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This pavlova for one is made with one egg white and baked low until the shell turns crisp and the center stays soft and marshmallow-like. Top this mini pavlova with whipped cream and fresh fruit for a single serving dessert that’s simple enough for beginners.
Featured Comment
“Made this today – topped with pluots. So Good…”
– Gail
Quick Look
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Equipment: Electric hand mixer, baking sheet, and parchment paper
- Cook Method: Baked
- Servings: 1 to 2
- Difficulty: Easy
An individual pavlova made from one egg white with a crisp meringue shell, marshmallow-like center, whipped cream, and fresh berries.
About This Single Serving Pavlova Recipe
What is a pavlova? Pavlova is a meringue-based dessert with a crisp outer shell and a soft, marshmallow-like center, topped with whipped cream and fresh fruit. The dessert is named after Russian ballerina Anna Pavlova, who toured Australia and New Zealand in the 1920s. Pavlova and meringue start from the same base, but meringue bakes until it’s crisp all the way through. Pavlova bakes in a low oven, just long enough for the outside to set into a thin shell while the inside stays soft and slightly sticky.
You can shape the shell with a spoon or pipe it with a large tip. Either way, press a shallow well into the center before baking so the whipped cream has somewhere to sit.
This pavlova recipe for one is made with one egg white, sugar, cornstarch, and cream of tartar for the meringue base. I tested this recipe over and over until the ingredient ratios produced the right texture every time. Too much sugar and the meringue weeps. Too little cornstarch and the center stays hollow instead of dense and cloud-soft. Getting those ratios right is the difference between a pavlova that works and one that collapses on the counter.
Pavlova looks impressive, but the technique is simple whether you’re making one small meringue or a full-size dessert for a crowd.
If you like this kind of single serving dessert, try my Small Fresh Fruit Tart, Chocolate Pot de Crème For One, Pear Clafoutis For One, or Mini Boston Cream Pie.
Ingredient Notes
If you have any ingredients leftover from this mini pavlova recipe, check out our Leftover Ingredients Recipe Finder.
Egg white: Use a large, room-temperature egg white for the best volume. Room-temperature whites whip faster and hold more air than cold ones. Take the egg out of the fridge at least 20 minutes before you start. Make sure no yolk or grease gets into the bowl, as even a trace of fat will prevent the white from reaching stiff peaks.
Save the leftover yolk for any of our egg yolk recipes like small batch thumbprint cookies, mini German chocolate cake, or single serving custard.
Sugar: Granulated sugar gets added gradually while whipping. Adding it slowly gives it time to dissolve into the egg white, which creates a smooth, glossy meringue.
Cornstarch: A small amount of cornstarch stabilizes the meringue and helps create the soft center that separates pavlova from a standard meringue.
Cream of tartar: An acid that stabilizes the egg white foam so it holds its shape and volume.
Vanilla extract: Adds flavor to the meringue. You can substitute with ⅛ teaspoon of almond extract.
Lemon juice: A small amount helps stabilize the egg white and maintain volume. Fresh or bottled both work.
Whipped cream: Heavy cream, sugar, and vanilla beaten to soft peaks. Homemade whipped cream has the best taste and texture, but store-bought works too.
Recipe Variations
This single serving pavlova recipe is simple to customize with a few small changes.
Lemon curd pavlova: Spoon small batch lemon curd onto the meringue shell, then top with whipped cream and fruit. The leftover egg yolk from this recipe is exactly what you need to make the curd.
Eton mess: If the meringue cracks or collapses, break it into pieces and layer it in a glass with whipped cream and fresh berries. Same ingredients, no fuss over presentation.
Two mini pavlovas: Divide the meringue into two smaller rounds on the baking sheet instead of one. Bake the same way, same time. Good for sharing or when you want a smaller portion.
How To Make A Pavlova For One
These step-by-step photos show how to make this small pavlova recipe. See the recipe card below for ingredient amounts and full instructions.
- Preheat the oven to 225°F (107°C).
- Beat the egg white with an electric hand mixer on high until foamy, about 20 seconds. Make sure no egg yolk gets into the bowl. Even a small amount of fat will prevent the egg white from whipping properly.
- Whisk together the sugar, cornstarch, and cream of tartar in a small bowl.
- Add the sugar mixture gradually to the egg white while beating on medium speed. Once combined, increase to high and beat until stiff peaks form and the meringue is thick and glossy, about 10 minutes. The meringue is ready when you can hold the beater upside down and the peaks don’t move.
- Mix in the vanilla and lemon juice on low speed for about 10 seconds. Do not overbeat.
