Mini Pavlovas Strawberries Cream (Print View)

Crisp meringue nests topped with whipped cream and fresh strawberries for a light, elegant dessert.

# Ingredient List:

→ Meringue

01 - 4 large egg whites, at room temperature
02 - 1 cup superfine sugar
03 - 1 teaspoon cornstarch
04 - 1 teaspoon white vinegar
05 - 1 teaspoon vanilla extract

→ Topping

06 - 1 cup heavy whipping cream, cold
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract

→ Strawberries

09 - 1.5 cups fresh strawberries, hulled and sliced
10 - 1 tablespoon granulated sugar
11 - 1 teaspoon lemon juice

# Directions:

01 - Preheat oven to 250°F. Line a baking sheet with parchment paper.
02 - In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until soft peaks form.
03 - Gradually add superfine sugar, 1 tablespoon at a time, beating continuously until stiff, glossy peaks form and all sugar is completely dissolved.
04 - Gently fold in cornstarch, white vinegar, and vanilla extract using a spatula with minimal strokes to maintain volume.
05 - Spoon or pipe the meringue mixture into 6 small nests on the prepared baking sheet, creating a shallow indentation in the center of each nest.
06 - Bake for 1 hour until crisp and pale. Turn off oven and leave meringues inside with door slightly ajar to cool completely.
07 - While meringues cool, toss sliced strawberries with granulated sugar and lemon juice in a bowl. Let rest for 15 minutes.
08 - Whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
09 - Place each cooled meringue nest on a serving plate. Fill the center with whipped cream and top with macerated strawberries.
10 - Serve immediately for optimal meringue texture and cream consistency.

# Expert Tips:

01 -
  • The meringue can be made hours ahead, so you're really just whipping cream and assembling when guests arrive.
  • That contrast between crispy shell and soft, pillowy center is genuinely addictive and impossible to replicate any other way.
02 -
  • Humidity is pavlova's secret enemy because moisture in the air softens that precious crispy shell, so avoid making these on rainy or very humid days if possible.
  • Assembling at the last minute sounds fussy but is worth it because once the cream touches the meringue, moisture starts its slow work of softening the texture you worked to achieve.
03 -
  • If your meringue won't form stiff peaks no matter how long you beat it, odds are your bowl had even a tiny trace of egg yolk or grease in it, so start fresh with a spotless bowl.
  • For a showstopping variation, drizzle the finished pavlovas with passion fruit pulp or a quick berry coulis that pools around the nests like edible art.
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