Pavlova

Mini Pavlova

FAQ

Can I use lime instead of lemon?

Absolutely! Lime gives a slightly sharper, tropical flavour.

How long can I store the shells?

Up to 2 days in an airtight container at room temperature.

Can I make the curd ahead?

Yes, refrigerate up to 4 days.

Can I prep the whipped cream ahead?

You can whip and refrigerate for a few hours, briefly re-whip if needed before assembly.

Chef’s Tips

Egg Whites & Cream of Tartar: Room temperature eggs whip faster and taller, cream of tartar stabilizes the egg whites for smooth, glossy meringue.
Cornstarch in Meringue: Keeps the Pavlova’s center soft and marshmallowy while the outside stays crisp.
Cornstarch in Lemon Curd: Thickens curd quickly and prevents curdling.
Sugar: Use superfine sugar for a smooth, lump-free meringue.
Baking: Let Pavlova cool in the oven with the door cracked for perfect texture.
Folding: Gently fold whipped cream into curd to keep it light and airy.
Mini Pavlovas: Perfect for individual servings and shorter bake times.

Mini Pavlova

Wife with the Knife

Crispy on the outside, marshmallow-soft on the inside, and topped with fluffy whipped cream, tangy lemon curd, and a rainbow of fresh berries—this Pavlova is elegant, bright, and surprisingly easy. Perfect for celebrations or just because you deserve a show-stopping dessert!

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Prep Time 20

Cook Time 1 30

Rest Time 1 30

Total Time 3 20

Course Dessert

Cuisine Austrailian, New Zealand

Servings 6

Equipment

Stand Mixer or Hand Mixer
Spatula

Ingredients

3 large egg whites room temperature
¼ tsp cream of tartar
1 cup superfine sugar
1 tsp salt
1 tbsp cornstarch folded in with lemon juice
1 tsp lemon juice
1 tsp water

Lemon Curd

3 large egg yolks
¼ cup sugar
½ cup fresh lemon juice
½ tsp cornstarch
2 Tbsp butter

Toppings

Whipped cream
Fresh berries cleaned
Mint leaves for garnish

Instructions

Preheat oven to 225°F (110°C).
In a clean bowl, whisk egg whites and cream of tartar until soft peaks form (2–3 min). Gradually add sugar in 3 batches, beating until glossy stiff peaks form.
Mix lemon juice and 1 tbsp cornstarch into a slurry, then gently fold into the whipped egg whites.
Spoon or pipe 4-inch nests onto a parchment-lined baking sheet (makes 6 nests).
Bake 1 hour and 15 min. Turn off the oven, crack the door, and let sit for 30 min to finish drying. Cool completely.
In a saucepan, whisk egg yolks, sugar, lemon juice, and ½ tsp cornstarch over medium heat until thickened and just simmering.
Remove from heat, stir in butter until smooth. Cover with plastic wrap (touching surface) and chill.
Whip cream until soft peaks form.
Fill each Pavlova nest with a spoonful of lemon curd.
Top with whipped cream, berries, and a mint leaf.
Serve immediately & enjoy!

Notes

Make Ahead: Pavlova shells can be made 1–2 days ahead. Store in an airtight container at room temperature.
Lemon Curd: Refrigerate up to 4 days.
Assembly: Assemble just before serving to keep the meringue crisp.
Egg Tip: Even a tiny bit of yolk can prevent egg whites from whipping properly,
- separate eggs in a small bowl first.