Mini Berry Pavlovas

Sweet Berry PavlovasThis simple yet exceedingly delicious dessert is quite popular in Australia and New Zealand. Meringue shells used in this recipe are delicately prepared with care. Topping can be experimented with and can be enriched with local seasonal fruits. Strawberry sauce is also used to add that extra kick. You can even make these meringue shells in advance and can keep them in a refrigerator for a day or two. Instead of making mini-pavlovas, one can also make one large shell to ease the serving process. I prefer to refrigerate this dessert for half an hour after completing the serving plate with the topping. So, let's make this unique and irresistible dessert for our loved ones and close friends, right now.

Sweet Berry Pavlovas
Mini Berry Pavlovas

Delicious pavlovas

Do make this popular dessert made with egg white, sugar and fresh seasonal fruits which can be prepared in a few simple steps to satisfy the craving taste buds.

Preparation Time: 30 minutes
Cooking time: 45 minutes
Servings: 10 to 12 mini pavs

  • 5 large egg whites
  • 300 superfine castor sugar
  • 2-1/2 tsp cornstarch
  • 1 tsp vanilla extract
  • 1 tsp white wine vinegar
  • 400 ml heavy cream (whipped)
  • 100 ml strawberry sauce
  • 15 to 18 strawberries
  • 400 gm blackberries


  1. Preheat the oven to 130 °C. If your oven supports convection mode, you can reduce the temperature by 10 degrees.
  2. Start with whisking egg whites in a bowl until soft peaks start to form.
  3. Add about a teaspoon of sugar at a time and continue whisking until you get a bowl of shiny meringue.
  4. Add cornstarch, vanilla extract and vinegar and gently fold in layers to combine everything.
  5. Divide meringue into 10 to 12 equal parts.
  6. Spoon each part on the parchment-lined sheet. Shape it in the form of a flat disc. You may shape it as per your preferences.
  7. Bake for about 45 minutes.
  8. Take out from the oven and let it cool down.
  9. Take a serving plate and add a splash of strawberry sauce at the base.
  10. Carefully transfer all the baked mini pavs on the plate.
  11. Fill whipped cream in a paper cone and carefully cover the rims of the pavs in the form of a circle.
  12. Add half teaspoon of strawberry sauce on top in the center and finish the topping with fresh strawberries and blackberries.
  13. You can refrigerate it for about 15 to 30 minutes (optional) before serving.