A delightful mini pavlova using just one egg white! Savor a light, elegant dessert that's simple to make and perfect for one or two people to enjoy.
A pavlova is a classic dessert that is perfect for a sweet treat when you're craving something light and elegant. Ideal for one or two people to enjoy, this mini pavlova recipe calls for using just one egg white and offers a touch of indulgence without overindulgence. Follow along as we guide you through the process of creating this exquisite dessert that is sure to become a cherished addition to your recipe collection.
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What Is A Pavlova?
A pavlova is a beautiful meringue-based dessert with a crisp outer shell and a soft, marshmallow-like center. It is typically topped with whipped cream and fresh fruit, making it a lovely, light dessert that is perfect for any occasion.
What Is The Origin And History Of A Pavlova?
Pavlova is named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in the 1920s. Both countries claim to have invented this dessert in her honor, and it remains a popular and beloved treat in both nations today.
Why This Recipe Works
- Requires a few simple ingredients: Making a pavlova is incredibly easy because it requires only a few basic ingredients and follows a straightforward process. The main components of this mini pavlova are an egg white, sugar, cornstarch, cream of tartar, lemon juice, and vanilla extract. By whipping the egg white and gradually adding the other ingredients, you create a meringue mixture that can be shaped and baked to form the pavlova base.
- Easy to make: A pavlova doesn't require any complicated techniques or specialized equipment. A simple hand mixer is sufficient to whip the egg white and create a satiny texture. The baking process is also uncomplicated, as the pavlova bakes at a low temperature until crisp and dry.
- A customizable recipe: The decoration and assembly of a pavlova are easy and customizable. The dessert is usually topped with whipped cream and fresh fruit, allowing you to choose your favorite seasonal fruits and create a visually appealing presentation.
- Recipe doubles well: If you'd like to make a large pavlova or make two small pavlovas, just double the ingredient amounts.
The Ingredients
Ingredient Notes
See below for ways to use leftover ingredients.
- Egg white: Use a large, room-temperature egg white for optimal whipping and volume. Ensure that there is no yolk or grease in the mixing bowl, as these can inhibit the egg white from reaching stiff peaks.
- Sugar: Granulated sugar is typically used for pavlova recipes. It should be added slowly to the egg white while whipping to ensure it dissolves properly and creates a smooth, glossy meringue.
- Cornstarch: This ingredient helps stabilize the meringue and provides the pavlova with its characteristic soft, marshmallow-like center.
- Cream of tartar: This ingredient helps stabilize the egg white while whipping, ensuring that it holds its shape and volume.
- Vanilla: Vanilla extract enhances the flavor of the pavlova. If you don't have vanilla extract, you can use the seeds from a vanilla bean or substitute it with another extract, such as almond for a different flavor profile.
- Lemon juice: Use bottled or freshly squeezed lemon juice. This ingredient helps to stabilize the egg white and helps it retain its volume.
- Whipped cream ingredients: Heavy cream, sugar, and vanilla extract. Although I prefer the taste and texture of homemade whipped cream, especially on a pavlova, you can use store-bought whipped cream instead.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
How To Make A Pavlova
These step-by-step photos and instructions are here to help you visualize how to make pavlova. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat the oven to 225° F (107° C).
- Add the egg white to a medium-sized bowl. Beat with an electric hand mixer on high speed until foamy, about 20 seconds.
Pro Tip: Don't allow any egg yolk to spill into the egg white. Even the smallest amount of egg yolk in the white can stop the egg from whipping.
- In a separate small bowl, whisk together the sugar, cornstarch, and cream of tartar.
- Slowly add the sugar mixture to the egg white while beating at medium speed. Increase the speed to high and beat until stiff peaks form and the mixture looks thick and glossy. This process takes me about 10 minutes with my electric mixer on high speed.
- Add the vanilla and lemon juice and beat for an additional 10 seconds.
- Spoon the meringue onto a parchment-lined baking sheet. Indent the center with a spoon so that the meringue is slightly higher along the rim. This is to allow room for the whipped cream. Either smooth out the edges or leave them the way they are. I love the free-form, imperfect look of a meringue or pavlova.
- Put the meringue into the oven and bake for 1 hour. Then, turn off the oven and let the meringue cool inside the oven for 1 hour.
Pro Tip: Once the pavlova is cool, you can store it covered at room temperature for up to 2 days or you can enjoy it right away.
- Make the whipped cream: Using an electric hand mixer or a balloon whisk, whip the heavy cream, sugar, and vanilla extract on medium speed until soft peaks form.
Pro Tip: As you whip the cream and sugar together, you'll start to see the mixture increasing in volume. The cream will begin to thicken, become smooth, and leave trails in the mixture. When you lift the beaters or take the whisk out of the cream, the peaks are soft and will curl downwards and melt back into themselves almost immediately.
Note: Since a pavlova is already very sweet, I only use 1 teaspoon of sugar in the whipped cream. If you would like the whipped cream to be sweeter, add an additional teaspoon of sugar.
