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Close up of a mini pavlova topped with lemon curd and blueberries.
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Home » Recipes » Desserts

Mini Pavlova with Lemon Curd

Published: Nov 9, 2022 by Kate

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Mini pavlovas and photo of ingredients.
Close up of a mini pavlova topped with lemon curd and blueberries.

This easy Pavlova recipe is marshmallowy and chewy soft inside with a crisp outside. The individual pavlova nests are then filled with zesty lemon curd, whipped cream, and berries. The results are a tasty and elegant dessert.

Side view of a pavlova topped with whipped cream, lemon curd and blueberries.
Mini Pavlovas with Lemon Curd.

You're going to love these elegant mini pavlova nests! They're easy to make and the results are chewy and marshmallowy inside, with a crisp exterior.

The whipped cream and lemon curd fillings give a wonderful contrast of flavors. Berries and fresh mint make them pretty and add taste and texture.

I've long been a huge fan of pavlova. While meringues are crisp all the way through, pavlova has a distinctive chewy inside with a firm, crisp outside. The texture contrast is out of this world good!

Lemon curd is my favorite filling for pavlova because the tart tang really cuts through the sweetness of the pavlova nests.

Jump to:
  • Why You'll Love This Recipe
  • What is Pavlova?
  • Ingredients
  • How to make Mini Pavlova from scratch
  • Substitutions
  • Recipe Tips
  • FAQ
  • 📖 Recipe
  • 💬 Comments

Why You'll Love This Recipe

The chewy texture of the inside of the pavlova is a great contrast to the crispy exterior.

It's an easy make-ahead dessert. Make the nests up to 2 days ahead, store them in an airtight container, and then just assemble them with the toppings and serve.

The individual mini pavlova nests are perfect for a dinner party or potluck.

You can customize the berry toppings to your favorite fruit.

After filling with cream, pavlova must be stored in the fridge. However, it can then become soggy. I prefer making individual small pavlovas so you can just fill the ones you need and serve them immediately. The remaining pavlova nests can be stored for up to 2 days. Then just add lemon curd, cream and toppings and serve.

They're perfect to bring to a potluck, along with Chocolate Peanut Butter Rice Krispie Treats!

What is Pavlova?

Pavlova is a meringue-based dessert made with a base of beaten egg whites and sugar and typically topped with fruit and whipped cream.

It originated in Australia or New Zealand in the early 20th century and it was named after the Russian ballerina Anna Pavlova.

Pavlova is either served as a cake, or as mini individual nests.

Ingredients

Ingredients in bowls on a table.
  • Egg whites: Ensure that there is no yolk in the egg whites.
  • Granulated sugar: To sweeten the pavlova.
  • Cornstarch: This essential ingredient helps to get the classic pavlova chewy interior and crisp exterior.
  • Vanilla extract: To add sweetness and flavor.
  • Lemon juice or white vinegar: Adding acid will help the pavlova to whip up and aerate, as well as keep it stable.

For the toppings:

Whipped cream and sugar: for the cream filling.
Lemon curd: for the tangy filling. You can find it in the jam aisle of larger supermarkets. Alternatively use lemon pie filling or omit it.
Blueberries and mint: to top the mini pavlovas.

See the recipe card for the full method and quantities.

How to make Mini Pavlova from scratch

If you're wondering how to make this mini individual pavlova recipe, don't worry, it's easy!

Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.

Preheat the oven to 275F/140C. Line a baking sheet with baking parchment paper or a silicone mat.

Tip: ensure the bowl, whisk, and spoon are clean and have no oil or grease, otherwise the egg whites won't stiffen properly.
Tip: Ensure there is no yolk at all in the egg whites.

Whisking the egg whites.
Foamy stage + stiff peaks.

Beat the egg whites: Pour the egg whites into the bowl and whisk with an electric mixer until soft peaks form.

Add the remaining ingredients: Gradually add the sugar to the egg whites and whisk until the mixture is stiff and glossy. Gently fold the cornstarch, vinegar (or lemon juice), and vanilla into the egg mixture with a clean spatula or large metal spoon.

Piping out the individual pavlovas.

Create mini nests: Transfer the meringue to a piping bag fitted with a star nozzle. Pipe the meringue in 3-inch circles onto the baking paper or silicone mat to form the bases of the 'nests', then pipe 2-3 turns around the edge of each mini pavlova for the walls of the nest.

Bake: Place the tray into the oven and bake for 1.5 hours or until the outer shell is pale, slightly golden and firm to the touch. Remove from the oven and allow to cool completely on a wire rack.

Making the whipped cream.

Whip the cream: Whip the cream and powdered sugar together until fluffy on high speed. It is important not to overwhip the cream. Whipping time depends on the power of the mixer - it is about 2-4 minutes. Transfer the whipped cream to a piping bag fitted with a star nozzle.

Lemon curd and whipped cream on an individual small pavlova.

Add the toppings: Fill the Pavlova cakes with whipped cream and a teaspoonful of lemon curd. Top with berries and a sprig of mint.

TIP: It is best to serve these pavlovas immediately and not store them in the refrigerator for more than a few hours or they will become soggy.

Close up of a mini pavlova with lemon curd and berries.

Substitutions

  • Try swapping the lemon curd for lime curd. Or leaving it out.
  • Use any berries you like, or try sliced peeled kiwi fruit.
  • Instead of the whipped cream topping, try Cool Whip or homemade pastry cream.
  • Instead of lemon juice in the pavlova, try white vinegar.

