Close up of one Mini Lemon Berry Pavlova with mint leaf

Mini Lemon Berry Pavlovas

A delightful and delicious treat, these beauties are ideal for cocktail parties, casual dinners, and spring and summer soirées.

Makes 56 Mini Pavlovas / serves about 28

Course Dessert
Cuisine Australian, Kiwi
Keyword desserts for a group, fresh fruit desserts, summer party food
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 2 hours
Servings 28
Calories 96 kcal
Author Valentina K. Wein




  • 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



  1. Preheat the Oven to 225˚F.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.


  1. 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.


  1. 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.

Recipe Notes

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.