Classic Pavlova with Berries

Pavlova cake is a portioned version of the famous Pavlova cake, which many people love for its exceptional delicacy. It is quite quick and easy to prepare, which is a big advantage. The main thing is not to leave the kitchen for a long time and to periodically check the baking process of the egg white base through the window: it should retain a beautiful white color and only brown slightly.

Pavlova cake is a refined dessert with an airy texture that often steals the show at any meal. The base of the Pavlova is a crispy meringue crust, made from egg whites beaten with sugar to achieve a slightly crunchy texture on the outside and a soft, fluffy interior. The secret to a successful meringue is to be patient and beat it long enough to achieve that firm but slightly creamy consistency. If you want to impress yourself or your guests, Pavlova is a dessert you will definitely be proud of, thanks to its elegance and taste.

• Beat the egg whites with a mixer until they reach stiff peaks.
• Gradually add the sugar, lemon juice and cornstarch.
• Transfer the meringue mixture into a piping bag and line a baking tray with baking paper.
• Pipe small circles of meringue onto the tray, forming low edges to create nests. Bake at 100°C for 2 hours.
• Prepare the cream: beat the heavy cream with the powdered sugar, then once it is smooth, add the mascarpone and beat again.
• When the meringue bases are ready, let them cool completely. Put the prepared cream in a piping bag, use a metal tip and fill the meringue nests with cream.
• Decorate with berries and, if you like, a few small mint leaves. Dust lightly with powdered sugar.

What is Pavlova and why this version is special

Pavlova is a meringue‑based dessert with a crisp shell and marshmallow‑soft center, usually topped with cream and fresh fruit. In this recipe, the classic cake is transformed into individual mini portions that are perfect for serving to guests. The mascarpone cream and forest berries give each little Pavlova a rich, yet balanced taste, ideal for special occasions.

Ingredients for perfect mini Pavlova cakes

To make these desserts, you only need egg whites, sugar, lemon juice and cornstarch for the meringue base. Heavy cream, powdered sugar and mascarpone come together in a smooth, stable cream that sits beautifully in the meringue nests. Fresh berries and a few mint leaves add colour, freshness and a pleasant fruity aroma to every bite.

How to whip the egg whites correctly

For a stable meringue, the egg whites must be beaten until they form stiff, glossy peaks before you add the other ingredients. Gradually incorporating the sugar while continuing to beat helps it dissolve completely and creates a smooth texture. The lemon juice and cornstarch are added to stabilise the foam, so the mini Pavlovas keep their shape while baking and do not collapse.

Shaping and baking the meringue nests

Once the mixture is ready, it is transferred into a piping bag for easy, even shaping. Small circles are piped onto a tray lined with baking paper, leaving a shallow hollow in the middle to hold the cream later. Baking at a low temperature for about two hours dries the meringue gently, giving it a crisp outer layer and a light, tender interior.

Making the mascarpone cream filling

The cream starts with cold heavy whipping cream beaten together with powdered sugar until it becomes light and fluffy. Mascarpone is then added and mixed in carefully, creating a smooth, rich texture that is still firm enough to pipe. This combination gives a delicate flavour that pairs wonderfully with the sweet meringue and the tartness of the berries.

Assembling and decorating the mini Pavlova cakes

After the meringue bases have cooled completely, they are filled with the mascarpone cream using a piping bag fitted with a decorative tip. Fresh berries are placed on top to create a colourful, appetising look, and you can finish with a few mint leaves for a touch of green. A final dusting of powdered sugar makes the dessert look elegant and ready for the table.

FAQ

Why do I need lemon juice and cornstarch in the meringue?

Lemon juice adds acidity and helps stabilise the egg whites, while cornstarch supports the structure of the meringue, so the mini Pavlovas stay crisp on the outside and soft inside.

Can I replace mascarpone with another cheese?

You can use a rich cream cheese instead of mascarpone, but the flavour will be slightly tangier. Make sure it is at room temperature so it blends smoothly into the whipped cream.

How do I prevent the meringue from cracking too much?

Bake the meringues at a low temperature and avoid sudden changes in heat. After baking, let them cool slowly in the turned‑off oven, which helps reduce cracks on the surface.