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Easy Mini Pavlova
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5 from 1 vote

Mini Pavlova

This recipe for easy mini palvolvas makes a great dessert when entertaining a group. They are easy to prepare in advance, and decorated with delicious fresh fruit.
Course Dessert
Cuisine Australian, New Zealand
Keyword Cake, Meringue, Mini Pavlova, Pavlova
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings 10 people
Calories 213kcal
Cost $5


  • mixer
  • Baking Tray
  • Rubber Spatula


  • 6 large Egg Whites room temperature
  • 300 grams Sugar white, granulated
  • 1 tbsp Lemon Juice
  • 1 tbsp Potato Starch
  • 1 tbsp Orange Bitters
  • 220 ml Heavy Cream
  • Powdered Sugar optional (to sweeten the whipped cream)
  • Fruit your choice


  • In a stand mixer with the whisk attachment begin beating the egg whites. When frothy add the sugar a tablespoon at a time.
  • When you have a stiff and glossy meringue fold in the potato starch, lemon juice, and orange bitters. Be careful so as not to break the meringue.
  • Spoon a dollop of meringue onto a silicone lined baking tray and use the back of a spoon to form peaks.
  • Place in an oven preheated to 115 Celsius and bake for 1 hour and 20 minutes. Then, turn off the oven but do not open the door. Let the pan sit there for another 20-30 minutes.
  • Remove the meringues from the pan and let cool to room temperature.
  • Whip the heavy cream and add it to the top of the meringue cakes. Add fresh fruit to the top in any way you prefer.


If you want to make these in advance you can store the meringues on the counter for up to 4 hours. Add the whipped cream right before serving so it does not cause the meringue to dissolve.


Sodium: 42mg | Calcium: 16mg | Vitamin C: 1mg | Vitamin A: 323IU | Sugar: 30g | Fiber: 1g | Potassium: 57mg | Cholesterol: 30mg | Calories: 213kcal | Saturated Fat: 5g | Fat: 8g | Protein: 3g | Carbohydrates: 32g