- Spoon the whipped cream over the top of the pavlova.
- Top with fresh fruit and/or berries.
Pro Tip: It is best to make a pavlova on a dry day with low humidity and no rain. Moisture in the air can affect the pavlova. Also, don't cook or boil a kettle when making pavlova. These activities can create steam which will add moisture to the air.
Expert Tips
- Watch the weather. It is best to make a pavlova on a dry day with low humidity and no rain. Moisture in the air can affect the pavlova. Also, don't cook or boil a kettle when making pavlova. These activities can create steam which will add moisture to the air and can cause the pavlova to collapse during or after baking.
- Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. We provide a lot of information within the body of this recipe post to ensure that your pavlova comes out perfectly every time. This dessert comes together quickly so it's a good idea to fully understand the recipe and have everything ready before beginning.
- Make sure your egg white is at room temperature. A room temperature egg white will whip faster than a cold egg white. Also, a room temperature egg white will whip into a greater volume than a cold egg white. Just take the egg out of the refrigerator at least 20 minutes before you are ready to make your pavlova.
- Ensure your mixing bowl and beaters are completely clean and free of grease, as any trace of fat can prevent the egg whites from whipping properly.
- You can make two small pavlovas by dividing the meringue into two circles on the baking sheet.
- Consider making a raspberry coulis to drizzle over the pavlova. A coulis is a simple and delicious sauce made from puréed and strained fruit. You can use just about any type of fruit in this recipe but I often make a raspberry coulis which I find to be absolutely delicious and a gorgeous crimson color. To make a coulis, place 6 ounces of fresh raspberries into a saucepan on medium-low heat. Add 2 tablespoons of sugar and ½ teaspoon of lemon juice. Heat and stir gently until the sugar is completely dissolved, about 5 minutes. Then, remove the pan from the heat. Next, transfer the raspberry mixture to a blender and puree. Finally, pour the mixture through a fine mesh sieve into a bowl and discard the seeds. You might have to press down on the mixture to allow it to flow through. Chill in the refrigerator before using. This coulis recipe will yield more than you will need for the pavlova. Store the remaining coulis in a covered container in the refrigerator. It will stay good for about a week. Use the remainder over ice cream or yogurt, pour it over chocolate cake, or pour it into the bottom of a champagne glass and top with champagne, prosecco, or your favorite bubbly to make a raspberry mimosa!
Frequently Asked Questions
You can make the pavlova shell up to 2 days in advance. Store it in an airtight container at room temperature. Add the whipped cream and fruit just before serving.
It really doesn't matter if your pavlova cracks, it'll still be incredibly delicious! Just try to piece it back together using the whipped cream as "glue" if you'd like.
The key to achieving the perfect pavlova texture is to bake it low and slow. Bake your pavlova at a low temperature (225°F/107°C) for 1 hour and then turn the oven off and let the pavlova cool in the oven for another hour. This will ensure that it cooks evenly and dries out the excess moisture, giving it that classic crispy exterior and marshmallowy interior.
No, pavlova is not suitable for freezing as the meringue will lose its texture and become soggy when thawed. It is best to enjoy pavlova fresh on the day it is made.
Yes. To make two small pavlovas or one large pavlova, just double the ingredient amounts.
A meringue is a mixture of whisked egg whites and sugar with a bit of cream of tartar to help stabilize the egg whites. Pavlova has also whipped egg whites but with other ingredients like cornstarch added to help the egg whites stabilize. Meringues are often made as small cookies while pavlova is usually topped with whipped cream and fruit.
The main differences between meringue and pavlova lie in the ingredients used, resulting in a different texture, and the way they are prepared and served.
The Best Toppings For Pavlova
- Fresh berries like strawberries, blueberries, raspberries, or blackberries
- Sliced kiwi
- Sliced mango
- Stone fruit like peaches or plums
- Fresh mint
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this pavlova recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Egg yolk: Deep Dish Brownie, Irish Soda Bread, Pineapple Upside Down Cake, Coffee Cake, Soft Ginger Cookies
- Cornstarch: Chocolate Pudding, Cherry Pie, Chocolate Chip Cookies, Chess Pie, Pecan Pie, Slow Cooker Sesame Chicken
- Cream of tartar: Meringues, Snickerdoodles, Lemon Meringue Pie, Chocolate Mousse, Coconut Cream Pie
- Lemon juice: Lemon Bars, Lemon Curd, Lemon Blueberry Muffin, Alfredo Sauce, Tzatziki Sauce, Chicken Piccata
- Vanilla: Strawberry Crisp, Pound Cake, Peanut Butter Fudge, Flan, Carrot Cake
- Heavy cream: Crustless Quiche, French Silk Pie, Cream Scones, Panna Cotta, Smothered Pork Chops, Tuscan Chicken
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this mini pavlova recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Recipe
How To Make One Mini Pavlova
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Ingredients
- 1 large egg white , room temperature
- ¼ cup sugar
- ¼ teaspoon cornstarch
- ⅛ teaspoon cream of tartar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon lemon juice
For the whipped cream
- ¼ cup heavy cream
- 1 teaspoon sugar
- ¼ teaspoon vanilla
Toppings
- fresh berries, sliced kiwi fruit, or your favorite sliced fruits.
