Here’s a beautiful way to celebrate spring and summer! Serve a Berry Mini Pavlova Dessert Platter, for guests to make their own dessert at your next party!

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Today we’re sharing an easy, beautiful dessert idea–Berry Mini Pavlova Dessert Platter–for spring and summer. This setting is great for any bridal or baby shower, Easter, or Mother’s Day!

Mini Pavlova Dessert Platter

Or, think any elegant party, like a brunch, baby or bridal shower, or birthday party!

What is Pavlova?

Pavlova is the perfect meringue-based dessert, with a crisp crust and a soft, gooey inside. It’s a classic dessert, served with whipped cream and fresh berries!

Can you make Pavlova the day before?

Friends, here’s what I love about serving Mini Pavlovas for a party: You can make them several days ahead, or the night before! This is a perfect idea for Easter this year!

Make ahead: The Mini Pavlovas can be made several days ahead, and kept tightly wrapped in plastic or in an airtight container until you’re ready to serve.

TIP: Meringue does not keep well in humid weather.

Beautiful trays

Deconstruct the Pavlova dessert on separate platters.

You will love these beautiful, inexpensive trays that make the food and table so beautiful.

Toppings to serve with pavlova

  • Nutella
  • Lemon curd
  • Whipped cream
  • Shaven dark chocolate
  • Shredded coconut
  • Shaven almonds
  • Pistachios
  • Fresh fruit

Serve with your favorite spritzer!

Bake and leave in the oven

  1. For the meringue, make sure there is NO fat on the bowl or beaters you use. Additionally, because we can only bake 10-12 pavlovas at a time, we halved the recipe and made two batches of meringue.
  2. Begin making the second batch when the first round of pavlovas are just about done baking, in order to bake the meringue while still fresh and fluffy before baking.
  3. The trick is to leave the meringues in the oven after baking. You want them to be light and crisp. If they seem sticky or chewy, bake for additional 5 minutes at 200 degrees to restore crispness.

Should a Pavlova be soft in the middle?

A Pavlova is slightly different, in that the baking time is shorter, and the oven temperature is slightly higher. The center of the meringue remains soft, but the outside shell should still be crisp.

Easy entertaining tips

Here are a few basic guidelines for setting a spring/summer table:

  1. Consider the guest count, and what kind of party you are hosting. Serving boards and charcuteries are a casual way to set the food out and let everyone serve themselves. Perfect for the holidays!
  2. Determine how you will serve the food, and how much food to make.
  3. Are you serving dessert after a full meal? Or, are you hosting a dessert only party? This will determine how many people the platters will feed.
  4. Add styling elements that bring in texture and color. We love the pink and white striped runner, with classic striped napkins.
  5. Get creative and bring the table to life! Add the paper pink flowers–such an elegant and classy touch!
  6. Remember Canary and King makes entertaining affordable, and offers great options for serveware!

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Berry Mini Pavlova Dessert Platter

For the meringue, make sure there is NO fat on the bowl or beaters you use. Additionally, because I can only bake 10-12 pavlovas at a time, I halved the recipe and made two batches of meringue—I began making the second batch when the first round of pavlovas were just about done baking in order to bake the meringue while still fresh and fluffy before baking.
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
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Pavlova Spread

  • 66 oz 2 bottles Sparkling Pink Lemonade or spritzer
  • 6-8 strawberries
  • 1 1/2 c raspberries X2, freeze
  • 1 1/2 c blueberries
  • 2 c blackberries
  • 3 small oranges, peeled
  • 1/2 nutella
  • 1/2 c lemon curd
  • 3 c whipped cream
  • 1/3 c shaven dark chocolate
  • 1/3 c shredded coconut
  • 1/2 c shaven almonds
  • 1/2 c pistachios, chopped
  • mint, basil edible flowers to garnish
  • mint, basil edible flowers to garnish
  • 24 mini pavlovas

Mini Pavlova Recipe

  • 12 oz egg whites, preferably from a carton (this can be found at TJ)
  • 5 tsp cornstarch
  • 3 c granulated sugar
  • 3 tsp cream of tartar
  • 2 pinches kosher salt
  • 1 tsp vanilla extract


  • Preheat oven to 275 degrees F and line an extra large baking sheet with parchment paper.
  • Combine the sugar and cornstarch in a small bowl and whisk to combine.
  • Pour the egg whites into a stand mixer (you can also use a hand mixer) and sprinkle with cream of tarter and salt. Starting the mixer on low, mix eggs until they become foamy.
  • Slowly increase speed to medium until the whites become frothy and opaque. Continue to increase the speed to medium high and begin adding the the sugar, about one heaping tablespoon at a time waiting 30 second in between each scoop to make sure sugars are incorporated. Continue until all sugar is whipped in.
  • When the meringue forms stiff peaks, turn off mixer.
  • Using two large spoons—one to scoop and one to scrape—portion out the meringue into 10-12 mounds. Bake for 50-60 minutes, making sure to flip the baking sheet 30 minutes in for even baking.
  • To serve, allow pavlovas to cool and carefully transfer to a platter. Crack the center in slightly with a spoon and fill with whipped cream and top with any other desired toppings.
Cuisine: American
Course: Dessert
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