Mini Pavlova

Pavlova is a dessert, named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. It is a meringue dessert with crisp crust and soft light inside, topped with cream and fresh berries.

You can make meringue shells ahead of time and freeze them. I usually make the cream the same day I want to serve my Mini Pavlova. And as always this dessert is a perfect mini dessert for my  Cafe Gourmand.

Mini Pavlova dessert

I rarely use food coloring when baking. I like my desserts to have their original color. But if you are cooking for Valentine's Day or for a Princess party, you may add some food coloring to your dessert. This time, I used one tiny drop of red coloring to make the cream pink.
Prep Time 35 minutes
Cook Time 1 minute
Total Time 36 minutes
Servings 8 servings



  • 4 egg whites (room temperature)
  • 1 pinch of salt
  • 220 g confectioner’s sugar


  • 200 ml heavy whipping cream ( 35%) very cold
  • 100 g mascarpone cheese
  • 1,5 Tbsp sugar
  • 1 drop red food coloring (optional)
  • Fresh berries raspberries, strawberries, blackberries, blueberries…



  • Using mixer, begin beating your egg whites and salt on a low speed, steadily increasing up to medium high.
  • While beating on a medium speed, slowly add the confectioner’s sugar, about 1-2 Tbsp at a time. Once all the sugar is added, keep beating until the egg whites hold stiff peaks.
  • Preheat oven to 230 degrees F. Draw circles of approximately 4-8 cm diameter (you can use a pint glass as a guide) on each of the parchment lined sheets.
  • Spoon meringue into piping bag, fitted with 3/4 inch tip. Pipe meringue to cover circles on prepared baking sheet. Pipe two more rings of meringues on top of outer edge to form walls of Pavlovas.
  • Bake in center of oven until dry and crisp, about 1 1/2 hours.
  • Turn off the oven and let the meringues completely cool in the oven. Once cooled, you can top them with whipped cream and berries.


  • With mixer, beat together very cold heavy cream and mascarpone cheese, until whipped gradually adding sugar. Add food coloring. Don’t overbeat the cream, or you will end up with butter.
  • Spoon cream into piping bag.
  • Right before serving, pipe frosting on the pavlovas and top with fresh berries.
  • If you have some leftovers cream, you can pipe it into a small glass and garnish with some fresh berries.


Pease don’t waste your egg yolks, you can always make Creme brûlée.
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Coconut Cookies with Hazelnuts

Very light, melting in your mouth, make these coconut cookies with shredded coconut and crushed hazelnuts. Works perfectly for gluten free diet. You may want to double the recipe as one batch never seems to be enough. You can freeze the leftovers in a plastic container.

Coconut cookies with hazelnuts

You can use walnuts or pecans.
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings 50 pieces


  • 2 egg whites
  • 1 pinch of salt
  • 120 g sugar
  • 150 g shredded coconut, unsweetened
  • 50 g crushed hazelnuts


  • Preheat oven to 340 degrees F.
  • Combine egg whites and salt in a large bowl. Beat with a mixer at medium speed until soft peaks form. Add sugar, one tablespoon at a time, beating at high speed until stiff peaks form.
  • Gently fold in coconut and hazelnut.
  • Drop by rounded tablespoons, 2 inches apart, onto 2 baking sheets covered with parchment paper. Garnish each cookie with half hazelnut. I bake one baking sheet at a time, for 15-20 minutes.
  • Remove from the oven and try if the cookie is ready. Cool for about 3 minutes and transfer them onto the serving plate.
Tried this recipe?Let us know how it was!
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