Summer Mini Pavlova Recipe
Enjoy individual meringue shells, whipped cream, and fresh seasonal fruit. Your guests will love assembling their own Mini Pavlova Recipe. Or, you may want to serve them on a Berry Mini Pavlova Dessert Platter.
Friends, have you ever made Mini Pavlovas from scratch? Pavlova is the perfect dessert, crisp on the outside and marshmallow soft inside.
Summer Mini Pavlova Recipe
They are so easy, and such a fun, vibrant summer dessert! Make ahead for any holiday (great for Fourth of July with red and blue berries), baby or bridal showers, or just because!
Undressed pavlovas can be kept in an airtight container for up to one day.
When cell phones ruin your time together
I’m wondering if you are thinking the same thing I’m thinking when it comes to entertaining.
Really good entertaining–where people kick off their shoes, let their hair down, and settle in for a great time of friendship, food and fun–is intentional. It usually doesn’t just happen. You plan ahead, pick things up, set the table, play some music, and try not to burn the meat. There’s dishes to clean before, during and after.
And that’s okay. I love to do this, because I love to have people over, and probably so do you.
But then something happens, and I wonder if you think it kinda spoils the time together …
Keep reading … after I share about this EASY dessert today.
Mini Pavlova Recipe Ingredients:
Our recipe starts with these easy ingredients:
- Egg whites
- Granulated sugar
- Cream of tartar
- Kosher salt
- Vanilla or almond extract
We love the wonderfully crisp and chewy texture, with the sweetness of cream and berries.
So what is a pavlova?
Named after the Russian ballerina Anna Pavlova, pavlovas are a meringue-based dessert. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream.
There are many different varieties, but essentially, the core elements are meringue, cream and fruit.
You can make 1 large pavlova, or better yet, we love to make mini versions of the classic dessert, so everyone gets to dress their own!
Think summer fruit and heavy cream for the toppings!
You can also buy edible flowers for an elegant presentation.
How do you make mini pavlovas?
It couldn’t be easier.
Whip until stiff peaks, and the egg whites turn glossy and thick. Bake to a crispy, crunchy shell with a gooey marshmallow-like surprise inside.
Serve with whipped cream and berries!
Cells phones when entertaining
Here’s a scenario that has happened to us.
Someone whips out their cellphone, and not just for a second to check an important message. They stay on it. You ask them a question, and they don’t hear you. Someone else asks them something, and they don’t hear them either.
You would think that the people who do this are teenagers. But they aren’t. They are full grown adults, who should know better, right?
Does anyone else feel disrespected? I mean, you try really hard to create a great space for great things to happen, then someone, by staring at their phone for way too long, is transported to another place somewhere in the digital world.
Doesn’t it ruin the mood? Or am I just crazy?
This is something my husband and I have been discussing lately … food for thought.
I also found this post this week, and these words ring true:
I don’t think we were really made to be connected to our phones like this. I don’t think we were made to get updates about the people in our lives through an app. I don’t think we were made to receive hundreds and hundreds of DMs a day – and be expected to respond back. I don’t think we were made to “like” and comment silently behind a screen. I don’t think we were made to scroll other people’s lives sitting in our cars and while waiting in line. I don’t think we were made to capture our lives in captions (even though I love a clever caption.) I don’t think we were made to get so much information coming at us at an incredible volume. And by “we” I mean our brains, our hearts, our biology, our souls. – Mika Perry
Get the Recipe:
Mini Pavlova Recipe
- 12 oz egg whites, preferably from a carton (this can be found at Trader Joe’s)
- 5 tsp cornstarch
- 3 c granulated sugar
- 3 tsp cream of tartar
- 2 pinches kosher salt
- 1 tsp vanilla or almond 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 sugar, one heaping tablespoon at a time, waiting 30 seconds 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.