Easy Classic Pavlova Dessert

These mini pavlovas are one of the best individual treats you can add to your holiday dessert platter. This meringue-based dessert is perfectly crispy on top, light and airy, and has a marshmallowy texture on the inside. These Pavlovas are then topped with whipped cream, strawberries, a combination of berries, or seasonal fruits of your choice.

Ingredients to make the perfect pavlova

Only five ingredients are needed to make the best Pavlova at home

6 Egg whites1 ½ cups Sugar1 teaspoon Vanilla extract1 tablespoon Corn starch½ teaspoon Cream of tartar (you can use vinegar or lemon juice instead)

Egg whites: There is no substitute for egg in this recipe. The base, the volume, and the key to this gorgeous dessert are egg whites. Make sure you do not get any yolk in the mixture, or else the egg whites will not whip into stiff peaks. Sugar: I recommend adding fine granulated sugar. If you have coarse granulated sugar, just blitz it in the food processor and add it to the recipe. Sugar not only gives sweetness to the dessert, but it also stabilizes egg whites by holding them together while baking and also while it cools down. Vanilla extract: Purely added for flavor only. Cornstarch: Cornstarch gives the Pavlovas their soft marshmallow texture on the inside and the crispy exterior. I have not tried substituting it with anything else. Cream of tartar: This is used to make your meringue sturdier. Cream of tartar not only improves the structure of the whipped egg whites but also helps the meringue to whip up and aerate quickly. Do you want to make a big pavlova cake instead of several mini pavlovas? Then, check the recipe for the large pavlova cake. Ingredients are exactly the same.

How to make the best mini pavlovas?

Preheat the oven to 230 degrees F. Line your baking sheet with parchment paper. In a bowl, add 6 egg whites and beat until the mixture becomes foamy (takes about 1-2 minutes). Now add sugar, cornstarch, vanilla extract, and cream of tartar and beat for 8 to 10 minutes or until stiff peaks are formed. The egg white mixture will appear smooth and glossy. Transfer this meringue into your piping bag. Using a 1M tip (Wilton), pipe the meringue to form mini pavlovas, as shown in the video here. Indent each pavlova at the center using the back of a spoon to hold the whipped cream later. Bake in the preheated oven for 60 minutes. After 60 minutes, turn off the oven. Slightly crack open the door of the oven and let the baked pavlovas cool gradually in the oven for about 30 minutes. Then remove the Pavlovas from the oven, transfer them to a serving plate or cooling rack, and let them cool completely at room temperature. Baked Pavlovas will be white or pale cream color. They will be crispy and dry to the touch on the outside, and the inside will have a marshmallowy texture. Top it with whipped cream and strawberries, and serve. Or store it in an airtight container for up to 3 days, assemble them, and serve as and when needed. To make the whipped cream: In a bowl, add whipping cream, sugar, and vanilla extract and beat until soft spreadable peaks are formed. For the strawberry compote: In a pan, add 1 cup chopped strawberries, ¼ cup sugar, and vanilla extract for taste and cool it on a medium flame for 10 minutes and mash it with a wooden spoon. Let this cool completely. Dip each strawberry in this compote and top it on pavlova for extra flavor

Pro Tips:

You do not need to pipe the meringue. You can divide the mixture and scoop it with a spoon. If you have sugar that has large/coarse granules, blitz it in a food processor and add it to the recipe. Do not use powdered or icing sugar. Make sure you do not get any yolk in the egg whites mixture. Egg whites won’t whip into stiff peaks in the presence of egg yolk, and the whole recipe will go waste.

Best toppings for Pavlova

When it comes to toppings, you can be creative and make themed desserts for Christmas, Valentine’s day, Easter, Birthday Parties, and Summer Parties. But here are some of my favorite toppings that I highly recommend. Whipped cream is a must on top of your Pavlova. Strawberries, blueberries, raspberries, blackberries, or a combination of berries can be added whole, chopped, or as a compote/jam. Strawberries dipped in strawberry sauce or compote is a classic way to serve pavlovas. When it comes to tropical fruits, Kiwi goes very well with whipped cream, and so does mango. Stone fruits like peaches, nectarines, plums, etc., can be added. Chocolate sauce or shavings, along with whipped cream, will also taste great.

How long does pavlova last?

Pavlovas are one of the best make-ahead desserts you can make during the holiday season or for dinner parties. Just bake them, and you can keep them loosely packed in an airtight container for up to 3 days. Once you top it with whipped cream and fruit, I recommend you serve it within 3 to 4 hours to experience the best results.