Mini Lemon Berry Pavlovas are quite possibly the most delightful and delicious treat at the dessert table. These beauties are ideal for cocktail parties, casual dinners, and spring and summer soirées.
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Doesn’t just looking at this lovely dessert make you happy? And hungry?
While I absolutely adore rich chocolate desserts, sometimes a splash of color and little sweetness is just what I want to finish a meal.
These Mini Lemon Berry Pavlovas are the answer!
Tip: To get perfect mini Pavlovas, trace a small spice jar lid to pipe the meringue onto. 
Just like this . . .
What is Pavlova?
- Pavlova is a meringue-based cake-like dessert with a crisp crust and soft interior. It’s typically topped with whipped cream and fresh fruit.
- There has been an incredible amount of research on the origins of Pavlova, and debate over whether Australia or New Zealand gets credit for it. Australians and New Zealanders agree on one thing: Pavlova was named after the Russian ballerina Anna Pavlova, who visited both countries in the 1920s.
- In 2008, The Pavlova Story: A Slice of New Zealand’s Culinary History, was published and says the first true Pavlova recipe was from New Zealand in 1929. The Australians believe that Pavlova began with a recipe by Bert Sachse, a chef in Perth, Western Australia. An article in Good Food states that “Dr Andrew Paul Wood, a New Zealander, and Australian Annabelle Utrecht have been tracing the origins of the dish for years. They can categorically state that the modern Pavlova began life as a German torte, eventually traveling to the United States where it evolved into its final form.” Wherever it’s from, I love it!
How to make Mini Lemon Berry Pavlovas
These Pavlovas are made in three parts: the meringue base, the filling of whipped cream, and the fruit topping with garnishes.
- Meringues. The meringues are made by whisking the ingredients together for 10 minutes, piping the bases (which in this case, I call “bowls”), and then slowly baking them in a low oven.
- Filling. The whipped cream is made with a little bit of sugar and lemon zest, and is spooned into the meringue bowls once they’re baked and cooled.
- Topping. Fresh berries are added to the top with a bit of mint and lemon zest.
(More detailed instructions are below.)
When to Serve Mini Lemon Berry Pavlovas
I love making individual-sized desserts – and “mini” means you can splurge on more than one! They’re fun, pretty and oh-so-tasty!
Since these are easy to pick up with your hands and eat in one or two bites, they’re perfect for a cocktail party. I also love them for dessert at a dinner party and they’re fabulous at a spring or summer brunch or barbecue.
I hope you love making and eating these Mini Lemon Berry Pavlovas as much as I do. Cheers!
A delightful and delicious treat, these beauties are ideal for cocktail parties, casual dinners, and spring and summer soirées.
Makes 28 Pavlovas / serves about 14
- 6 large egg whites, room temperature
- 1 1/2 cups granulated sugar
- 2 teaspoons corn starch
- 2 teaspoons pure vanilla extract
- 2 teaspoons lemon juice
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 2 tablespoons lemon zest, plus a bit more for garnish
- 2 cups fresh berries (your choice of any or all -- strawberries, blueberries, blackberries), washed and dried, diced if large
- small mint leaves for garnish washed and dried
- lemon zest for garnish
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Preheat the Oven to 225˚F.
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Line 2 baking sheets with parchment paper. Use a pencil to trace a 1 3/4 inch round cutter, or spice jar lid, on each sheet of parchment paper 28 times, in even rows, with a bit of space between them. Press firmly with the pencil, so you can see it from the other side. Then flip each parchment paper over in the sheet pan. Set aside.
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Ideally using a stand mixer with the whisk attachment, beat the egg whites on high speed until soft peaks form, about 30 seconds. With mixer still on, gradually add the sugar, and continue to beat until stiff peaks form, about 6 minutes. You have achieved stiff peaks when you lift the whisk and the peak that forms stays in place, and it should be shiny. (You can also use a hand mixer with the whisk attachment.) Fold in the cornstarch, vanilla and lemon juice.
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Fill a (1 gallon) zip-lock bag 1/2 to 3/4 the way with the meringue and remove as much air as possible. Cut a tiny bit off one of the bottom corners of the bag - about 1/8 to 1/4 inch. This is your piping bag. Alternately you can use a piping bag with a very small tip.
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Now pipe round disks, using the traced circles showing through the parchment paper as a guide. Then go on top of the edges of the disks 2 to 3 times to form a short wall, creating a bowl of sorts. Repeat this process until all 56 are made between the two sheets of parchment paper.
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Place in the 225˚F oven for 1 hour. Then turn off the oven and leave them inside for another 30 minutes. The outside should be dry to the touch, and the insides should be soft. Remove them from the oven and let them cool to room temperature on the baking sheets.
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Use either a hand or stand mixer with the whisk attachment to whip the cream with the powdered sugar until soft peaks form. Fold in the lemon zest.
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Use two spoons or a piping bag to add about 1 1/2 teaspoons of the whipped cream to each meringue “bowl.” Top each one with a few berries. Add a mint leaf and a sprinkle of lemon zest to each one.
Once cooled, the meringues can be stored in an airtight container for at least 4 days.
Assemble the Pavlovas as close to serving time as possible. If you have to do it any earlier than 30 minutes ahead, keep them refrigerated, uncovered until you’re ready to serve them. You should not assemble more than 2 hours ahead of time.
