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–+ servings
Close-up of mini pavlova dessert nests topped with strawberries, kiwi, and blueberries.

Mini Pavlova Dessert Nests

Light and crispy mini pavlova nests topped with whipped cream and fresh fruit.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 nests
Course: Dessert
Cuisine: Australian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pavlova Nests
  • 4 egg whites at room temperature
  • 1 cup granulated sugar
  • 1 tsp white vinegar
  • 1 tsp cornstarch
  • 1 tsp vanilla extract
For the Topping
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 cup mixed fresh fruit such as berries or kiwi

Equipment

  • Electric mixer
  • Baking sheet
  • Parchment paper

Method
 

  1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
  2. In a clean bowl, beat the egg whites until stiff peaks form.
  3. Gradually add the sugar, one tablespoon at a time, while continuing to beat until the mixture is glossy and stiff.
  4. Gently fold in the vinegar, cornstarch, and vanilla extract.
  5. Spoon the mixture onto the prepared baking sheet, forming 12 small nests with a slight indentation in the center.
  6. Bake for 60 minutes, then turn off the oven and let the pavlovas cool inside for 30 minutes.
  7. Whip the heavy cream and powdered sugar until soft peaks form.
  8. Top each pavlova nest with whipped cream and fresh fruit before serving.

Nutrition

Calories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 25mgPotassium: 60mgFiber: 1gSugar: 21gVitamin A: 200IUVitamin C: 10mgCalcium: 15mgIron: 0.1mg

Notes

Store unfilled pavlova nests in an airtight container for up to 2 days. Add toppings just before serving.

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