Mini Summer Fruit Pavlova’s Recipe!

Hello lovelies,

It’s summer, we’re finally seeing blue skies and therefore, warmer weather is officially here in the UK and that means one thing and one thing only, the summer deserts are coming out to play! Damn, does that sentence get me excited.

And one summer desert that’s never a disappointment and always goes down an absolute treat with anyone who takes a bite is a summer fruit pavlova.

Now I know I’ve done a pavlova recipe before and yes, I’m back again today with another BUT I think you guys will be obsessed with these. Why? You ask, well okay, brace yourself… they’re… MINI! And everything tastes better in mini form, right?

Don’t get me wrong, I love baking my family a big pavlova to enjoy during the summer BUT when I saw a photo on Pinterest of mini pavlovas, I just felt like it was my sign to make a batch myself.

I can hand on heart say that these are the BEST pavlova’s I’ve made to date. I’m always trying to better my baking and I can certainly say these are everything you’d want a pavlova to be. Melt-in-the-mouth, sweet, slightly chewy, fruity, fresh on the palette goodness!

Need I say more…

So, if these mini pavlova’s have caught your eye and got you eager to make a batch yourself, you know the drill by now. Keep on scrolling below and you’ll find the recipe.

Category: Desert / Sweet Treat

Servings: 20

Prep Time: 15 Minutes

Bake Time: 1Hr 15Mins

Cooling Down Time: 3-4 Hours

Decorating Time: 20 Minutes

Overall Time: 5+ Hours

Ingredients You Need For The Pavlova’s:

  • 6 Egg Whites (180g)
  • 250g Of White Granulated Sugar
  • 7g Of Cream Of Tartar

Ingredients You Need To Decorate:

  • 500ml Of Double Cream
  • 1 Punnet Of Fresh Strawberries, Diced
  • 1 Punnet Of Fresh Blueberries, Diced
  • 1 Punnet Of Fresh Mango Chunks, Diced

How To Make The Mini Pavlova’s:

  • Firstly, gather together your equipment and ingredients, line two baking trays with parchment paper and preheat the oven to 140C / 120C Fan / Gas Mark 1.
  • Secondly, in a sparkling clean bowl, using a ultra clean electric whisk, whisk the 6 egg whites and 7g of cream of tartar together to stiff peaks.
  • Once stiff peaks form, a tablespoon at a time, slowly add the 250g of granulated sugar (TIP: this will take time, DON’T rush this process as your meringues will become gritty).
  • When all the sugar has been added, give it a final whisk for roughly a minute until completely smooth and glossy.
  • (TIP: you will know your meringue is complete when you can turn your bowl upside down above your head and it doesn’t fall or move out the bowl).
  • Transfer the meringue into a piping bag fitted with a 2D star piping nozzle and pipe 3.5 inch nests onto the prepared baking trays (I could roughly fit around 10 meringue nests per tray).
  • Once all the meringue mixture has been used up, place the meringues into the oven for around 1hour 15minutes until the outside of the meringues feel dry and crisp to touch and are a very pale cream colour.
  • Once baked, leave the meringues to cool down completely in the oven with the door shut for 3-4 hours. Then, remove from the oven and transfer onto a serving board or wire rack.

How To Decorate:

  • Now that your meringues have fully cooled, it’s time to decorate.
  • In a large bowl, using an electric whisk, whisk the 500ml of double cream until smooth and thick (TIP: during the whisking process, keep a close eye on your cream as it goes from runny to over whipped very quickly!).
  • Transfer the thickened cream into a piping bag and snip the end of the piping bag off. Pipe the cream into the centre of each meringue.
  • Finally, top the cream with an arrangement of diced fruit!

That’s your Mini Summer Fruit Pavlova’s prepared, baked, cooled and decorated, ready for you to enjoy!


  • If you remove the meringue from the oven and the insides aren’t cooked to your personal preference (should be a marshmallow like texture), I’d recommend placing back into the oven for a further 10 minutes, only this time on a lower heat of 120C / 100C Fan / Gas Mark 1.
  • Instead of separating my egg whites from the yolk, I buy liquid egg whites from:
  • By letting the pavlova’s cool in the cooker and not removing them from the oven immediately, you’re preventing the pavlova’s from going into shock, browning and cracking.
  • Store the pavlova’s in an airtight container in the refrigerator for 1-2 days.
  • You can swap out the fruit I’ve used for any fruit you’d prefer! These pavlova’s go with everything.

I just love baking pavlova’s and these mini versions have me in a chokehold! The perfect amount and size to satisfy your every sweet craving.

These are perfect for summer bbq’s, family & friend gathering, parties and everything in between. These are guaranteed to be loved by all.

Let me know in the comments below if you make these summer fruit pavlova’s yourself and if you do, what your thoughts are on them. Are you a mini pavlova lover?

Sending you all tons of love & hugs as always,

Elle xo


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