Mini Pavlovas

mini pavlovas

It’s only the beginning of December, but my family and I have managed to get all of the Christmas decorations up around the house. We put the tree up last weekend and put out a few decorations inside the house. And, this weekend we put decorations and lights outside the house. A few wreaths, a couple reindeer and a few strings of lights don’t take that long to put out and really help to get us in the Christmas spirit.

I also started on some holiday baking. I love trying new things, and have had pavlova on my list for quite a while now. Pavlova are super simple, yet oh so elegant desserts that are actually named after the Russian ballerina Anna Pavlova. It’s a meringue cake that’s crisp on the outside and creamy and dreamy inside. They’re incredibly easy to make and look super impressive!

pavlovas with berries

To make these pavlova, I start with AllWhites Egg Whites. You can find these in the dairy aisle of your grocery store. They’re very convenient when used in this recipe, as well as make for a quick and healthy breakfast—for another meal occasion.

ingredients for pavlovas

For the fruit, I use  Cascadian Farms Organic Mixed Berries. I love keeping lots of frozen berries on-hand in my freezer and these are the best quality. They’re great for using with desserts and for quick smoothies in the morning.

cool whip

To top these pavlova, I also use Cool Whip. I always have a tub on hand in my freezer because it’s so versatile and I can grab just as much as I need.

raw pavlovas

To start this recipe, I beat the egg whites until they’re stiff. Then, you slowly add in the sugar, and continue beating the egg whites, until all the sugar is thoroughly combined. Next, add a little corn starch, lemon juice and vanilla extract. After that combines, I like to add the mixture to a pastry bag and pipe on a lined cookie sheet (parchment paper).

cooked mini pavlovas on white plate

These pavlova take about an hour to bake. You place them in a preheated oven at 300° for 30 minutes, and turn the heat off, but leave them in the closed oven for an additional 30 minutes. Then, remove them from the oven and let cool on a baking rack.

adding cool whip

After they’ve cooled, you can place them on a plate and top with Cool Whip.

topping with berries

Then, add some of those scrumptious frozen berries.

cool whip mini pavlovas on brown background

Pavlova are best eaten the same day. Don’t refrigerate the pavlova because they’ll lose their crispness. You can store the leftover in an airtight container for 2-3 days, and top with whipped cream and berries just before serving.

There are so many creative and fun recipes you can make with simple ingredients found in the dairy aisle and freezer section of your grocery store like I’ve used here. And, with the holidays quickly approaching, it’s nice to pick up ingredients that can save time in the kitchen like Cool Whip, frozen berries and AllWhites Egg Whites. Be sure to check these out and other great ingredients on your next shopping trip.

And for more mealtime inspiration, visit www.EasyHomeMeals.com and follow on FacebookTwitter and Pinterest too!

pavlova on cutting board

recipe photo

Yield: Makes 8 Pavlovas

Mini Pavlovas

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   Total Time:   1 hour 30 minutes



Heat oven to 300°. Line baking sheet with parchment paper.

In a large bowl add egg whites and beat with an electric hand mix until egg whites are stiff. Gradually add in sugar, a tablespoon at a time, beating sugar into eggs after each tablespoon of sugar addition.

Continue to beat egg mixture until very thick and glossy. Add vanilla, lemon juice and cornstarch. Beat until well combines.

Add mixture to a pastry bag and pipe into 8 circle size discs on parchment paper.

Bake for 30 minutes and then turn heat off but leave pavlova in oven for an additional 30 minutes with with oven door closed.
Finish cooling on a wire rack.
Top pavlova with Cool Whip and mixed berries.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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NFRA is a non-profit trade association representing all segments of the frozen and refrigerated dairy foods industry, including distributors, logistics providers, manufacturers, retailers/wholesalers and suppliers. Headquartered in Harrisburg, PA, NFRA is the sponsor of March National Frozen Food Month, June Dairy Month, June/July Ice Cream & Novelties promotion and October Cool Food for Kids educational outreach program. NFRA provides consumer information such as food safety guidelines, meal preparation tips, recipes and sweepstakes opportunities at EasyHomeMeals.com. For additional information on NFRA or to find recipes or tips, visit NFRAweb.org or EasyHomeMeals.com.

This post sponsored by NFRAweb.org. I was compensated for my time. All opinions 100% mine.

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