Name: Mini Pavlova Cups with Fresh Fruit Recipe
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 10 h 55 min
Cuisine: Australian
Ingredients: 160 ml (2/3 cup) egg whites (from 5 – 6 large eggs); 1 1/4 cups caster sugar (superfine sugar); 2 1/2 tsp cornflour (cornstarch); 1 tsp white vinegar; 1 1/2 cups heavy/thickened cream (whipping cream), cold; 1/2 cup mascarpone (optional, for stabilizing); 3 tbsp caster sugar (superfine sugar); 1 tsp vanilla extract; Strawberries, diced into 1cm (1/3″) cubes; Mangoes, diced into 1cm (1/3″) cubes; Blueberries; Raspberries; Kiwi, sliced; Passionfruit pulp; Small mint sprigs; Icing sugar (powdered sugar), for dusting

If you’re looking for a dessert that feels fancy but is surprisingly easy to make, you need to try this Mini Pavlova Cups with Fresh Fruit Recipe. I absolutely love how these little meringue cups turn out—crispy on the outside, marshmallow-soft inside, and topped with fresh, juicy fruit and fluffy cream. They’re elegant, light, and perfect for impressing guests or treating yourself on a sunny afternoon. Stick with me, and I’ll walk you through every step so you’ll nail this recipe even if you’ve never made pavlova before.

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Why You’ll Love This Recipe

Elegant yet Easy: Mini pavlova cups look like a showstopper but come together with a few simple ingredients and steps.
Light & Refreshing: The crispy shell with a soft center topped with fresh fruit and cream makes for a perfect balance of textures and flavors.
Customizable Topping: You can mix and match fruits and garnishes to suit any season or occasion.
Make-Ahead Friendly: The meringue cups store well, so you can prep in advance and assemble just before serving.

There are six mini pavlovas arranged on a white plate, each having three visible layers: a crisp white meringue base with swirled texture, a middle layer of smooth white cream, and a colorful topping of diced yellow mango, red strawberries, and red raspberries. Passion fruit pulp with yellow-orange color and black seeds is drizzled over the tops, adding shine and texture. The plate sits on a white marbled surface, and a halved passion fruit with juicy yellow pulp is placed in the front left of the plate. Bright green mint leaves add small pops of color around the pavlovas. The overall look is fresh, vibrant, and inviting, photo taken with an iphone --ar 2:3 --v 7 - Mini Pavlova Cups with Fresh Fruit, pavlova cups, fruit-topped pavlova, mini meringue desserts, easy pavlova ideas

Ingredients You’ll Need

These ingredients come together beautifully to create the perfect pavlova texture and flavor. The sugar and egg whites give you that crisp, marshmallowy meringue, while the cream and mascarpone add richness and stability to your topping. For the fruit, I love using whatever’s freshest and most colorful at the market.

Flat lay of five whole brown eggs with clean shells, a small white ceramic bowl filled with superfine caster sugar, a small white ceramic bowl of white vinegar, a small white ceramic bowl containing fine cornflour, a small white ceramic bowl of thickened cream, a small white ceramic bowl with smooth mascarpone, a small white ceramic bowl of vanilla extract, a few whole strawberries with green leaves, diced bright orange mango cubes, a handful of plump blueberries, fresh raspberries, thin slices of vibrant green kiwi, fresh passionfruit pulp with black seeds visible, and small fresh mint sprigs arranged symmetrically around the bowls, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Mini Pavlova Cups with Fresh Fruit, pavlova cups, fruit-topped pavlova, mini meringue desserts, easy pavlova ideas

Egg whites: Fresh eggs work best, and measuring helps because different eggs vary in size.
Caster sugar (superfine sugar): This dissolves quickly, preventing graininess in your meringue.
Cornflour (cornstarch): It helps keep your pavlova stable and crack-free—I always keep some in the pantry for this.
White vinegar: Just plain distilled vinegar to stabilize the meringue without altering flavor.
Heavy (thickened) cream: Make sure it’s very cold for easier whipping.
Mascarpone (optional): A little magic ingredient that stabilizes the whipped cream so you can prep it ahead of time.
Vanilla extract: Adds warm, comforting flavor to your cream topping.
Fresh fruit: Strawberries, blueberries, kiwi, passionfruit, mango—choose a mix for color and freshness.
Mint sprigs and icing sugar: For garnish and a pretty finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Mini Pavlova Cups with Fresh Fruit Recipe is! I’ve played around with different toppings and found some easy swaps that make it fit just about any dietary need or flavor mood.

