sprinkle everything over the meringue mixture and gently fold to combine. I hope the recipe works for you now 🙂
Thank you!
Kelly says
Making these now! How long do you suggest leaving the pan in the oven before removing once it’s turned off?
Julianne Simpson says
Hiya! I would leave them in for at least 30 minutes, but sometimes I get distracted and they’re in the cool oven for longer 🙂 When the pavlovas cool, they may crack, but don’t worry! It’s all part of their charm! I hope you like the recipe!
Michelle says
These turned out perfectly!