Mini pavlova with strawberries, raspberries, and blueberries topped with cream and edible flowers on a white plate under soft natural light

It was the kind of afternoon that seems almost unreal—sunlight slipping lazily through linen curtains, the scent of freshly sliced strawberries mingling with a soft vanilla breeze, and the gentle clink of spoons against fine porcelain. On the table sat a tiered tray of mini pavlova, each one a delicate crown of crisp meringue, cool cream, and glistening berries.

These weren’t just sweets—they were edible moments. A celebration of summer's boldest flavors in their most elegant form. I had prepared them for my sister’s garden brunch, a menu of simplicity and intention. When I saw our guests pause after the first bite—eyes closing, lips curling into quiet smiles—I knew I had created something more than dessert.

This mini pavlova recipe is for those days. For the late afternoons when light lingers and every bite deserves to feel like a season. It’s easy to make, deeply rewarding, and designed to be as stunning as it is satisfying.


Ingredients You Will Need

Each component is thoughtfully selected to elevate both flavor and presentation. Use the freshest fruit available—your pavlova will only be as good as the berries you crown it with.

🍳 For the Meringue Base

  • 4 large egg whites (room temperature)
  • 1 cup superfine sugar
  • 1 tsp cornstarch
  • 1 tsp white vinegar
  • ½ tsp pure vanilla extract


🍓 For the Topping

  • 1 cup heavy whipping cream (chilled)
  • 2 tbsp powdered sugar
  • 1 tsp vanilla bean paste


🍇 For the Garnish

  • ½ cup fresh strawberries, halved
  • ½ cup fresh raspberries
  • ¼ cup blueberries
  • 1 tbsp finely chopped mint
  • Edible flowers (optional, but highly recommended)

🥚 Step 1: Crafting the Meringue Shells

Ingredients Used:

✔ Egg whites, superfine sugar, cornstarch, white vinegar, vanilla extract

Method:

1️⃣ Whip the Base

In a clean, dry mixing bowl, begin beating the egg whites on medium speed until soft peaks form. Slowly add the superfine sugar, one tablespoon at a time, until the mixture is glossy and stiff.

2️⃣ Stabilize for Structure

Gently fold in the cornstarch, vinegar, and vanilla extract. This creates a crisp exterior and soft, marshmallow-like center—the hallmark of a perfect mini pavlova.

3️⃣ Shape & Bake

Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper. Using a spoon, shape small circular nests, about 3 inches wide. Bake for 60–70 minutes, then turn off the oven and let them cool completely inside to prevent cracking.

💡 Chef’s Insight: Humidity is the enemy of meringue. Choose a dry day for best results.


🍦 Step 2: Whipping the Cream Topping

Ingredients Used:

✔ Heavy whipping cream, powdered sugar, vanilla bean paste

Method:

1️⃣ In a chilled bowl, beat the heavy cream until soft peaks form.

2️⃣ Add the powdered sugar and vanilla bean paste, then whip to medium-stiff peaks. Do not overmix.

3️⃣ Transfer the cream into a piping bag for elegant topping or dollop with a spoon for a more rustic look.

💡 Pro Tip: Chill both your bowl and beaters in the freezer for 10 minutes before whipping—this creates superior volume.


🍓 Step 3: Assembling the Berries Pavlova

Ingredients Used:

✔ Strawberries, raspberries, blueberries, mint, edible flowers

Method:

1️⃣ Once the meringues are fully cooled, pipe or spoon whipped cream into the center of each.

2️⃣ Arrange the strawberries, raspberries, and blueberries on top—create contrast with color and size for a balanced plate.

3️⃣ Sprinkle with chopped mint and, if desired, top with edible flowers for a floral, fine-dining flourish.

💡 Chef’s Insight: This is where your creativity shines. Consider layering textures or using micro herbs to bring out the colors of summer.


Plating for Impact

Choose a matte white or blush pink plate to contrast the vivid berries. Arrange three mini stacks per plate, slightly staggered for dynamic visual flow. Drizzle a light berry coulis around the pavlovas for movement. Add a single mint leaf on each for clean, fresh contrast.

This presentation turns the dish into more than dessert—it becomes a tablescape centerpiece.


Frequently Asked Questions

Can I make mini pavlova ahead of time?

Yes. The mini pavlova shells can be stored in an airtight container at room temperature for up to two days. Assemble with cream and fruit just before serving.

What’s the difference between mini pavlova and full-size?

Portion and precision. Mini pavlova offers controlled portions, faster baking, and elegant plating flexibility.

Can I customize the toppings?

Absolutely. While this recipe leans into berries pavlova styling, stone fruits, passionfruit pulp, or citrus zest all work beautifully.


Final Thoughts

Desserts don’t need to be elaborate to feel indulgent. With a crisp shell, soft heart, and seasonal topping, mini pavlova captures the essence of summer in every bite. It’s one of those rare recipes that feels equally at home at a baby shower, garden brunch, or weekend dinner.

So whether you’re preparing a platter for friends or treating yourself to a moment of beauty on a quiet afternoon, this recipe is your invitation to savor the art of sweet simplicity.

Share your creations and plating with #BeyondEveryBite—I can’t wait to see how you make it your own. ✨