Short description
Delicate, individual meringue nests topped with whipped cream and fresh raspberries—crisp on the outside, marshmallowy on the inside, and beautifully elegant.

Why You’ll Love This Recipe

Raspberry mini pavlovas are a show-stopping dessert that’s naturally gluten-free and surprisingly easy to make. The balance of crunchy meringue, pillowy cream, and tart raspberries creates a refreshing bite every time. Perfect for dinner parties, romantic occasions, or anytime you want to impress without too much effort.

Raspberry Mini Pavlovas

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar (or lemon juice)
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract (for cream)
- 1 1/2 cups fresh raspberries
- Fresh mint leaves (optional, for garnish)

Directions

Simmer raspberries with sugar until they break down into a sauce. Cool completely.
Whip egg whites with lemon juice until soft peaks form. Gradually add sugar and cornstarch, whisking until glossy with firm peaks.
Spoon or pipe meringue into small rounds on parchment paper, leaving slight indentations in the centers.
Bake at a low temperature until crisp on the outside, then let cool completely in the oven.
Whip cream with icing sugar until soft peaks form.
Assemble just before serving by topping each pavlova with whipped cream, raspberry sauce, and fresh raspberries.

Servings and timing

Servings: about 8 mini pavlovas
Prep time: 25 minutes
Cook time: 55 minutes
Cooling and assembly time: about 1 hour
Total time: around 2 hours 20 minutes

Variations

Shape into hearts for a romantic touch.
Replace raspberries with strawberries, blueberries, or tropical fruits.
Add lemon curd, chocolate ganache, or caramel sauce instead of raspberry coulis.
Use sugar alternatives for a lower-sugar version.
Sprinkle with nuts or shaved chocolate for added texture.

Storage/Reheating

Store cooled meringue shells in an airtight container at room temperature for up to 2 days.
Raspberry sauce can be refrigerated for up to 1 week.
Assemble pavlovas only when ready to serve to prevent sogginess.

FAQs

What makes pavlovas different from meringues?

Pavlovas are crisp on the outside but soft and marshmallowy inside, while meringues are usually dry throughout.

Can I use frozen raspberries?

Yes, frozen raspberries work just as well for making the sauce.

Why do my pavlovas crack?

Cracking can happen if the oven is too hot or if they cool too quickly. Let them cool slowly in the oven with the door closed.

Do I need a piping bag?

No, you can spoon the meringue onto the tray, though piping gives a neater look.

Can I make the shells ahead of time?

Yes, prepare and store them in an airtight container for up to 2 days.

Is this recipe gluten-free?

Yes, pavlovas are naturally gluten-free since they don’t use flour.

Can I make one large pavlova instead?

Yes, simply spread the meringue into one larger circle and bake longer.

How do I keep the cream stable?

Use very cold cream and whip until soft peaks form. Avoid overwhipping, which can turn it grainy.

Why is my pavlova chewy?

This can happen if the sugar wasn’t fully dissolved or if humidity affects the meringue. Ensure long, slow baking and complete cooling.

What toppings work well besides raspberries?

Try passionfruit, mango, strawberries, blueberries, or even chocolate shavings.

Conclusion

Raspberry Mini Pavlovas are light, elegant desserts that balance sweetness, creaminess, and tart freshness. With simple ingredients and stunning presentation, they’re perfect for special occasions or just when you want a little extra indulgence.