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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Berry Charlotte Cake

This is a famous French dessert made of ladyfinger biscuits, light mousse and topped with fresh fruits. My Berry Charlotte Cake is very easy to make, although it seems like not. The only downside to a charlotte is that it is not always easy to assemble the ladyfinger in the spring form.

Berry Charlotte Cake

Even though the berry season is only a few months out of the year, frozen berries allow us enjoying the sweet taste of summer year round. If it is winter time or you happen to not finding any good berries at the store, use frozen ones, for the mousse and fresh ones for the decor.
Prep Time 30 minutes
Cook Time 3 minutes
Total Time 6 hours 33 minutes
Servings 8 servings


  • 500 g berries raspberries, strawberries or blackberries…
  • 50-70 g sugar
  • 500 ml heavy whipping cream ( 35%) very cold
  • 8 g gelatin
  • 24 Ladyfingers

For decoration

  • 1 Tbsp cocoa powder
  • Fresh berries
  • Fresh mint optional
  • whipped cream optional


  • Rinse and drain berries, add sugar and puree until smooth.
  • Pass the puree through a fine sieve, to remove all tiny seeds.
  • You will need about 1/2 cup of puree for dipping the ladyfingers. The rest pour into the saucepan.
  • Add 4-5 Tbsp of cold water to gelatin, and set it aside.
  • Place the saucepan with berry mixture over medium heat on the stove (don’t boil), remove from the stove and add gelatin. Whisk well until the gelatin is dissolved. Let it cool to room temperature. …
  • Pour the very cold heavy whipping cream into a large bowl and whisk, until the cream reaches the soft peaks stage. Do not over beat!
  • Once the berry puree is completely at room temperature, gently fold it into the whipped cream and set it aside.
  • Line the inside and walls of a springform pan with parchment paper or plastic wrap. …
  • Measure the length you need.
  • You can trim off one end of each ladyfinger.
  • Dip one side of the ladyfinger in the puree mixture. Let the excess syrup drip off, then line the ladyfingers (dipped side needs to be inside) in a tight ring, cut side down, around the spring form pan.
  • If you having trouble fitting the last ladyfinger in, you can cut it in half.
  • Pour the berry mousse into the springform. Cover with plastic wrap and refrigerate for at least 6 hours.
  • Carefully remove springform walls and plastic wrap. Transfer cake to the plate.
  • Dust with cocoa powder.
  • Garnish with some fresh berries, fresh mint, whipped cream and shredded chocolate.
  • You can decorate with ribbon, but don’t forget to remove the ribbon before cutting the cake. 🙂
Tried this recipe?Let us know how it was!
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