- Shape the meringue into a round on a parchment-lined baking sheet. You can use a spoon or pipe it with a large round or star tip. Use the back of a spoon to create a shallow well in the center for the whipped cream. Smooth the edges or leave them rustic.
- Bake for 1 hour, then turn the oven off and let the pavlova cool inside with the door closed for another hour. Do not open the oven during this time. The residual heat continues to set the shell and opening the door too early can cause cracking.
- Make the whipped cream by beating the heavy cream, sugar, and vanilla on medium speed until soft peaks form. The cream should thicken and leave trails. Soft peaks curl down slightly when you lift the beater.
- Spoon the whipped cream into the center of the cooled pavlova.
- Top with fresh fruit or berries and serve.
Expert Tips
Use a room-temperature egg white. Cold egg whites don’t whip as fast or hold as much air. Take the egg out of the fridge at least 20 minutes before starting. If you forget, place the whole egg in a bowl of warm (not hot) water for 5 minutes.
Wipe your bowl and beaters with a little lemon juice or white vinegar before you start. Even a trace of grease left from a previous recipe can stop the egg white from reaching stiff peaks.
Add the sugar mixture slowly. Dumping it in all at once can deflate the egg white and prevent the sugar from dissolving. Undissolved sugar causes the meringue to weep and bead during baking.
Check for stiff peaks before shaping. The meringue should be thick enough to hold its shape when you lift the beater. If the peaks flop over, keep beating. Underwhipped meringue will spread flat in the oven.
Don’t skip the parchment paper. Meringue sticks to unlined baking sheets and greased pans. Parchment is the only reliable nonstick surface. Do not use wax paper.
Check the weather. Humidity is the biggest environmental threat to pavlova. Moisture in the air can prevent the shell from crisping and cause the meringue to weep. Avoid making pavlova on rainy days, and don’t boil water or cook steamy foods at the same time.
Troubleshooting
Why did my pavlova crack?
Cracking is normal for pavlova. It happens when the oven cools unevenly or the door is opened during baking. Letting the pavlova cool completely inside the oven with the door closed helps reduce it, but cracks won’t affect the taste. Whipped cream and fruit cover them.
Why did my pavlova collapse or deflate?
The meringue was underwhipped or the oven temperature was too high. Stiff peaks should hold their shape when the beater is lifted. If your oven runs hot, use an oven thermometer to verify the temperature.
Why is my pavlova weepy or beading on the surface?
The sugar didn’t fully dissolve into the egg white, or it was a humid day. Add the sugar mixture slowly and beat until the meringue feels completely smooth when you rub a small amount between your fingers. If it feels gritty, keep beating.
Why is my pavlova sticky on the outside?
Humidity is the most common cause. Pavlova absorbs moisture from the air, which softens the shell. Store the cooled meringue in an airtight container at room temperature if you’re not enjoying it right away.
Why is the inside of my pavlova tough or gummy?
The oven was too hot. Pavlova needs a low, steady temperature to dry the outside without overcooking the interior. An oven thermometer helps, since most home ovens run 10 to 25 degrees off from the dial setting.
Why won’t my egg white reach stiff peaks?
There’s fat in the bowl. Even a speck of yolk, a trace of grease, or residue from a previous recipe will prevent the egg white from whipping. Start over with a clean bowl and a freshly separated egg.
Pavlova Toppings
A mini pavlova is a blank canvas for whatever fruit and toppings you have on hand. Add toppings just before serving so the meringue shell stays crisp.
- Fresh berries: Strawberries, blueberries, raspberries, or blackberries.
- Sliced fruits: Kiwi, mango, peaches, or plums.
- Lemon curd: A bright, citrusy layer that pairs well with the sweet meringue and whipped cream. Use the leftover egg yolk to make a small batch.
- Raspberry coulis: A smooth, tangy sauce that balances the sweetness. Recipe below.
- Chocolate shavings: A sprinkle of dark or milk chocolate.
- Fresh mint: A few leaves add a refreshing finish.
How to Make Raspberry Coulis
- In a saucepan, combine 6 ounces fresh raspberries, 2 tablespoons sugar, and ½ teaspoon lemon juice. Cook over medium-low heat, stirring until the sugar dissolves, about 5 minutes.
- Remove from heat and puree in a blender.
- Strain through a fine mesh sieve into a bowl, pressing to remove seeds. Discard the seeds.
- Chill before drizzling over your pavlova.
This coulis pairs well with other desserts like single serve vanilla ice cream, yogurt, or my small chocolate cake recipe. Store in the fridge for up to a week.
