You’ll love this summer pavlova recipe. Light and airy meringue surrounded by a crisp crust, then topped with a mountain of whipped cream and fresh seasonal fruit. So delicious!
Thank you to Zespri Kiwifruit for sponsoring today’s post and helping me share one of my favourite summer recipes. As always, opinions are 100% my own.
You know those desserts you try for the first time and there’s no going back? For me, pavlova was love at first bite. What could be better than light and airy meringue surrounded by a crisp crust topped with a mountain of whipped cream and fresh fruit? It’s heaven on a plate!
Desserts made with fruit are always my favourite in the summer. You simply cannot go wrong with strawberries, raspberries or blackberries. But, let’s not forget about the star of the show, delicious and juicy kiwifruit.
Gold Kiwifruit
Have you tried gold kiwifruit yet? Up until last week, green was the extent of my kiwi repertoire. Gold is sweeter and tastes like a cross between a mango and a strawberry. Hello!
Zespri SunGold Kiwifruit can be found at your local supermarket from May to October, so keep your eyes out. You’ll recognize it by the smooth, hairless skin.
We like to “Cut & Scoop” out the juicy, yellow flesh with a spoon. It doesn’t get any easier. They’re the perfect refreshing summer snack packed with Vitamin C & E, potassium and fibre. Need I say more?
Don’t take my word for it, though. Whip up a batch of mini pavlova for your next family supper or dinner party and see what they have to say. I’m pretty sure the only complaint you’ll hear is that there aren’t any seconds!
This mini pavlova recipe is crispy on the outside, but soft, fluffy, and marshmallowy on the inside. Such a delicious take on meringue-based desserts. Enjoy!
How to Make Mini Pavlovas
Ingredients
The full list of ingredient measurements and instructions are in the printable recipe card at the bottom of the post.
- egg whites, room temperature
- granulated sugar
- corn starch
- white vinegar
- pure vanilla extract
Directions
Preheat oven to 250°F.
Prepare pans by cutting a length of parchment paper the size of a large baking sheet. Draw 6, evenly spaced 4″ circles on the paper (tracing a bowl or jar lid). Flip paper over and place on baking sheet.
To make meringue, use an electric mixer to beat egg whites until soft peaks form. Gradually add sugar and cornstarch, beating until stiff (about 12 minutes depending on mixer). Beat in vanilla and vinegar. The meringue should be thick and glossy and there should be no grainy feel to the whites when rubbing between fingers.
Evenly divide meringue between 6 circles, spreading evenly with the back of a spoon. Bake in oven for 35-40 minutes. Turn off heat and allow to stand in oven with the door closed for at least one hour.
When completely cool, transfer to a serving plate or store in an airtight container for the next day (do not put in the fridge). Note: For a dinner party, I like to keep it as is on the parchment lined pan until just before serving. Store in the cooled oven if you can. Just don’t forget it’s there!
Pavlova Toppings
Ingredients
- whipping cream
- pure maple syrup
- SunGold Kiwifruit
- strawberries
- raspberries
- blackberries
- fresh mint (for garnish)
Of course, there are other mini pavlova toppings you can use, such as custard, mascarpone, chocolate, peaches, passionfruit and more. Be creative!
How to Assemble the Pavlova
Using an electric mixer, beat whipping cream and maple syrup until stiff. Spoon over meringue.
Assemble pavlova by arranging fruit over top and garnishing with fresh mint. Serve immediately.
Isn’t it pretty? And gluten-free too!
As an option, set up a pavlova dessert bar with plain meringues, a bowl of whipped cream and a platter of fruit. Not only will it save you time, but everyone will have fun putting together their own mini pavlova creations.
Mini Pavlova with Summer Fresh Fruit
An easy pavlova recipe with light and airy meringue surrounded by a crisp crust topped with a mountain of whipped cream and fresh seasonal fruit.
Ingredients
For the pavlova
- 4 egg whites, room temperature
- 1 cup granulated sugar
- 1 teaspoon corn starch
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
For the topping
- 1 cup whipping cream
- 1 tablespoon pure maple syrup
- 2 kiwis, peeled and sliced
- 1 cup strawberries, sliced
- ½ cup raspberries
- ½ cup blackberries
- fresh mint for garnish
Instructions
For the pavlova
-
Preheat oven to 250°F.
-
Cut a length of parchment paper the size of a large baking sheet. Draw 6, evenly spaced 4″ circles on the paper (tracing a bowl or jar lid). Flip paper over and place on baking sheet.
-
Using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar and cornstarch, beating until stiff (about 12 minutes depending on mixer). Beat in vanilla and vinegar. The meringue should be thick and glossy and there should be no grainy feel to the whites when rubbing between fingers.
-
Evenly divide meringue between 6 circles, spreading evenly with the back of a spoon. Bake in oven for 35-40 minutes. Turn off heat and allow to stand in oven with the door closed for at least one hour.
-
When completely cool, transfer to a serving plate or store in an airtight container for the next day (do not put in the fridge). Note: For a dinner party, I like to keep it as is on the parchment lined pan until just before serving. Store in the cooled oven if you can. Just don’t forget it’s there!
For the topping
-
Using an electric mixer, beat cream and maple syrup until stiff. Spoon over meringue.
-
Arrange fruit over top, garnish with fresh mint and serve immediately.
Be sure to pin this mini pavlova recipe to your baking boards on Pinterest!
Tell me, what would you top your pavlova with? Are you a load-it-up-with-whip-cream kind of person or is fruit more your thing? I’d have to say I’m somewhere in the middle. I also love it with lemon curd!
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Have a delicious day!
linda smith says
These look AMAZING!! And your photography is gorgeous. Love this so much!
Shauna Oberg says
Thank you so much, Linda!
Amy Anderson says
Beautiful! And I bet delicious too!
Shauna Oberg says
Thanks Amy!
Heather says
These look so delicious! Thanks for sharing!
Shauna Oberg says
Thank you for stopping by, Heather!
Jennifer Priest says
Oh my gosh this looks so light and refreshing!!
Shauna Oberg says
The fruit cancels out the sugar, right??
Jenna says
Oh my goodness, this just looks amazing!
Shauna Oberg says
Thank you Jenna!
ceecee says
Pavlova is one of my favorites desserts! Lemon curd is my fave topping!
ceecee
Marisa says
They look gorgeous and so delicious! Love the individual size portions❤️
Nicoletta says
We adore pavlova too! Well, I’ve always had a soft spot for meringues. And desserts with fruit. Yours look gorgeous and delicious!
Justine @ JustineCelina.com says
A very innovative use of these gorgeous kiwis, Shauna! Super cute styling too. Fantastic work!
Sofia Eydelman says
I love pavlovas and golden kiwis! What a lovely combination. I also go for a little bit of whipped cream, topped with lots of fruit…or sometimes a fruit puree as well. Perfect for a summer dessert! Thanks for sharing :)
Ariel says
These look amazing! I love how you used seasonal fruit to enhance a year-long treat! Well done :)
Erin says
Yum! I have never heard of Golden Kiwi before… but I love kiwi fruit… so I’m definitely going to look next time I’m shopping. And I definitely share your love for summer fruity desserts – nothing beats that!
Christina says
This looks like the perfect summer treat! Yum!
Kristen says
LOVE this! Its so hard to find good simple gluten free recipes. I will have to look out for the gold kiwis!
Meagan says
This recipe is perfect for a dinner party! Bookmarking to keep for my next one :)