Mini Pavlova Cups with Fresh Fruit Recipe

If you are searching for a delightful dessert that combines crisp, melt-in-your-mouth meringue with creamy richness and vibrant fresh fruit, I cannot recommend the Mini Pavlova Cups with Fresh Fruit Recipe enough. These charming individual pavlovas are perfectly sized for parties, family dinners, or simply spoiling yourself with a treat that feels fancy yet is surprisingly simple to make. The tender cream paired with the juicy burst of strawberries, mangoes, and passionfruit makes every bite a celebration of texture and flavor. Let me take you through how to bring these gorgeous little cups of happiness to your table!

Ingredients You’ll Need

To make these Mini Pavlova Cups with Fresh Fruit Recipe, you’ll mostly use ingredients you likely have on hand, but each one plays an essential role in creating the perfect balance of crispness, creaminess, and freshness. From the airy egg whites that form the delicate base, to the luscious cream and vibrant fruit toppings, every element is carefully chosen.

• 160 ml (2/3 cup) egg whites: Room temperature whites whip up more voluminous and stable meringue.
• 1 1/4 cups caster sugar: Also known as superfine sugar, it dissolves easily ensuring that silky smooth texture.
• 2 1/2 tsp cornflour (cornstarch): Adds softness and a slight chew to the meringue’s interior.
• 1 tsp white vinegar: Helps stabilize the egg whites while keeping the meringue tender.
• 1 1/2 cups heavy/thickened cream: Cold cream whips beautifully into soft peaks for that luscious mouthfeel.
• 1/2 cup mascarpone (optional): Adds richness to the cream and holds peaks longer for easier assembly.
• 3 tbsp caster sugar: Sweetens the whipped cream subtly without overpowering.
• 1 tsp vanilla extract: Brings aromatic warmth and rounds out the cream’s flavor.
• Strawberries, mangoes, blueberries, raspberries, kiwi, passionfruit pulp: Use fresh, ripe fruits for vibrant color and juicy bursts.
• Small mint sprigs: Add a pop of refreshing green and a lovely herbal note.
• Icing sugar (powdered sugar): A final dusting creates an elegant look and a hint of sweetness.

How to Make Mini Pavlova Cups with Fresh Fruit Recipe

Step 1: Prepare the Egg Whites

Start by separating the egg yolks from the whites while the eggs are still cold from the fridge; this makes separation easier and reduces mess. Measure out about 160 ml of egg whites, which usually comes from 5 to 6 eggs. Let the whites come to room temperature for 30 minutes to ensure they whip up with maximum volume and lightness.

Step 2: Preheat Your Oven

Set your oven to 150°C (325°F). Preheating ensures that the pavlova begins cooking evenly from the moment it goes in, setting that crisp shell you’re after.

Step 3: Beat Egg Whites and Gradually Add Sugar

Use a stand mixer or electric hand beater to whisk the egg whites on high speed for about 1 minute until foamy. Then add the caster sugar slowly, one dessert spoon at a time, to allow it to dissolve fully. This slow incorporation keeps the meringue smooth and shiny.

Step 4: Beat Until Glossy and Add Vinegar and Cornflour

Continue beating on high speed for another 8 minutes, until your meringue is glossy, fluffy, and free of sugar grains when rubbed between your fingers. Then stir in the vinegar and cornflour and beat for an additional 30 seconds to combine everything perfectly.

Step 5: Prepare Baking Trays and Pipe Meringue Mounds

To keep your parchment paper from shifting, dab a bit of meringue on the tray corners before laying it down. Then, transfer your mixture into a large piping bag fitted with your favorite nozzle. Pipe 12 to 13 neat mounds about 6 to 7 cm wide and 5 cm tall. Gently flatten the tops and create a shallow dip in the center to cradle the cream and fruit later on.

Step 6: Bake the Pavlovas

Reduce the oven temperature to 110°C (225°F) or 100°C fan-forced and bake the pavlovas for 1 hour and 30 minutes. This low-and-slow baking dries them out while keeping the inside soft. If they feel sticky, continue baking until the pavlovas are dry to the touch — every oven varies!

