Mini Pavlovas with Lemon and Berries 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.
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 Pavlovas are the answer!
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.
Ingredients for Mini Pavlovas
- egg whites
- granulated sugar
- powdered sugar
- corn starch
- pure vanilla extract
- lemon juice
- lemon zest
- whipping cream
- fresh mint
- fresh berries (strawberries, raspberries, blackberries, blueberries - your choice)
How to Make Them
These Pavlovas are made in three parts: the meringue base, the filling of lemon whipped cream, and the fruit topping with garnishes.
- Meringues (mini pavlova nests). The meringues are made by whisking the ingredients together for 10 minutes, piping the mini pavlova nests, 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 in the recipe card below.)
Pro Tip: To get perfect mini Pavlovas, trace a small spice jar lid to pipe the meringue onto.
Just like this . . .
Recipe Tips and Substitutions
- Assemble the mini 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.
- Use any berries you like!
I love making individual pavlova nests because I love bite-sized desserts.
Since the mini pavlovas 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 any dinner party and they're fabulous at a spring or summer brunch or barbecue.
They'd be lovely for July 4th!
Can you make them ahead?
Once cooled, the meringues can be stored in an airtight container for at least 4 days. You should not assemble more than 2 hours ahead of time.
I hope you love making and eating these Mini Pavlovas with Lemon and Berries as much as I do.
More dessert recipes with fresh berries:
- Fresh Raspberry Cupcakes
- Easy Strawberry Swirl Ice Cream
- White Chocolate and Raspberry Loaf Cake
- Orange Popsicles with Fresh Berries
- Mint Simple Syrup with Strawberries and Apricots
Mini Pavlovas with Lemon and Berries Recipe
- 1½ 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
- Preheat the Oven to 225˚F.
- Line 2 baking sheets with parchment paper. Use a pencil to trace a 1 ¾ 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.
- 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.
- 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.
- 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.
- 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.
- Use two spoons or a piping bag to add about 1½ 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.
Calorie count is only an estimate.
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.