Dairy-Free Variation: Swap whipped cream for coconut cream—just chill a can overnight and whip the solid part. Keeps that creamy texture but dairy-free.
Fruit Mix & Match: I’ve tossed on stone fruits like peaches in summer or even pomegranate seeds for a festive crunch.
Stabilized Cream Tip: Including mascarpone means you can whip your cream a day ahead, which saved me big time for parties.
Fully Crisp Meringue Nests: If you want a crunchier, crisp-throughout base, you can pipe nests thicker and bake longer for 2 hours—great for pairing with fruit sauces.

How to Make Mini Pavlova Cups with Fresh Fruit Recipe

Step 1: Get Your Egg Whites Ready

Start by separating your egg whites from the yolks while the eggs are still cold from the fridge—trust me, it’s way easier that way. Measure out 2/3 cup (about the whites from 5-6 large eggs). Set the whites aside for about 30 minutes so they come to room temperature; this step is crucial for getting fluffy meringue. I used to skip this and noticed my pavs just didn’t get as voluminous.

Step 2: Whip the Egg Whites and Sugar

Preheat your oven to 150°C (325°F). Using a stand mixer or electric hand beater, whip the egg whites on high speed for about a minute until foamy. Then, with the mixer still running, add your caster sugar one tablespoon at a time. Patience is key here—you’ll want to keep beating for about 8 minutes until the meringue becomes shiny, thick, and no sugar grains remain when you rub a small amount between your fingers. This took me a few tries to perfect, but it really makes a difference!

Step 3: Add Vinegar and Cornflour, Then Pipe Your Pavlova Cups

Mix in the white vinegar and cornflour, then beat for another 30 seconds to combine. Line two baking trays with parchment paper—dab a little meringue in the corners to keep the paper from sliding. Transfer the meringue mixture to a piping bag fitted with your favorite nozzle. Pipe out about 12-13 mounds around 6-7 cm (2.5”) wide and 5 cm (2”) tall, then use a spoon to gently flatten the tops and create a slight dip to hold the cream and fruit later. The key is that the pavs should be about 4 cm high after baking.

Step 4: Slow Bake and Cool

Pop both trays into the oven and immediately turn the temperature down to 110°C (225°F) or 100°C if using a fan oven. Bake for 1 hour and 30 minutes, until the pavlovas are dry to the touch but not browned. Ovens vary, so if they’re still sticky, give them some extra time. Once done, turn off the oven and leave the pavlovas inside to cool completely—this usually takes 4 hours or overnight. This step is my secret for cracking-free, perfectly dry shells with soft centers.

Step 5: Whip Your Cream and Assemble

Whip the cold heavy cream along with sugar, vanilla extract, and mascarpone (if using) until soft peaks form. Mascarpone is optional but highly recommended if you want to stabilize the cream and whip it ahead of time. Just before serving, spoon a generous dollop of cream into each pavlova cup, pile on your favorite fresh fruits, and dust with a little icing sugar for that classic finish. It always impresses guests and makes my family go crazy for the pretty presentation.

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Pro Tips for Making Mini Pavlova Cups with Fresh Fruit Recipe

Room Temperature Egg Whites: Don’t rush this step! Let your egg whites sit out 30 minutes before whipping. You’ll get that perfect volume and texture.
Add Sugar Slowly: Pour sugar gradually while beating—this prevents grainy meringue and ensures glossy peaks.
Cool Overnight: Leaving your pavs to cool fully inside the turned off oven makes them crispier with fewer cracks.
Assemble at The Last Minute: Cream will make the pavlova soggy, so add your toppings just before serving for the best texture.

