How To Make a Mini Pavlova (Video)

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If you’re planning a special dinner and you want to serve an ethereal dessert, try these Mini Pavlova’s and present a restaurant-quality confection like a true pastry chef.

An airy treat with an outer layer of sweet, crisp meringue and fluffy, marshmallow-like interior is topped with fresh berries folded lightly into smooth, rich whipped cream. Pavlova meringue is made with cornstarch which gives the dessert its velvety texture.

Pavlova is a dessert named for the famous Russian ballerina, Anna Pavlova, whose dance group toured New Zealand and Australia in 1926. The story behind the dessert is that a hotel chef used Anna’s tutu as inspiration for creating the billowy treat.


– Ingredients
– 4 Egg Whites
– 1 Cup of sugar
– 1 Tablespoon of cornflour
– 1 Teaspoon of white vinegar
– ½ Cup of whipping cream
– Mixed fruit


1. Add egg white to a bowl and beat until soft peaks form.
2. Add the sugar gradually and beat in slowly.
3. Add the cornflour and white vinegar and fold through.
4. Add the mixture to ramekins or small oven proof bowls..
5. Bake at 120c or 240F for 35-40 minutes.
6. Turn oven off and open door slightly and leave to cool for an hour.
7. Whip the cream and add some mixed fruits and fold through.
8. Add to the top of the pavlova’s and serve.