Easter Pavlovas
These easy Easter pavlovas are mini meringue shells served with fresh whipped cream and seasonal fruit. Guests love assembling this pavlova recipe with their favorite toppings. Or, you may want to serve them on a Dessert Platter. This is a classy, beautiful Easter dessert!
We love making dessert from scratch, and these mini pavlovas are a great recipe for spring and summer. They are little meringues that you can make the night before and then serve these Easter Pavlovas for Easter brunch or dinner, or any holiday. They are also fun with red and blue berries for the Fourth fo July. Pavlovas are the perfect dessert, crisp on the outside and marshmallow-y soft on the inside.
Easter Pavlovas
Make ahead and serve these Easter traditional Easter Pavlovas for a fun, vibrant holiday dessert! Make ahead for any holiday, baby or bridal showers, or just because! The toppings are endless, and today we are showing you some great combinations.
Read more: Easter Pavlovas
Why I love this recipe
- Super easy. 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.
- Elegant presentation: Serve with whipped cream and berries and enjoy!
- Perfect for Easter: Use fresh spring fruits and edible flowers to make the most beautiful Easter dessert.
- Gluten-free option for guests, too!
Gather these ingredients:
Our recipe starts with these easy ingredients:
- Egg whites
- Cornstarch
- 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.
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!
How do you make mini pavlovas?
- 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.
- Whisk well. 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.
- Portion into meringues. 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.
Tips and substitutions:
- Topping ideas are endless. Think sweet chocolate, nuts, and even syrups (chocolate or caramel).
- Think summer fruit and heavy cream for the toppings!
- You can also buy edible flowers for an elegant presentation.
- How do you store the pavlovas: Undressed pavlovas can be kept in an airtight container for up to one day.
How do you serve pavlovas?
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.
For Easter dinner, serve ham, twice-baked potatoes, green beans, rolls, and these easy pavlovas for dessert.
More Easter desserts to try:
- Rice Krispie Treats on a Stick
- 5-ingredient Strawberry Royale
- Lemon Poke Cake
- Malted Mousse Cake
- Lemon Cheesecake Mousse
Get the Recipe:
Easter Pavlovas
Ingredients
- 12 oz egg whites, preferably from a carton (this can be found at Trader Joe’s)
- 5 tsp cornstarch
- 3 cups granulated sugar
- 3 tsp cream of tartar
- 2 pinches kosher salt
- 1 tsp vanilla or almond extract
Instructions
- 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.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I’ve always wanted to try Pavlova and when we were in Europe last summer, I ate it a few times at bakeries….so good