Mary Berry Mini Pavlova Recipe

This crisp, marshmallow-soft Mary Berry Mini Pavlova is made with whipped egg whites and double cream, and ready in 1 hour 15 minutes. The satisfying crack of the meringue shell reveals a tender, chewy centre beneath the fresh fruit. I love serving these individual desserts at summer gatherings because everyone gets their own.

Why This Classic Works

Making pavlovas used to intimidate me until I realised the secret is a slow, low oven. Whipping the sugar in gradually creates a stable, glossy meringue that does not collapse.

I learned the hard way that skipping the vinegar and cornflour gives you a brittle meringue. This version balances the crisp shell with a proper marshmallow core perfectly.

Mary Berry Mini Pavlova Ingredients

• 4 large egg whites (room temperature)
• 225g caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
• 300ml double cream
• 300g mixed fresh berries (strawberries, raspberries, blueberries)

How To Make Mary Berry Mini Pavlova

1. 1. Prep the trays: Preheat the oven to 140°C (120°C fan). Line two large baking trays with baking parchment.
2. 2. Whisk the whites: In a clean glass bowl, whisk the egg whites until they form stiff peaks.
3. 3. Add the sugar: Add the caster sugar one tablespoon at a time. Whisk constantly until the mixture is thick and glossy.
4. 4. Fold in extras: Gently fold in the cornflour and white wine vinegar using a metal spoon.
5. 5. Shape the nests: Spoon the mixture into 6 equal circles on the trays. Make a small dip in the centre of each.
6. 6. Bake and cool: Bake for 45 to 50 minutes until crisp. Turn the oven off and leave them to cool completely inside.
7. 7. Decorate: Whip the double cream until soft peaks form. Spoon into the cooled pavlovas and top with fresh berries.

Recipe Tips

• Clean equipment: Any grease in your bowl will stop the egg whites from whipping to stiff peaks.
• Room temperature eggs: Cold egg whites do not whip as well or achieve the same volume.
• Cool in the oven: Letting the meringues cool inside the turned-off oven prevents sudden temperature drops that cause cracking.

What To Serve With Mini Pavlova

Serve these sweet meringues with a sharp fruit coulis or passion fruit curd to balance the sugar. A sprig of fresh mint on top adds a vibrant pop of green.

How To Store

Store the un-filled meringue nests in an airtight container at room temperature for up to two weeks. Once filled with cream and fruit, they must be eaten within a few hours.

FAQs

• Can I use carton egg whites? Carton egg whites are pasteurised and can be harder to whip to stiff peaks. Fresh eggs yield the most reliable meringue structure.
• Why did my pavlovas weep syrup? Weeping usually means the sugar did not dissolve fully before baking. Whisk the sugar in slowly until the mixture feels smooth between your fingers.
• Can I freeze pavlova nests? Yes, you can freeze the un-filled nests in a rigid container for up to a month. Thaw them at room temperature before adding your toppings.

Nutrition

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 55mg
• Sodium: 45mg
• Total Carbohydrate: 38g
• Protein: 3g

Try More Recipes:

• Mary Berry Pavlova Wreath Recipe
• Mary Berry Pavlova Recipe
• Mary Berry Christmas Pavlova Wreath Recipe