Mini Pavlovas With Cream Filling

mini pavlovas with cream recipe

Pavlovas – what a romantic way to name a dessert, isn’t it?

In fact, Pavlova, this beautiful and noble looking dessert is actually nothing else but meringue. Pure meringue, crisp on the outside and soft on the inside, a kind of dessert which is super-simple to prepare.

Pavlovas can be made big or small. I went for the smaller, individual version this time and filled my meringue shells with wonderful, jam flavored whipped cream and delicious fresh fruit. Yum!

To make your own individual Pavlovas, just follow these simple step…

mini pavlovas ingredients

Here’s what you need.


mini pavlovas with cream recipe

1. Line 2 baking sheets with parchment paper.

2. Preheat the oven to 350 °F (175 °C).

3. Whisk the egg whites with the salt until they’re holding firm peaks but are not stiff. Gently add in the sugar, spoonful after spoonful, still beating, until you have a bowl full of gleaming and satiny meringue. Sprinkle the cornflour, a few drops of vanilla and the vinegar on top and fold in to combine.


mini pavlovas with cream filling recipe

4. Spoon the meringue onto the lined baking sheets, creating 6 meringue circles per one sheet, using about 3 tablespoons of meringue mixture per one circle. Spread the circles to make them about 4 inches (10 cm) wide. Use the back of your teaspoon to make an indentation in the center of each circle to hold the cream and fruit later (it helps if the teaspoon has been dipped in water beforehand).


mini pavlovas with cream recipe

5. Put into the lower part of the oven, reduce the temperature to 300°F (150°C) and bake for 25 minutes (switch the baking sheets halfway through the baking process so that the meringue shells placed on the top baking sheet don’t get too brown). Turn the oven off and leave them in for about 35 minutes, then take out of the oven to cool.


mini pavlovas with cream filling recipe

6. In the meantime, you can prepare your fruit (cut it if necessary). You can also prepare the cream filling.

To prepare the cream filling, whip the cream until stiff. Then add the sour cream and the jam and mix to combine. Add powdered sugar to taste. Easy! And oh-so-good!


mini pavlovas with cream recipe

7. Fill the cooled meringue shells with the cream and and garnish with fruit. Finally dust with powdered sugar.


mini pavlovas with cream recipe

Enjoy, dear friends! This is really good!


(This recipe was inspired by Nigella Lawson‘s Mini Pavlovas. Makes: 12 Mini Pavlovas.)


St. Martin’s Cake


This is a delicious cake to welcome the winter season with!

The texture of the dough works perfectly with the freshness of the jam filling and the richness of the buttery chocolate frosting.

You will be amazed by its wonderful taste!


To make the cake you need:

2/3 cup (150 grams) unsalted butter, room temperature

6 tablespoons (85 grams) granulated white sugar

1 teaspoon vanilla extract

4 egg yolks

4 egg whites

5 ounces (150 grams) semi-sweet chocolate

1 cup (130 grams) all purpose flour

1 teaspoon baking powder

2 tablespoons cocoa

For the filling you need:

1 1/2 cups (375 grams) jam (raspberry or strawberry or forest fruit)

For the frosting you need:

6 ounces (180 grams) semi-sweet chocolate

6 tablespoons (84 grams) unsweetened butter

1 cup (115 grams) confectioner’s (or powdered) sugar, sifted

7 teaspoons milk


1. Preheat an oven to 350 F (175 C).

2. Grease and flour your 9 inch (23 cm) spring form pan.


3. Now we mix our dry ingredients – the flour, cocoa and baking powder.

Set the bowl aside.


4. In the bowl of your electric mixer whisk the butter and sugar until fluffy (about 3 minutes).

5. Add the egg yolks and vanilla extract.


6. Place a small bowl over a pan with simmering water and melt the chocolate.


7. Add the melted chocolate to the batter and beat shortly.

8. Add the flour mixture and beat again.


9. Whip the egg whites and add them to the batter.


10. Add the whipped egg whites and fold until smooth.


11. Fill the spring form pan with the batter and spread it evenly.

Place in the oven and bake for about 35 minutes.


12. When baked, remove from the oven and let cool.

When the cake’s cooled, remove it from the pan and cut into two halves.


13. Spread one half of the jam over the bottom layer of the cake.

Place the second layer on top of the first and cover the whole cake with the rest of the jam.


14. Now we are going to prepare the chocolate frosting.

Melt the butter and chocolate over simmering water.


15. When nicely melted, add the sifted sugar and the milk and whisk together.

16. Spread the frosting over the whole cake.

You can also sprinkle a little cocoa over the top.

Refrigerate for at least 6 hours.


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