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Mini pavlova with whipped cream and berries

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 minutes
Cook Time 1 hour 30 minutes
Rest Time 1 hour 30 minutes
Total Time 3 hours 20 minutes
Course Dessert
Cuisine Austrailian, New Zealand
Servings 6

Equipment

  • Stand Mixer or Hand Mixer
  • Spatula

Ingredients
  

Pavlova

  • 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.
 
Variations
  • Chocolate whipped cream with chocolate shavings.
  • Vanilla pastry cream with fresh fruit.
  • Strawberry cream or pistachio cream topped with candied nuts.
 
Tried this recipe?
  Mention @thewifewiththeknife  or tag #wifewiththeknife
Keyword Berry Compote, Fruit Topped Meringue, Lemon Curd, Light & Airy Dessert, Meringue, Pavlova, Summer Dessert, Whipped Cream