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Indulge in the delicate sweetness of a Mini Pavlova, an elegant yet simple dessert that’s perfect for when you’re craving something special. This recipe, using just one egg white, creates a beautifully crisp and light meringue base, topped with a luscious cream and fresh fruits. It’s an ideal treat for one or two, bringing a touch of sophistication to any occasion without the hassle of leftovers. Whether you’re treating yourself or sharing a sweet moment with someone, this Mini Pavlova is a delightful choice that’s surprisingly easy to make.
Looking for elegant, easy-to-make desserts for one or a small group? Try our selection: the classic Mini Boston Cream Pie, indulgent Chocolate Lava Cake, rich Mini Flourless Chocolate Cake, and quick 10-Minute Tiramisu. These recipes offer a luxurious treat, perfect for satisfying your sweet cravings in smaller portions.
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.
Why You’ll Love This Recipe
- Requires a few simple ingredients: Making a small pavlova is incredibly easy because it requires only a few basic ingredients and follows a simple 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.
RELATED: Egg White Recipes
What Is A Pavlova?
A pavlova, named after the Russian ballerina Anna Pavlova who toured Australia and New Zealand in the 1920s, is a stunning meringue-based dessert. It features a crisp outer shell and a soft, marshmallow-like center, typically adorned with whipped cream and fresh fruit. This light, delightful dessert is perfect for any occasion and holds a special place in the hearts of Australians and New Zealanders, with both countries proudly claiming its invention in honor of Pavlova’s tour. Today, it remains a cherished treat in both nations.
Ingredients
If you have any ingredients leftover from this single serve Pavlova recipe, check out our Leftover Ingredients Recipe Finder.
- 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. Hold on to the egg yolk and use to make a small batch of Thumbprint Cookies, a mini German Chocolate Cake, or Cream Scones.
- 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.
- Preheat your oven to 225°F (107°C).
- In a medium bowl, use an electric hand mixer to beat the egg white on high until foamy, about 20 seconds.
Pro Tip: Make sure no egg yolk gets into the egg white. Even a tiny bit of yolk can prevent the egg white from whipping up properly.
- Mix the sugar, cornstarch, and cream of tartar in a small bowl.
- Gradually add this sugar mixture to the egg white, beating at medium speed. Then switch to high speed and continue beating until the mixture forms stiff peaks and looks thick and glossy, around 10 minutes.
- Briefly beat in the vanilla and lemon juice, just for 10 seconds.
- Place the meringue on a baking sheet lined with parchment paper. Use a spoon to create a slight indent in the center, ensuring the edges are a bit higher. This creates space for the whipped cream. You can smooth the edges or leave them as is for a rustic, free-form look.
- Bake the meringue in the preheated oven for 1 hour. Turn off the oven and let it cool inside for another hour without opening the oven door.
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.
- For the whipped cream, beat the heavy cream, sugar, and vanilla extract with an electric mixer or balloon whisk on medium until soft peaks form.
Pro Tip: While whipping the cream and sugar, you’ll notice the mixture expanding and thickening, turning smooth and leaving trails. When you remove the beaters or whisk, the peaks will be soft, curling down and melting back into the cream almost instantly.
Note: I use just 1 teaspoon of sugar in the whipped cream for pavlova, as it’s already quite sweet. For sweeter cream, feel free to add another 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. This simple sauce, made from pureed and strained fruit, can be prepared with various fruits, but raspberry is a popular choice for its delicious flavor and vibrant color. Here’s how to make it:
- Combine 6 ounces of fresh raspberries, 2 tablespoons of sugar, and ½ teaspoon of lemon juice in a saucepan. Heat this mixture over medium-low, stirring until the sugar dissolves, about 5 minutes.
- Once done, remove the pan from the heat and transfer the contents to a blender. Puree the mixture.
- Strain the puree through a fine mesh sieve into a bowl, pressing to remove seeds. Discard the seeds.
- Chill the coulis in the refrigerator before drizzling it over your pavlova.
This recipe makes more coulis than needed for one pavlova. Store any extra in a covered container in the fridge for up to a week. It’s great over ice cream, yogurt, chocolate cake, or in a champagne glass topped with your favorite bubbly to create a raspberry mimosa.
Delicious Topping Ideas For Your Pavlova
Elevate your pavlova with these scrumptious topping options that add color, flavor, and a burst of freshness.
- Fresh berries like strawberries, blueberries, raspberries, or blackberries
- Sliced kiwi
- Sliced mango
- Stone fruit like peaches or plums
- Fresh mint
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.
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:
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!
One Mini Pavlova
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
- Preheat your oven to 225°F (107°C).
- In a medium bowl, use an electric hand mixer to beat the egg white on high until foamy, about 20 seconds.Pro Tip: Make sure no egg yolk gets into the egg white. Even a tiny bit of yolk can prevent the egg white from whipping up properly.
- Mix the sugar, cornstarch, and cream of tartar in a small bowl.
- Gradually add this sugar mixture to the egg white, beating at medium speed. Then switch to high speed and continue beating until the mixture forms stiff peaks and looks thick and glossy, around 10 minutes.
- Briefly beat in the vanilla and lemon juice, just for 10 seconds.
- Spoon the meringue onto a parchment-lined baking sheet. Use a spoon to create a slight indent in the center, ensuring the edges are a bit higher. This creates space for the whipped cream. You can smooth the edges or leave them as is for a rustic, free-form look.
- Bake the meringue in the preheated oven for 1 hour. Turn off the oven and let it cool inside for another hour without opening the oven door.
Make the whipped cream
- For the whipped cream, beat the heavy cream, sugar, and vanilla extract with an electric mixer on medium speed or balloon whisk until soft peaks form.Pro Tip: While whipping the cream and sugar, you’ll notice the mixture expanding and thickening, turning smooth and leaving trails. When you remove the beaters or whisk, the peaks will be soft, curling down and melting back into the cream almost instantly.
- 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. This simple sauce, made from pureed and strained fruit, can be prepared with various fruits, but raspberry is a popular choice for its delicious flavor and vibrant color. Here’s how to make it:
- Combine 6 ounces of fresh raspberries, 2 tablespoons of sugar, and ½ teaspoon of lemon juice in a saucepan. Heat this mixture over medium-low, stirring until the sugar dissolves, about 5 minutes.
- Once done, remove the pan from the heat and transfer the contents to a blender. Puree the mixture.
- Strain the puree through a fine mesh sieve into a bowl, pressing to remove seeds. Discard the seeds.
- Chill the coulis in the refrigerator before drizzling it over your pavlova.
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 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!