Mini Pavlova Hearts with Cream

Name: Mini Pavlova Hearts with Cream
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Ingredients: 4 large egg whites; 1 cup granulated sugar; 1 teaspoon cornstarch; 1 teaspoon white vinegar; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; Fresh berries (strawberries, raspberries, or blueberries); Mint leaves for garnish (optional)

Highlighted under: Baking & Desserts

I absolutely adore making mini pavlova hearts for gatherings or just a sweet treat at home. These delicate desserts are light as air and melt in your mouth, topped with luscious cream and fresh berries. The crispy outer shell and soft, marshmallow-like center make them irresistible. We've found that using a mix of sugar types enhances the sweetness without being overwhelming. The key to perfecting these pavlovas is in the whisking technique, which I’ll share in the steps to ensure success every time.

Created by

Aubrey Whitman

Last updated on 2026-01-10T01:07:29.177Z

When I first tried making pavlova, I was amazed by how simple yet elegant they could be. With just a few ingredients, I learned how to create these divine treats that wow everyone. I often experiment with different toppings, but fresh berries and whipped cream remain my favorite for their contrasting textures and refreshing flavors.

The real magic lies in the oven technique. I discovered that leaving the pavlovas to cool in the oven after baking helps maintain their soft centers and prevents cracking. This small tip has turned my pavlova-making experience from tricky to totally enjoyable!

        Why You'll Love Mini Pavlova Hearts
        Delicately crispy on the outside with a soft, chewy inside
Easily customizable with your favorite toppings
Impressive yet surprisingly simple to make

      

Mastering the Meringue

Achieving the perfect meringue base is crucial for mini pavlovas. Start with extremely clean mixing equipment; any trace of fat can prevent the egg whites from whipping properly. When you begin whisking, keep the speed moderate until soft peaks form. This process usually takes about 3-5 minutes. Once you start adding sugar, do so gradually—about a tablespoon at a time—to allow the sugar to dissolve completely, ensuring a smooth, glossy texture that holds its shape well.

The addition of cornstarch, vinegar, and vanilla extract may seem simple, but each plays a vital role. Cornstarch helps stabilize the meringue and contributes to that coveted chewy center, while vinegar adds a hint of tang and also aids in structure. Be gentle when folding these ingredients in; the goal is to maintain the air you've incorporated. A rubber spatula works best for this step, as it allows you to carefully combine without losing volume.

Perfect Baking Techniques

Baking pavlovas can be tricky, but monitoring the temperature and time closely will ensure they turn out beautifully. The low and slow baking method at 250°F (120°C) allows for a crispy outer shell while keeping the interior soft. Ideally, bake them until they feel firm to the touch and have a slight golden edge. If they crack too much during baking, it might mean an oven temperature that’s too high; consider adjusting by lowering the temperature next time and extending the baking time slightly.

Cooling is another critical step. Avoid moving the pavlovas immediately out of the oven; let them sit inside with the door slightly ajar for an hour. This gradual cooling process prevents them from collapsing and helps maintain their structure. If you’re making these ahead of time, pavlovas can be stored in an airtight container in a cool, dry place for up to two days. Just add the cream and berries right before serving to keep everything fresh.

Ingredients

Gather the following ingredients to start your mini pavlova heart journey:

Pavlova Base

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

Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
Fresh berries (strawberries, raspberries, or blueberries)
Mint leaves for garnish (optional)

Make sure to prepare all your ingredients before starting the preparation!

Instructions

Follow these steps to craft your delightful mini pavlovas:

Preheat Oven

Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.

Whisk Egg Whites

In a clean mixing bowl, whip the egg whites on medium speed until soft peaks form. Gradually add in the granulated sugar, about a tablespoon at a time, whisking until the mixture is glossy and forms stiff peaks.

Incorporate Other Ingredients

Gently fold in the cornstarch, vinegar, and vanilla extract until just combined. Be careful not to deflate the egg whites.

Pipe Pavlova Hearts

Transfer the meringue to a piping bag fitted with a large star tip. Pipe heart shapes onto the prepared baking sheet, making them about 2 inches wide.

Bake

Bake in the preheated oven for 40 minutes until firm to the touch and slightly golden. Turn off the oven and allow the pavlovas to cool inside for at least 1 hour.

Prepare the Topping

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

Assemble

Once cooled, top each pavlova with a dollop of whipped cream and an assortment of fresh berries. Garnish with mint leaves if desired.

Enjoy your mini pavlova hearts as a delightful dessert!

Pro Tips

For best results, ensure your mixing bowl and whisk are completely grease-free when whipping the egg whites. Using fresh eggs will also yield better volume and stability.

Customization Tips

The beauty of mini pavlova hearts lies in their adaptability. While I love topping mine with a mix of fresh berries, you can easily switch to seasonal fruits. Peaches and cherries make fragrant summer alternatives, while poached pears can add a cozy autumn twist. For a richer experience, consider adding a layer of chocolate ganache beneath the whipped cream—just let the ganache cool to a spreadable consistency before applying it to the pavlovas.

If you’re looking for a lighter option, substitute Greek yogurt mixed with a splash of vanilla extract for the whipped cream. This gives a tangy flavor that pairs wonderfully with the sweetness of the meringue and fresh fruit. Dairy-free options are also available; coconut cream whipped until fluffy makes for a delightful and tropical topping alternative.

Troubleshooting Common Issues

If your pavlova hearts crack, it’s often due to sudden changes in temperature. To minimize this risk, refrain from opening the oven door while they’re baking. If you notice a soft interior or undercooked texture after baking, they may need a longer cooling time; leaving them in the oven longer can help firm up the insides without over-baking the outside.

Should you experience a sticky exterior, this can be a sign of humidity in the air or underbaking. The ideal conditions for making meringue are dry and cool, so plan your baking day accordingly. If time is of the essence and you’re rushed, try to ensure your environment is as conducive as possible to achieving those light and crispy results.

Questions About Recipes

→ Can I make the pavlovas ahead of time?

Absolutely! You can make the pavlovas a day in advance and store them in an airtight container at room temperature.

→ What if my pavlovas crack?

Cracking can happen if the oven temperature is too high. Ensure it's set correctly, and consider lowering the temperature slightly.

→ Can I use other sweeteners instead of granulated sugar?

While granulated sugar is recommended for meringues, you can experiment with castor sugar for different textures.

→ How long will the assembled pavlovas last?

The assembled pavlovas are best enjoyed immediately, but you can store them in the refrigerator for a few hours. Just keep in mind that the pavlova will absorb moisture and lose its crispness.