Since we are big fans of everything that comes in their mini version, we strongly believe that many Mini Pavlova Cakes is better option than one big Pavlova Cake.
In the terms of quantity of the cake you eat, you can always blame it on the mini version and, at the end, why not eating another one? They are mini. They have mini calories. Right?
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Did you know that famous Pavlova Cake is not Russian but comes from Australia or New Zealand?
According to internet, this cake was first made in honor of the famous Russian ballerina Anna Pavlova during her tour to Australia and New Zealand.
Therefore, it’s not really clear if it’s origin is Australia or New Zealand. Apparently, there are constant discussions between the two countries about who invented this delicious and unique cake.
For us it was quite a discovery since we were convinced all this time, that the Pavlova cake was traditional Russian dessert. Then we traveled to Russia for the first time and there were no any Pavlovas anywhere around.
That is the moment we discovered the truth.
We both love Pavlova cake since forever but we were convinced it is super complicated to make it from scratch. Another misconception.
After trying it for few times, we came to this super quick and easy recipe for mini Pavlova cakes.
There is absolutely nothing complicated about it and literally anyone can make it.
All you need is few basic ingredients (that you, most likely, already have at home) + fresh or frozen fruit (can be literally any fruit of choice).
Easy as that.
In this post we share our quick & easy recipe for the most delicious Mini Pavlova Cakes you are about to fall in love with.
Mini Pavlova Cakes - Quick & Easy Recipe
Ingredients
For the Meringue Cake Base:
- 3 Egg Whites
- 160 g White Sugar
- 1 tsp Cornstarch
- 1 tsp Vanilla or Rose Water extract - (or any other extract of choice)
- 1 tsp White Vinegar - (or fresh lemon juice)
For Whipped Cream:
- 250 mg Heavy Whipping Cream
- 1 tbsp. Sugar
For Topping:
- 300 g Fresh or Frozen forest Fruits - (or any other fruits of choice)
- few Mint Leaves
Instructions
For the Meringue Cake Base:
- Using an electric mixer, beat the egg whites with a pinch of salt until soft peaks form.
- While still beating, start adding sugar, 1 tbsp. at a time, and keep beating for few more minutes or until stiff peaks form.
- Stop beating and add 1 tsp of cornstarch, 1 tbsp. of vinegar (or lemon juice) and 1 tsp of vanilla or rose water extract and fold in with a spatula.
- Preheat the oven at 180ºC and line a large baking pan with parchment paper.
- With a pastry bag, pipe meringue into a small (size of your preference) nests onto the parchment paper.
- Use a spoon to indent the center of you nest in order to make enough room for the toppings.
- Bake in preheated oven at 130ºC-150ºC (depending on how strong or not is your oven) for some 30 min.
- If you notice that your meringue nests start to get yellowish color lower the temperature.
- After 30 min turn off the oven and leave the meringue nests inside for some 10-15 minutes.
- Take them out and let them completely cool down before adding the cream and toppings.
For Whipped Cream:
- Beat cold whipping cream with 1tbsp. of sugar
- Let it sit in fridge for 10 - 15 min
To assemble the cakes:
- Once the meringue nests are completely cooled down, pipe into each one cold whipped cream
- For toppings add fresh or frozen forest fruits (or any other fruit of choice) and some mint leaves if you wish so.
Notes
- Meringue - make sure to beat the egg whites on high speed while adding the sugar slowly. You will need some 10 min of constant beating approx. Make sure that the stiff peaks form.
- Baking - if you are doing mini Pavlova cakes for the first time, it's good idea to try your oven first - put one meringue nest to bake and check the result.
- You will see if your temperature was too high/low and if you needed more or less baking time. According to that, adjust the temperature and baking time and bake the rest of the batch.
- Toppings - Fresh forest fruits (blueberries, redcurrants, raspberries, blackberries...) are my favorite toppings for Mini Pavlova Cakes but you can add your fruit of preference. Sliced kiwi and strawberries is another great option.
- You can also add some fruit or chocolate syrup on top if you wish so
Well, that’s about it!
Mini Pavlova Cakes are just so adorable looking and heavenly delicious.
We love making them on Sunday mornings and eating the whole batch in a day…yes, that happens almost always.
But I am sure they would be good the next day as well.
If you manage to keep them for the next day, let us know your secret.
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Looking for more delicious mini desserts? Check out our Mini Cheesecakes – Easy Recipe.
Looking for more cakes? Check out our Piña Colada Cake.
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- DO YOU LIKE MINI VERSIONS OF FOODS? IF YES, WHICH IS YOUR FAVOURITE? LET US KNOW IN THE COMMENTS BELOW.
- HAVE YOU TRIED THIS MINI PAVLOVA CAKES – QUICK & EASY RECIPE?
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3 thoughts on “Mini Pavlova Cakes – Quick & Easy Recipe”
A classic of pastries! Who doesn’t love a sweet pavlova?
Great recipe, guys. Ellie grew up in NZ and AUS, so we were aware it’s from there. 🙂
Thank you Stefan! We love this dessert crunchy and creamy. It’s a great treat