Mini Pavlova Recipe

Mini Pavlova Recipe

Cooking Information

Recipe Name: Mini Pavlova Recipe
Recipe by: Laura Vitale
Difficulty: Easy
Time: 10 minutes preparation, 30 minutes cooking
Number of servings: 8-12 (depending on size)


5 Large Egg Whites
1 cup of Sugar
1 tsp of White Wine Vinegar or balsamic vinegar
2 tsp of Corn Starch
1/2 tsp of Vanilla Extract
1/4 tsp of Salt
1/2 tsp of Cream of Tartar (substitute: lemon juice)

For the cream:
1 cup of Heavy Cream
2 Tbsp of Powdered Sugar

For the topping:
6 kiwis (substitute: passion fruit)
Fresh Raspberries


Preparing Pavlova Base

  1. Preheat oven to 300 degrees.
  2. Draw 12 circles with pencil aided by a 4″ cookie cutter on parchment paper.
  3. Beat egg whites until it becomes foamy.
  4. Add salt and cream of tartar. Whisk until it develops stiffer peaks.
  5. With beater running, gradually add in sugar one tablespoon at a time.
  6. Beat until it becomes thick and glossy and sugar has dissolved.
  7. Fold in vanilla, cornstarch and vinegar using spatula. Be careful not to deflate egg whites.

Baking Pavlova

  1. Spoon this mixture in drawn circle on parchment paper.
  2. Make 4” circle mounds using a spoon or pipping bag fitted with star tip.
  3. Turn oven off, insert pavlova in and have oven door opened slightly.
  4. Bake pavlova for 30 minutes by letting them cool in oven completely.

Serving Pavlova

  1. Peel and roughly chop the kiwi.
  2. Blitz chopped kiwi in food processor or blender until smooth.
  3. Whisk heavy cream in large bowl until it forms soft peaks.
  4. Add sugar into heavy cream and continue to whisk until it forms stiff peaks.
  5. Spoon cream in the center of each little pavlova.
  6. Spoon a little kiwi sauce and top with a couple raspberries.
  7. Serve immediately.


  • Use a standing mixer fitted with a whisk attachment to beat egg whites faster.
  • Ensure standing-mixer’s bowl and whisk attachment are extremely clean with no grease residue as it will prevent egg whites from whipping.
  • Ensure to use the opposite side of the parchment paper from the pencil as not to get graphite in your batter.
  • The timing of baking pavlova varies depending on the size of it. 4 inches takes 30 minutes, 3 inches takes 25 minutes and smaller ones takes shorter time.
  • Cream of tartar is used to stabilize the egg whites, helps keep their shape and speed up the whipping process.
  • Cream of tartar can be substituted with a little tiny squeeze of lemon juice.

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