Frequently Asked Questions
Yes. The baked meringue shell can be stored in an airtight container at room temperature for up to 2 days. Add whipped cream and fruit just before serving. Once assembled, pavlova should be eaten within a few hours before the cream softens the shell.
Bake at 225°F (107°C) for 1 hour, then turn the oven off and let the pavlova cool inside with the door closed for another hour. The shell should be dry to the touch and lift easily off the parchment paper when it’s done.
The meringue shell is light, sweet, and crisp with a center that tastes like a soft marshmallow. Topped with whipped cream and fresh fruit, the combination is sweet, tangy, and creamy in every bite.
Store an untopped meringue shell in an airtight container at room temperature for up to 2 days. Do not refrigerate an untopped shell because the moisture will soften it. If the pavlova is already topped with whipped cream and fruit, refrigerate and eat within a few hours.
No. Carton egg whites frequently fail to whip to stiff peaks for pavlova. One fresh egg, separated by hand, produces the best results.
Yes. Double all the ingredients and shape two small pavlovas or one larger one on the baking sheet. Bake the same way and for the same amount of time.
The finished meringue is roughly 4 to 5 inches across and about 1 inch tall with a shallow well in the center. It serves one generously or two as a lighter dessert.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this pavlova for one or any recipe on One Dish Kitchen, let me know how it turned out by rating the recipe and leaving a comment below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen). I’d love to see it!
Pavlova For One
Equipment
- Parchment paper
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 or sliced fruit
Instructions
- Preheat the oven to 225°F (107°C).
- Beat the egg white with an electric hand mixer on high until foamy, about 20 seconds. Make sure no yolk or grease is in the bowl before starting.
- Whisk together the sugar, cornstarch, and cream of tartar in a small bowl.
- Add the sugar mixture gradually to the egg white while beating on medium speed. Once combined, increase to high and beat until stiff peaks form and the meringue is thick and glossy, about 10 minutes. The meringue is ready when the peaks hold their shape and don't flop over when you lift the beater.
- Mix in the vanilla and lemon juice on low speed for about 10 seconds. Do not overbeat.
- Shape the meringue into a round on a parchment-lined baking sheet. You can use a spoon or pipe it with a large round or star tip. Use the back of a spoon to create a shallow well in the center for the whipped cream. Smooth the edges or leave them rustic.
- Bake for 1 hour. Turn the oven off and let the pavlova cool inside with the door closed for another hour. Do not open the oven during this time. The pavlova is done when the shell is dry to the touch and lifts easily off the parchment. Once cooled, serve immediately or store covered at room temperature for up to 2 days.
- Make the whipped cream by beating the heavy cream, sugar, and vanilla on medium speed until soft peaks form. The cream should thicken and leave trails when you drag the beater through it. Soft peaks curl down slightly when you lift the beater. For a sweeter whipped cream, add an extra teaspoon of sugar.
- Spoon the whipped cream into the center of the cooled pavlova.
- Top with fresh fruit or berries and serve.
Notes
Nutrition
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.
I tried and couldnt even get it to stiff peaks. I followed all the instructions and even searched up what could’ve gone wrong and apparently youre supposed to add the sugar after the soft peak stage. The recipe said before. I literally whipped for an hour and it still didn’t work out and it eventually even got over whipped. Part of it is my fault but part of it is the recipe.
Thanks so much for sharing your feedback. I’m really sorry it didn’t work out for you, pavlovas can definitely be tricky! I’ve tested this recipe many times and the method of adding sugar early has always worked well for me, as well as for many others. That said, meringue can be sensitive to all kinds of variables, like even a trace of yolk in the whites, a greasy bowl, or even humidity in the air. I hope you’ll consider trying it again, I’d love for it to work for you too.
I cannot explain how excited I am to have this option of a pavlova for ONE! There’s just two of us and my hubby isn’t a marshmallow fan. I’m absolutely making this TODAY! Cannot wait to dive into your other recipes. I’m super excited for the small batch options!
I love pavlova and I live alone so this is really great. I look forward to making one for myself soon. I love your website, it is fantastic for single people. Thank you Joanie.
I think I’ll find a bakery that sells Pavlovas instead of baking one, but it does look scrumptious!!!
Made this today – topped with pluots. So Good. I enjoy baking – single serve allows the need without the extra 🙂
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
Hi Rosalee! What a beautiful birthday dessert! Yes, you can use frozen and thawed berries for the topping.
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.
Just wondering what the diameter of this so I’ll know how thick it should be. Thanks so much!
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.
Good recipe.
Thank you!