Effortlessly impressive and delicate, these raspberry mini pavlovas are easy to make and perfect for summer picnics! The surprising texture will keep you coming back for more!!
Why you’ll love this recipe:
Mini pavlovas are petite meringue-based desserts with a soft marshmallowy center and a crispy crust.
You’ll love these mini desserts for many reasons!
- Delicate & beautiful dessert perfect for any occasion.
- The combination of textures is absolutely enticing!
- And they’re surprisingly easy to make!!
Follow this step-by-step tutorial to make individual pavlovas with raspberry whipped cream! Or try my strawberry mini pavlovas!
Key Ingredient Notes:
For the mini pavlovas:
- Sugar – Sugar does way more than sweeten meringue! It dissolves into the protein film, which prevents the meringue from drying out. The more sugar in a meringue, the more stable it will be! I highly recommend super-fine sugar, if you can.
- Cornstarch – A small amount of cornstarch acts as insurance absorbing excess moisture so the meringue won’t weep, especially on a hot day.
- Egg whites – Properly whipped egg whites are the base of any stable meringue. When you whip egg whites, you force air into them creating tiny bubbles that form a thick and foamy mixture. The longer you whip the stiffer the mixture becomes!
- Cream of tartar – An acid like cream of tartar encourages the meringue to whip and prevents it from collapsing.
- Salt – A small amount of salt enhances sweetness.
- Vanilla extracts for a sweet, vanilla flavor.
- Vinegar – Vinegar ensures the middle is pillowy soft just like we want!
For the filling:
- Heavy cream – Heavy whipping cream is the base of a light and fluffy whipped cream. Whipping it traps air in the mixture to make it light and airy.
- Seedless raspberry sauce – Sauce or jam both work great. Just be sure it’s seedless, so it stays silky smooth!
How to make this recipe:
Individual pavlovas are easy to make. Let’s go through important notes together.
To make the pavlova base:
It’s important to start with squeaky clean tools for making the meringue. And be careful not to break the yolk when separating the egg whites and yolks. Any form of fat or yolk will prevent the egg whites from whipping into a fluffy meringue!
- Whip the egg whites until frothy and stir in cream of tartar and salt. Then carefully add sugar, one tablespoon at a time, while beating the egg whites over medium high speed. Increase the speed to high and continue to beat the egg whites until stiff peaks form. The peaks should stand up straight without drooping. The mixture should look smooth and shiny.
- Now add the vanilla extract and vinegar and gently fold the mixture with a large silicone spatula until well combined.
- Scoop the batter into 12 rounds (about 1/2 cup of mixture per cake) onto the lined baking sheets. Use a small spoon to make a shallow well on top of each meringue.
- Bake for 30 minutes, then turn the oven off. Open the oven door and let them cool in the oven for at least an hour. The meringues may collapse a little bit.
Use a squeaky clean mixing bowl! Any residual fat can prevent the egg whites from whipping properly.
For the whipped cream filling:
- Beat the heavy cream on medium speed until stiff peaks.
- Then add the raspberry sauce (or jelly) and sugar and continue to beat until well combined.
Chill the heavy cream before whipping. Warm cream won’t whip properly. For even better results, chill the bowl too!
Assemble mini pavlovas:
- Spread a heaping tablespoon or two of whipped cream onto each pavlova.
- Top with fresh raspberries and drizzle with raspberry sauce. Enjoy immediately!
It’s best to serve Pavlovas immediately after assembling. The longer they sit with the filling on top, the more likely they will lose their crispy texture.
Tips for Success:
- Make sure the egg whites are free from egg yolk! The tiniest bit of fat can prevent the whites from whipping properly. Separate the egg yolks one at a time, so you only have to throw out one egg if a little egg yolk breaks and falls into the white.
- Egg whites at room temperature whip much faster and easier. But it’s easier to separate the egg whites while they are still cold. I separate the eggs right out of the fridge, then let the egg whites sit on the counter for a bit.
- Electric mixer is required, because egg whites take a while to whip. Both start mixer and hand mixer works equally!
- Be sure to line your sheet pans with parchment paper, or silicone mat, so the baked meringues don’t stick!
- Feel free to pipe or scoop the meringue to form Pavlovas. I prefer to use a large cookie scoop for uniform Pavlovas.
- The mini Pavlovas do spread a little bit so be sure to give them space. I like to use two sheet pans for 12 mini pavlovas.
- Cool Pavlovas gently and slowly. Leave the pavlovas in the oven after cooking! This ensures the exterior will get crispy.
- The meringue base can be made a day in advance. Be sure to keep them in a dry airtight container.
- Raspberry whipped cream can be made a day ahead and stored in a sealed container in the back of the refrigerator.
- It’s best to assemble the dessert right before serving.
- Once the small Pavlovas are assembled, it’s best to enjoy them immediately. The moisture from the whipped cream will soften the meringue as it sits.
Typically mini pavlovas are served with homemade whipped cream and fresh berries or fruit. Use a fork to cut into the pavlova and enjoy!
Pavlova is a meringue-based cake. It has a soft center and crispy crust, while baked meringues are crisp all the way through.
Raspberry Mini Pavlova
For the base:
- 1 cup (200g) granulated sugar Note 1
- 2 tablespoons cornstarch
- 4 egg whites Note 2
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ teaspoon pure vanilla extract
- 1 teaspoon white distilled vinegar
For the filling:
- 1 cup (240ml) heavy whipping cream cold
- ¼ cup seedless raspberry sauce Note 3
- 2 tablespoons granulated sugar
- 1 cup fresh raspberries for topping
- ¼ cup seedless raspberry sauce
To make Pavlova base:
- Preheat the oven to 350°F (177°C). Line 2 baking sheets parchment paper, or silicone mats.
- In a small bowl, whisk together sugar and cornstarch. Set aside.
- In a large clean mixing bowl with a whisk attachment, or using handheld electric mixer, beat the egg whites until frothy.
- Stir in cream of tartar and salt and continue to beat on medium high speed.
- Add sugar/cornstarch mixture one tablespoon at a time, while mixer is running on medium high speed. Increase the speed to high and continue to beat the egg whites until hard peaks form. The mixture will look smooth and shiny.
- Add vanilla extract and vinegar and gently fold the mixture with a large silicone spatula.
- Divide the meringue into 12 rounds on the prepared baking sheets. (TIP: I use a large cookie scoop for this step. 2 scoops per Pavlova.) Make a shallow well on top of each meringue round.
- Reduce the oven temperature to 300°F (150°C) and bake the Pavlovas for 30 minutes.
- Turn the oven off and let it cool for at least an hour with oven door ajar. Store cooled mini Pavlovas in airtight container at room temperature, or in the cooled oven until ready to assemble.
To make the whipped cream:
- Beat the heavy cream on medium speed until stiff peaks form.
- Add raspberry sauce and sugar and continue to beat on medium speed until well combined. (TIP: Keep a close eye on it. Don’t over-whip the cream, or you will start making butter.)
- Right before serving, spread about 1.5 tablespoons of the whipped cream filling on each pavlova.
- Top with fresh raspberries and drizzle the raspberry sauce, if desired.
Tips & Notes:
– Pavlova base can be baked a day in advance. Store in a dry cool area in an airtight container, or cooled oven.
– If the Pavlovas lost its crispness, bake it for 10-15 minutes at 350F and cool them in the oven.
– Whipped cream filling can also be made a day in advance. Cover and refrigerate until ready to use.
– Once the small pavlovas are assembled, it’s best to enjoy them immediately. The moisture from the whipped cream will soften the meringue as it sits.