Instructions
- Heat the oven to 225° F (107° C).
- Add the egg white to a medium-sized bowl. Beat with an electric hand mixer on high speed until foamy, about 20 seconds.Pro Tip: Don't allow any egg yolk to spill into the egg white. Even the smallest amount of egg yolk in the white can stop the egg from whipping.
- In a separate small bowl, whisk together the sugar, cornstarch, and cream of tartar.
- Slowly add the sugar mixture to the egg white while beating at medium speed. Increase the speed to high and beat until stiff peaks form and the mixture looks thick and glossy. This process takes me about 10 minutes with my electric mixer on high speed.
- Add the vanilla and lemon juice and beat for an additional 10 seconds.
- Spoon the meringue onto a parchment-lined baking sheet. Indent the center with a spoon so that the meringue is slightly higher along the rim. This is to allow room for the whipped cream. Either smooth out the edges or leave them the way they are. I love the free-form, imperfect look of a meringue or pavlova.
- Put the meringue into the oven and bake for 1 hour. Then, turn off the oven and let the meringue cool inside the oven for 1 hour.
Make the whipped cream
- Using an electric hand mixer or a balloon whisk, whip the heavy cream, sugar, and vanilla extract on medium speed until soft peaks form.Pro Tip: As you whip the cream and sugar together, you'll start to see the mixture increasing in volume. The cream will begin to thicken, become smooth, and leave trails in the mixture. When you lift the beaters or take the whisk out of the cream, the peaks are soft and will curl downwards and melt back into themselves almost immediately.
- Spoon the whipped cream over the top of the pavlova.
- Top with fresh fruit and/or berries.Pro Tip: It is best to make a pavlova on a dry day with low humidity and no rain. Moisture in the air can affect the pavlova. Also, don't cook or boil a kettle when making pavlova. These activities can create steam which will add moisture to the air.
Notes
- Watch the weather. It is best to make a pavlova on a dry day with low humidity and no rain. Moisture in the air can affect the pavlova. Also, don't cook or boil a kettle when making pavlova. These activities can create steam which will add moisture to the air and can cause the pavlova to collapse during or after baking.
- Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. We provide a lot of information within the body of this recipe post to ensure that your pavlova comes out perfectly every time. This dessert comes together quickly so it's a good idea to fully understand the recipe and have everything ready before beginning.
- Make sure your egg white is at room temperature. A room temperature egg white will whip faster than a cold egg white. Also, a room temperature egg white will whip into a greater volume than a cold egg white. Just take the egg out of the refrigerator at least 20 minutes before you are ready to make your pavlova.
- Ensure your mixing bowl and beaters are completely clean and free of grease, as any trace of fat can prevent the egg whites from whipping properly.
- You can make two small pavlovas by dividing the meringue into two circles on the baking sheet.
- Consider making a raspberry coulis to drizzle over the pavlova. A coulis is a simple and delicious sauce made from puréed and strained fruit. You can use just about any type of fruit in this recipe but I chose to make a raspberry coulis which I find to be absolutely delicious and a gorgeous crimson color. To make a coulis, place 6 ounces of fresh raspberries into a saucepan on medium-low heat. Add 2 tablespoons of sugar and ½ teaspoon of lemon juice. Heat and stir gently until the sugar is completely dissolved, about 5 minutes. Then, remove the pan from the heat. Next, transfer the raspberry mixture to a blender and puree. Finally, pour the mixture through a fine mesh sieve into a bowl and discard the seeds. You might have to press down on the mixture to allow it to flow through. This will make more than you will need for the pavlova. Store the remaining coulis in a covered container in the refrigerator. It will stay good for about a week. Use the remainder over ice cream, pour it over chocolate cake, or pour it into the bottom of a champagne glass and top with champagne, prosecco, or your favorite bubbly to make a raspberry mimosa!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Rosalee Adams says
Is there anyway, I can make this with frozen berries? (here in the Pacific NW
we have dark berries to die for but rarely find fresh as good)
I also want to make 3 individual ones for a birthday (3 having dinner)
I am certain my
my sister would be delighted at this concept instead of a cake
Thank you so much
Joanie Zisk says
Hi Rosalee! What a beautiful birthday dessert! Yes, you can use frozen and thawed berries for the topping.
Maureen Robertson says
As a kiwi living on my own, I cant say how delighted I am to be able to indulge myself with a classic dessert and not have to throw half of it out. Thank you Joanie.
Debbie Adkins says
Just wondering what the diameter of this so I’ll know how thick it should be. Thanks so much!
Joanie Zisk says
Debbie, I would say the diameter is roughly 4 to 5 inches and the pavlova itself is about 1 inch tall with a slight indentation in the center.
J. Hegyi says
Good recipe.
Joanie Zisk says
Thank you!