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Having lived in Australia since childhood methinks you will believe I have strong feelings about ‘our national dessert’ 🙂 ! Oh yes, the ‘argument’ Australia v New Zealand is there, but it is a very friendly one . . . But may I suggest that whatever you find on Mr Google you do not try to make this a US or UK offering or a Third World War may be very unexpectedly in the offing !! I’s OURS Down Under! After decades of making this pretty much your way and eating it for every holiday I have never seen the mini version thought of or used. Can accept that but we bake ours at a far lower temp and a shorter time and cool them in an ‘off’ oven. We do not have them as smooth: they should be crackly and somewhat broken on the outside and marshmallowy in the centre . . . and strawberries and passionfruit are the classical toppings: have never seen any other fruit used either. Anyways ‘thank you’ from Down Under . . .
Hi Eha, I didn’t know too much about Pavlova until I did a bit of research. I only knew the name was Russian, and I’d thought it was Australian. I did not know about the New Zealand-Australia debate. I didn’t mean to imply that it was from the U.S. or anywhere else — that’s why I put it in quotes with a link to where I found that information. I hope it was lighthearted, and that I don’t sound defensive — I just want to be sure I’m not offending anyone. I do cool these in an ‘off’ oven for 30 minutes. I made them mini because I love desserts one can have in a bite or two, and though it would be fun and cute. 🙂 ~Valentina
Lordie – of course you are not offending and many dinky-di Aussies may not agree with me 🙂 ! Actually I do not mind your interpretation at all – a most practical way of serving a rather healthy ‘bit at the end’ 🙂 ! If readers American and European really have not met this . . . please try and you will enjoy and thanks for the crunchy-softy bit of fun !!!
🙂 Thank you for encouraging folks to try it. SO delicious! Have a great weekend — yours has already begun. 🙂 ~Valentina
They look absolutely stunning! Those fresh berries are so gorgeous.
Thanks so much, Angie! 🙂
Thesis dessert looks wonderful!
Thanks so much, Cathy! 🙂
Love any small bite desserts like this and yours would definitely be a hit at a party…they are lovely to look at and delicious I’m sure.
Thank you, Karen. They are! 😀 Enjoy!
Can’t wait for the local berry season to begin! This would be a fabulous dessert to usher in the season.
Thanks, Deb. I agree. 🙂
How do you improve a Pavlova?
Make it MINI!
OMG these are adorable! I’ve gotta make them. Thanks, Valentina!
Awww, thanks so much, Colette! XOXO
Such cute little clouds of joy. Meringues and pavlovas are hugely popular over this way, but I’ve not seen a mini version. Great idea and helpful tip on making the Pavlovas uniform in shape. Thanks, for the history, as I love learning such things. I guess I just though a Pavlova’s origin was Russia.
Many thanks, Ron. Love that they’re popular in Sweden. 🙂 Enjoy!
Cute little surprises to make any food event glamorous ! Wherever they come from ( both people and the recipe 🙂 🙂 ) Thank you Valentina 🙂
Thank you! I hope you love them. 🙂
I’m a sucker for miniature desserts and these are just the picture of spring! Such a festive, delicious treat!
I love that — “a picture of spring.” Thank you! 🙂
So cute and so small! I’ve done small serving sized ones but never minis! They look so good!
Thanks, David. The tinier the cuter. 🙂
Brilliant!!! I love pavlova and these mini ones have won my heart!
Thank you, Cathy. Mine too. 😉
I love little bites at parties. Your little pavlovas are darling. I have to try them.
Thank you, Gerlinde! I hope you love them. Little bites are fun!
Yes…just looking at these definitely makes me happy! You piped them perfectly! I dunno if my hand would be so steady. Love all the berries in there. So perfect for entertaining…or a random Friday night home with hubby 🙂 Happy Monday to ya!
Thanks, Dawn! My hand is not so steady. I got luck with the pretty ones. 😉
I’m with you, Valentina…I don’t care where pavlovas originated. I’m just glad we know about ’em! This is a great guide, and I actually just sent it off to one of my friends as we were talking about pavlovas last weekend. This is a great dessert for summer!!
Thanks for passing the recipe to your friend. Maybe they’ll make it for you!? 😀 Thanks for visiting, as always. 🙂
Simply delightful! GREG
Thank you! I like delightful. 🙂
They look delicate and delicious. Love the tip on tracing them out to get that perfect shape!
Many thanks, James! 🙂
These look so perfect! I’m so bad at getting desserts to turn out pretty.
Your video is a adorable and so is your cute family! I love your kitchen too. You should definitely do more videos, you have a great presence on camera.
You are so sweet. Thank you for the kind words! I have 3 more videos on the way. 🙂
These were WONDERFUL and a great sweet bite to end your party yesterday! I feel lucky that no one was looking so I snitched 4. Don’t tell.
Thank you so much, Dorothy! I’m happy you you took some!! So happy you were there and helped make the party so fun. 🙂
Valentina, these are delightful little explosions of colour and taste….lovely. I think the whole idea of mini Pavlovas is great, particularly for a party!
Now, I am a dyed-in-the-wool Aussie, born and bred and yes there has always been healthy debate over the origins of the ‘Pav’, and I will probably be disowned by my fellow Australians, but I am in the camp that says it’s an NZ creation (there I said it). I am ok with the Pav being NZ, we after all have Lamingtons and Anzac biscuits. 🙂
I won’t tell anyone. 😉 ha! Well, wherever it’s from, it’s a brilliant creation. They are fun to make mini. Enjoy!
This recipe is full of colors and flavors. Love the fact that you put lemon in this Pavlovas. Gonna try to make some. Thank you for sharing.
Thank you! The lemon is lovely. Hope you try and love them. 🙂