Mini Pavlova Hearts with Cream

Name: Mini Pavlova Hearts with Cream
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: 4 large egg whites; 1 cup granulated sugar; 1 teaspoon white vinegar; 1 teaspoon cornstarch; 1 teaspoon vanilla extract; Pinch of salt; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; Fresh fruits (e.g., berries, kiwi) for garnish

Highlighted under: Baking & Desserts

I can't resist a sweet dessert that looks as good as it tastes, and these Mini Pavlova Hearts with Cream absolutely fit the bill. Each bite offers a delightful combination of crispy meringue and fluffy cream, making them the perfect treat for any occasion. I love how easy they are to whip up, and they never fail to impress guests. With just a few simple ingredients, these charming little desserts are not only a feast for the eyes, but they also bring joy with their intricate textures and sweet flavors.

Created by

Imogen Walker

Last updated on 2026-01-10T01:34:19.865Z

When I first attempted making pavlovas, I was shocked at how simple and rewarding they are. The key is to whip the egg whites to a glossy peak before gradually adding sugar for that perfect meringue texture. I found that letting them dry out in the oven while turned off for an hour helps ensure a crisp shell and soft center, creating a delightful contrast.

One of my favorite tips is to add a splash of vanilla extract for extra flavor. I also love to decorate the pavlovas with seasonal fruits like berries, which add a burst of color and freshness. Each mini pavlova feels like a little masterpiece that’s sure to impress.

        Why You'll Love This Recipe
        Delicate, airy meringue that melts in your mouth
Customizable toppings featuring your favorite fruits
Ideal for sharing with loved ones or celebrating special occasions

      

Perfecting the Meringue

Achieving the perfect meringue is crucial for the success of your Mini Pavlova Hearts. Make sure your mixing bowl and beaters are completely grease-free, as even a small amount of fat can prevent the egg whites from whipping properly. It’s best to separate the eggs while they’re cold, then let the whites come to room temperature before whipping. This can take about 20-30 minutes, and it’ll help in achieving a stable, voluminous meringue.

When you whip the egg whites, look for the soft peaks stage where the mixture is fluffy but still droops slightly when you lift the beaters. Gradually add sugar, which should be superfine for easier incorporation, until the mixture transitions to glossy, stiff peaks. This process usually takes 8-10 minutes on high speed, so keep an eye on the texture. If it’s too dry or grainy, it won’t hold the lovely shape you want.

Creative Topping Ideas

While the classic whipped cream and fresh fruit combination is delightful, don’t hesitate to get creative with your toppings. For a richer flavor, consider adding a layer of lemon curd or chocolate ganache underneath the whipped cream. The tartness of lemon curd contrasts beautifully with the sweetness of the meringue. You could also mix in some finely chopped mint or basil into the whipped cream for a refreshing twist.

If you’re a fan of tropical flavors, chopped mango or passion fruit can elevate your mini pavlovas to a new level. You can also replace the vanilla extract in the cream with coconut extract for a summery feel. Experimenting with textural elements, like a drizzle of salted caramel or a sprinkling of crushed nuts, can add both flavor and visual appeal to your pavlovas.

Ingredients

Gather the following ingredients to make these delightful mini pavlovas:

For the Mini Pavlovas

4 large egg whites
1 cup granulated sugar
1 teaspoon white vinegar
1 teaspoon cornstarch
1 teaspoon vanilla extract
Pinch of salt

For the Cream Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Fresh fruits (e.g., berries, kiwi) for garnish

Once you have everything ready, you’re all set to create your mini pavlovas!

Instructions

Follow these steps to prepare your delicious Mini Pavlova Hearts:

Preheat the Oven

Begin by preheating your oven to 225°F (110°C) and line a baking sheet with parchment paper.

Make the Meringue

In a clean bowl, whip the egg whites using an electric mixer until soft peaks form. Gradually add sugar, beating until the mixture is glossy and forms stiff peaks. Add vinegar, cornstarch, vanilla extract, and a pinch of salt, mixing gently.

Shape the Pavlovas

Transfer the meringue to a piping bag and pipe heart shapes onto the prepared baking sheet. Use the back of a spoon to create a small well in the center of each heart.

Bake the Pavlovas

Bake in the preheated oven for about 60 minutes until the pavlovas are firm and dry to touch. Turn off the oven and let them cool inside for 1 hour.

Prepare the Cream Topping

While the pavlovas are cooling, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Assemble and Serve

Once the pavlovas are cool, gently place a dollop of whipped cream in the center of each pavlova. Add your choice of fresh fruits on top and serve immediately!

Enjoy your delightful homemade Mini Pavlova Hearts!

Pro Tips

For the best results, ensure your mixing bowl and whisk are completely grease-free. You can also make the pavlovas a day in advance
just store them in an airtight container to keep them crisp.

Storage Tips

If you’re planning to make these Mini Pavlova Hearts ahead of time, it’s best to store the meringues and the cream topping separately to maintain their textures. The meringues can be stored in an airtight container at room temperature for up to two days. Avoid storing them in the fridge, as humidity can make them chewy instead of crispy.

The whipped cream can be prepared a few hours in advance and kept in the refrigerator. Just give it a quick whip before serving to restore its fluffiness. If you’re planning to add fresh fruit, do it just before serving to prevent it from making the meringue soggy.

Common Troubleshooting

If your meringues crack during baking, it could be due to a sudden change in temperature. To avoid this, let the pavlovas cool in the oven with the door slightly ajar after baking. This gentle cooling helps stabilize the meringue and reduces the chances of cracks appearing.

Another issue to watch out for is a weeping meringue, where the sugar separates from the egg whites after baking. This often happens if not enough sugar is incorporated or if the eggs were too warm. Ensure that the sugar is fully dissolved and that you’re using temperature-regulated egg whites for a stable, perfectly formed meringue.

Questions About Recipes

→ Can I make pavlova ahead of time?

Yes, you can prepare the meringues a day in advance and store them in an airtight container.

→ What can I use instead of heavy cream?

You can substitute heavy cream with coconut cream for a dairy-free option.

→ How do I prevent pavlovas from cracking?

Be sure to whip the egg whites properly and bake them at a low temperature to minimize cracking.

→ What fruits pair well with pavlova?

Berries, kiwi, mango, and passion fruit are all excellent choices that complement the sweetness of the pavlova.