Easy Mini Pavlovas

These mini pavlovas are just right for entertaining—they're also handy for portion control. Much as we love a big pavlova, giving each guest their own cream-and-fruit-topped dessert is much easier on the host than slicing a pavlova while everyone watches and waits for their serving. You can take these mini pavlovas a step further and set up a pavlova bar for your next party. Set out the individual meringue shells, whipped cream, and fresh seasonal fruit so guests can assemble their own pavlova with just as much cream and fruit as they want.

What Is a Pavlova?

A pavlova is a meringue dessert topped with whipped cream and fruit. The dessert is said to have be named after the famous Russian ballerina Anna Pavlova, but it didn’t originate in Russia. Rather, the dessert was created to honor Pavlova when she was dancing in Australia or New Zealand—it isn't clear which country can lay claim to it.

The best-known type of pavlova is a large meringue to slice and serve. These mini pavlovas are a cute variation. There are many variations with different fruit toppings to suit what is in season at different times of the year. 

What Is the Difference Between a Meringue and a Pavlova?

Pavlova is a type of baked meringue. The two are made with the same ingredients, but meringues are baked longer and are crisper, whereas pavlovas have a marshmallow-like center. They usually are cooked at a slightly higher temperature for a shorter time.

5 Tips for Pavlova Success

• Use fresh eggs: They have thicker whites, which help to form a more stable foam when you whip them. Older eggs may whip more quickly, but the foam will be less stable and may split before the pavlova is baked.
• Make sure your bowl and beaters are clean: Any trace of fat or oil can impact how well the whites whip up. 
• Avoid making a pavlova on a humid day: Mini pavlovas may become sticky if baked on a rainy or humid day. Excessive moisture is the enemy of meringue, the sugar mixture attracts moisture and turns it soft and sticky rather than crisp. Also, be sure to store pavlova and other baked meringues in an airtight container to limit their exposure to humidity. 
• Make sure your recipe includes cornstarch and vinegar: We use these two ingredients in our mini pavlovas because they help stabilize the meringue and avoid weeping, a common problem with pavlovas.
• Don't store or decorate mini pavlovas until they are completely cooled: Pavlovas are delicate and will sweat if stored while warm. If topped with wet ingredients like fruit and cream, they start to dissolve, so only add toppings just before serving.