Step 7: Cool in the Oven Overnight

Turn off the oven and leave the pavlovas inside to cool completely for about 4 hours or overnight (about 10 hours). This cooling step is essential to prevent cracking and allows the texture to set just right.

Step 8: Whip the Cream

Beat cold heavy cream with mascarpone (if using), caster sugar, and vanilla extract on high speed until soft peaks form. This rich and silky whipped cream will wonderfully complement the crisp pavlova shell and fresh fruit.

Step 9: Assemble Mini Pavlova Cups with Fresh Fruit Recipe

Before serving, spoon a generous dollop of whipped cream into each pavlova cup’s center. Crown with your favorite fresh fruits like diced strawberries, mango, blueberries, and a sprinkle of passionfruit pulp. Finally, dust with icing sugar and garnish with mint sprigs for that irresistible final touch.

How to Serve Mini Pavlova Cups with Fresh Fruit Recipe

Garnishes

A light dusting of icing sugar over these mini pavlovas adds a delicate snowy effect that dazzles the eyes and balances the fresh fruit’s tartness perfectly. Fresh mint sprigs not only brighten the presentation but add a refreshing hint of herbal flavor that lifts the entire dish.

Side Dishes

These mini treats happily stand on their own, but pairing them with a refreshing sparkling wine or a chilled glass of fruit juice elevates your dessert spread effortlessly. If you want to serve a more substantial meal alongside, light salads or grilled seafood keep the meal balanced and leave room to savor the sweetness.

Creative Ways to Present

For special occasions, place each mini pavlova cup inside pretty glass dessert bowls or atop delicate doilies on a serving platter. You can mix and match fruit colors for a vibrant rainbow effect, perfect for celebrations or brightening up a sunny afternoon tea party. For kids, try fun shapes with piping nozzles or add edible flowers for whimsical charm.

Make Ahead and Storage

Storing Leftovers

If you have leftover pavlova shells, keep them in an airtight container in a cool, dry place but add cream and fruit only when ready to serve to maintain that irresistible crispness and fresh flavor. Avoid refrigeration for baked meringues alone as humidity can soften them.

Freezing

You can freeze baked pavlova shells in a well-sealed container for up to 2 weeks. When ready to use, allow them to reach room temperature before decorating with cream and fresh fruit. However, whipped cream and fresh fruit are best prepared fresh to maintain their texture and taste.

Reheating

Reheating pavlova is generally not recommended because it can alter the delicate texture. Instead, if needed, pop shells in a low-heat oven (about 100°C) for a few minutes to freshen the crisp before assembling.

FAQs

Can I use powdered sugar instead of caster sugar in the meringue?

It is best to stick to caster sugar for meringue because it dissolves more evenly and helps create that characteristic glossy finish. Powdered sugar contains cornstarch which may affect the texture.

What fruits work best for topping Mini Pavlova Cups with Fresh Fruit Recipe?

Bright, juicy fruits like strawberries, mango, kiwi, raspberries, blueberries, and passionfruit pulp create the perfect balance of sweetness and tartness, complementing the creaminess wonderfully.

How long can I keep the assembled pavlova cups before serving?

Assembled pavlova cups are best eaten within 1 to 2 hours after assembly to keep the meringue crisp. If stored longer, the moisture from cream and fruit softens the shell.

Is it necessary to use mascarpone in the whipped cream?

Mascarpone is optional but recommended if you want a richer, more stable cream that holds its shape longer. If you prefer a lighter cream, you can omit it and use just heavy cream.

Can I make these pavlova cups gluten-free?

Absolutely! Pavlova is naturally gluten-free since it’s based on egg whites and sugar. Just ensure your toppings and any additional ingredients are gluten-free as well.

Final Thoughts

There is something truly special about creating and sharing the Mini Pavlova Cups with Fresh Fruit Recipe. Not only do these little desserts look stunning, but their combination of crisp meringue, fluffy cream, and vibrant fruit brings pure joy with every bite. Whether you’re hosting a party, celebrating a special occasion, or simply craving a sweet treat, these pavlova cups are sure to impress and delight. Give them a go and watch them disappear fast!

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