How to Serve Mini Pavlova Cups with Fresh Fruit Recipe

The image shows a white round plate filled with eight mini pavlova nests, each made of one layer of white meringue with a soft, swirled texture. On top of each nest is a white whipped cream layer, smooth and fluffy, crowned with colorful fruit pieces. The fruits include bright orange mango chunks, red strawberry pieces, deep blue blueberries, and red raspberries. Some nests have a small green mint leaf for decoration. Around the plate, scattered berries and mint leaves dusted with powdered sugar add extra color and texture. Two woman's hands gently hold the plate from the sides, and the plate sits on a white marbled surface. A small metal sieve with powdered sugar is near the bottom center. photo taken with an iphone --ar 2:3 --v 7 - Mini Pavlova Cups with Fresh Fruit, pavlova cups, fruit-topped pavlova, mini meringue desserts, easy pavlova ideas

Garnishes

I adore topping mine with a mix of mint sprigs and a light dusting of icing sugar. The mint adds a hint of fresh aroma that balances the sweetness, and the powdered sugar gives them a picture-perfect, snowy look. Sometimes, I also sprinkle a few edible flowers for an extra touch when entertaining.

Side Dishes

Since these mini pavlovas are already a perfect sweet treat, I like to serve them alongside a simple green tea or a crisp sparkling wine. For casual brunches, they pair wonderfully with fresh fruit salads or light sorbets for a refreshing summer vibe.

Creative Ways to Present

For special occasions, I’ve arranged these mini pavlova cups on a tiered cake stand—it immediately elevates the presentation. Another time, I piped the meringue into flower shapes and used rose petals as garnish for a romantic vibe. You could even serve them in individual glass jars for grab-and-go elegance.

Make Ahead and Storage

Storing Leftovers

Once your pavlova cups are fully cool, store them in an airtight container at room temperature in a cool, dry place. I’ve found they stay crisp and fresh for 2-3 days, but the marshmallow center starts to soften the longer they sit. If you have leftover whipped cream, keep it refrigerated and use within a day.

Freezing

I don’t recommend freezing the assembled pavlova cups because the texture suffers—cream and fruit don’t freeze well together. However, you can freeze the baked and cooled meringue shells for up to a month in an airtight container, then thaw at room temperature before filling.

Reheating

Since these are best served at room temperature and freshly topped, I don’t reheat them. If you’ve frozen the shells, just let them thaw on the counter for about an hour—they’ll regain their crispness beautifully.

FAQs

Can I make mini pavlova cups ahead of time?

Absolutely! The meringue cups can be baked up to a few days in advance and kept in an airtight container in a cool, dry place. Just whip your cream and add fruit right before serving to keep everything fresh and crisp.
Why does my pavlova crack?

Cracking usually happens when the meringue cools too quickly or is overbaked. The trick is to bake at a lower temperature (around 110°C/225°F) and let the pavlovas cool completely inside the oven with the door closed or slightly ajar overnight.
Can I use regular sugar instead of caster sugar for the meringue?

It’s best to use caster or superfine sugar because it dissolves better into the egg whites, giving you that smooth, shiny meringue texture. If you only have regular sugar, try pulsing it in a food processor to make it finer before using.
What fruits work best on mini pavlova cups?

Berries like strawberries, blueberries, and raspberries are classics, but tropical fruits like mango, kiwi, and passionfruit add a vibrant twist. Choose fruits that are fresh, not too juicy, to keep the meringue from getting soggy too fast.
How can I stabilize whipped cream for pavlova topping?

Adding a bit of mascarpone cheese to your cream helps stabilize it so it holds its shape longer. You can whip the mixture ahead of time and refrigerate it in a piping bag, which makes serving super easy.

Final Thoughts

This Mini Pavlova Cups with Fresh Fruit Recipe holds a special place in my kitchen because it’s one of those desserts that’s both approachable and special. I still get a little thrill every time I pull a tray of these out of the oven, knowing they’ll wow anyone at the table. Whether it’s a summertime gathering or just a sweet treat after dinner, I wholeheartedly recommend you give this one a whirl—you’ll end up with a dessert that tastes as fantastic as it looks, and you’ll feel proud having made it yourself.