Recipe Tips

  • Ensure the bowl, whisk, and spoon are clean and have no oil or grease, otherwise, the egg whites won't stiffen properly.
  • Make sure there is no yolk at all in the egg whites.
  • It is best to serve these pavlova cakes immediately and not store them in the refrigerator for more than a few hours or the pavlovas will become soggy.
  • Once assembled, the pavlovas will need to be stored in the refrigerator. However, after refrigeration, they tend to go a bit soggy when the cream softens the meringue.

FAQ

Is it okay to make pavlova the day before?

You can make the pavlova recipe up to 2 days ahead as long as no cream or fillings are added. Store the dry pavlova in an airtight container on the counter. Assemble with the cream and fruit just before serving.

What's the Difference Between Pavlova and Meringue?

Although both pavlova and meringue are made of whipped egg white and sugar, meringue is dry and crisp throughout, but pavlova has a chewy marshmallowy inside and crispy outside.

Why do you need cornstarch in pavlova?

The cornstarch helps pavlova to get the classic chewy centre contrasted with the crispy exterior.

Why do you need vinegar in pavlova?

In a pavlova, vinegar (or lemon juice) is an acid that helps to stabilize and hold air in the whisked egg whites.

A small pavlova with a bite taken out.

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📖 Recipe

A plate with mini pavlovas on it.

Mini Pavlovas with Lemon Curd

Kate | Wow Easy Recipes
This easy Pavlova recipe is marshmallowy inside and crisp outside. The individual pavlova nests are filled with lemon curd, cream and berries.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Dessert
Cuisine American, Australian, New Zealand
Servings 8
Calories 247 kcal

Equipment

  • bowl
  • electric mixer
  • baking sheet
  • piping bag

Ingredients
  

  • 4 egg whites (room temperature)
  • 1 cup granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

For the whipped cream:

  • 1 cup heavy whipping cream
  • 1 tablespoon powdered confectioner's sugar

For topping:

  • ¼ cup lemon curd
  • 1 cup blueberries
  • 8 mint leaves

Instructions
 

  • Preheat the oven to 275°F/140°C. Line a baking sheet with baking parchment paper or a silicone mat.
  • Pour the egg whites into the bowl and whisk with an electric mixer until soft peaks form.
  • Gradually add the sugar to the egg whites and whisk until the mixture is stiff and glossy.
  • Gently fold the cornstarch, vinegar (or lemon juice), and vanilla into the egg mixture with a clean spatula or large metal spoon.
  • Transfer the meringue to a piping bag fitted with a star nozzle. Pipe the meringue in 3-inch circles onto the baking paper or silicone mat to form the bases of the 'nests', then pipe 2-3 turns around the edge of each mini pavlova for the walls of the nest.
  • Place the tray into the oven and bake for 1 ½ hours or until the outer shell is pale, slightly golden and firm to the touch. Remove from the oven and allow to cool completely on a wire rack.
  • Whip the cream and powdered sugar together until fluffy on high speed. Transfer the whipped cream to a piping bag fitted with a star nozzle.
  • Fill the Pavlova cakes with whipped cream and a teaspoonful of lemon curd. Top with berries and a sprig of mint.

Notes

For best results, use room temperature egg whites.
Ensure the bowl, whisk, and spoon are clean and have no oil or grease, otherwise the egg whites won't stiffen.
Make sure is no yolk at all in the egg whites.
It is best to serve these pavlovas immediately and not store them in the refrigerator for more than a few hours or they will become soggy.

Nutrition

Calories: 247kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 34mgSodium: 55mgPotassium: 75mgFiber: 1gSugar: 33gVitamin A: 490IUVitamin C: 3mgCalcium: 25mgIron: 0.2mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Keyword mini pavlova, pavlova recipe
Tried this recipe?Head down to the comments and give it a star rating!

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Reader Interactions

Comments

    5 from 6 votes (1 rating without comment)

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    Recipe Rating




  1. Sisley White - Sew White

    November 09, 2022 at 1:09 pm

    5 stars
    These are so cute and so easy to make. I love the lemon curd, it really makes it super yummy.

    Reply
  2. Beth

    November 09, 2022 at 1:20 pm

    5 stars
    The tart lemon curd with the cream and pavlova is delicious. Such an easy dessert recipe!

    Reply
  3. Janessa

    November 09, 2022 at 1:28 pm

    5 stars
    These are so beautiful! I loved making pavlova in individual portions.

    Reply
  4. Tavo

    November 24, 2022 at 11:28 am

    5 stars
    Super easy, and I have to say that these were my first time trying to make pavlovas. The lemon curd was so good on the sweet pavlova!

    Reply
  5. Glenda

    November 27, 2022 at 11:54 am

    5 stars
    A lovely dessert! Our guests were in awe when I brought these pavlovas to the table. I didn't mention how easy they were. lol I had never used lemon curd to fill a pavlova before and it was perfect. The tart lemon was a great balance for what is usually and over-sweet dessert. This is by far my new favorite. Thanks for the recipe!

    Reply

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Close up of a mini pavlova topped with lemon curd and blueberries.
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Hi, I'm Kate! I'm a food blogger and cookbook author from the Pacific Northwest.
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