Name: Christmas Mini Pavlovas Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Australian/New Zealand
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 cream (thickened or whipping cream), cold; 1/2 cup mascarpone (optional for stabilizing); 3 tbsp caster sugar (superfine sugar); 1 tsp vanilla extract; Strawberries, diced into 1 cm / 1/3″ cubes; Mangoes, diced into 1 cm / 1/3″ cubes; Blueberries; Raspberries; Kiwi, sliced; Passionfruit pulp; Small mint sprigs; Icing sugar / powdered sugar for dusting

Oh, I can’t wait to share this Christmas Mini Pavlovas Recipe with you! These delicate little cloud-like treats are my absolute favorite around the holidays. What makes them so special is that they bring a festive touch with minimal fuss and feel light enough to follow a heavy feast. Whether you’re hosting a Christmas gathering or looking for a sweet gift to bring along, these mini pavlovas are bound to impress your guests without stressing you out.

Over the years, I’ve found this Christmas Mini Pavlovas Recipe strikes the perfect balance between crispy and chewy in the meringue, topped with a silky cream that melts in your mouth. The best part? You can customize the toppings to suit your festive mood or pantry stash. It’s a beautiful, colorful dessert that looks like it belongs on the finest holiday table but is truly simple enough for any home cook to master.

Ingredients You’ll Need

These ingredients come together to give you that classic pavlova texture and flavor. Using caster sugar and cornstarch helps create a sturdy yet fluffy base, while the vinegar adds just the right lift. Fresh fruit and whipped cream turn these mini desserts into a festive celebration on a plate.

Egg whites: Use fresh, room temperature egg whites for the best volume and stability.
Caster sugar: Superfine sugar dissolves quickly into the egg whites, preventing graininess.
Cornflour/cornstarch: This helps stabilize the meringue and keeps the center marshmallow soft.
White vinegar: A little acidity strengthens the egg white structure.
Heavy/thickened cream: Cold cream whips best and holds its shape beautifully.
Mascarpone (optional): I like to add this for extra creaminess and to keep the whipped cream stable if you’re prepping ahead.
Sugar (for cream): Adds just a touch of sweetness to balance the tart fruit.
Vanilla extract: A must for that subtle warmth in your whipped cream.
Fruit toppings: I recommend a mix of strawberries, blueberries, kiwi, and a sprinkle of passionfruit pulp for festive colors and bright flavors.
Mint sprigs: For a fresh, herbal accent that looks lovely on top.
Icing sugar: Perfect for dusting and adding a snowy Christmas touch.

Variations

This Christmas Mini Pavlovas Recipe is lovely just as it is, but I often tweak it based on what I’m craving or what’s in season. You can easily personalize the toppings or switch up the whipped cream mix to suit your taste and occasion.

Dairy-free: I’ve swapped out regular cream for coconut cream before, and it worked wonderfully. Just chill the coconut cream overnight to get it firm, then whip as usual.
Winter fruit twist: Try adding pomegranate seeds or candied cranberries for an extra festive crunch and color boost.
Chocolate lovers: A drizzle of melted dark chocolate over the top is divine—one of my unexpected favorites.
Nutty addition: Toasted almonds or pistachios sprinkled on top add a lovely texture contrast that I swear lifts the whole dessert.

How to Make Christmas Mini Pavlovas Recipe

Step 1: Whip Those Egg Whites to Stiff Peaks

Start by making sure your mixing bowl and whisk are spotless and completely grease-free — this is key for getting your egg whites to whip properly. Pour in your room temperature egg whites and start beating at medium speed until soft peaks form. Then, gradually add caster sugar one spoonful at a time, still beating, until the meringue turns glossy and forms stiff peaks that hold their shape when you lift the whisk. This can take about 10 minutes depending on your mixer. A great tip is to rub a bit of the mixture between your fingers — if it feels smooth and no longer gritty, you’re golden.

Step 2: Gently Fold in Cornflour and Vinegar

Sprinkle in the cornstarch and add the vinegar, then carefully fold these into the meringue using a spatula. The folding technique is important here — you want to combine them gently without deflating the air you worked so hard to incorporate. Think of it like folding in delicate ingredients, and your meringue will stay lofty and light.

Step 3: Shape and Bake Your Mini Pavlovas

Line a baking sheet with parchment paper and use a spoon or piping bag to shape your meringue into small discs — about 3 inches each in diameter for perfect mini pavlovas. Create a slight well in the center to hold the cream and toppings later. Bake at a low temperature (around 120°C/250°F) for about 1 hour 15 minutes, then turn off the oven and let them cool inside with the door slightly open. This slow drying process is what creates the crisp shell and marshmallow center.

Step 4: Whip the Cream and Assemble

While the pavlovas cool, whip your cold heavy cream with caster sugar and vanilla until soft peaks form. If you’re using mascarpone, beat that in just before assembling. Spoon or pipe the whipped cream onto each mini pavlova, then pile high with your chosen fruit toppings and a sprinkle of mint. Dust with icing sugar for that classic snowy finish—trust me, it looks magical.

How to Serve Christmas Mini Pavlovas Recipe

Christmas Mini Pavlovas Recipe - Recipe Image

Garnishes

I absolutely love topping my Christmas Mini Pavlovas with a colorful fruit combo — strawberries, kiwi slices, and blueberries are my go-to for that vibrant holiday vibe. Adding little mint sprigs not only freshens the palate but makes each mini pavlova look like a festive jewel. A light dusting of icing sugar right before serving really brightens the presentation and adds a touch of snowy magic.

Side Dishes

Since these pavlovas are quite rich and sweet, I like pairing them with something light and refreshing like a citrus salad with a hint of mint or a simple sparkling wine to cut through the creaminess. They also work beautifully after a hearty Christmas roast as a bright, airy dessert to cleanse the palate.

Creative Ways to Present

One festive trick I’ve tried is serving these mini pavlovas on individual decorative plates with a drizzle of passionfruit pulp around the edges. It doubles the tropical flavor punch and adds a splash of gold color. You can also arrange them on a tiered cake stand to mimic a Christmas tree shape—super cute and perfect for parties!

Make Ahead and Storage

Storing Leftovers

If you have any leftover pavlova shells, I keep them stored in an airtight container at room temperature — just away from humid spots to keep them crisp. Once assembled with cream and fruit, pavlovas are best eaten within a few hours since the meringue starts to soften from the moisture.

Freezing

I’ve tried freezing unfilled pavlova shells, and they freeze beautifully. Just let them cool completely, place in a well-sealed container or freezer bag, and thaw at room temperature before using. Avoid freezing once whipped cream and fruit are added, as it affects texture and freshness.

Reheating

Since pavlovas are best served cool or at room temperature, I don’t really recommend reheating. If you want to freshen up the shells after storage, a very brief low-temp blast in the oven (around 100°C/210°F for 5 minutes) can help restore crunch. Just be sure to let them cool fully before assembling again.

FAQs

Can I use regular granulated sugar instead of caster sugar in this recipe?

You can, but I don’t recommend it because regular granulated sugar is coarser and may not dissolve fully in the egg whites. This can leave your meringue a bit grainy and at risk of deflating. If caster sugar isn’t available, try pulsing granulated sugar in a food processor briefly to make it finer.
Why is vinegar added to the meringue?

The vinegar adds acidity, which helps stabilize the egg whites by strengthening the protein structure. This means your pavlovas hold their shape better during baking and get that perfect crisp exterior with a marshmallow-like center.
How far ahead can I make the pavlova shells?

You can bake and fully cool the pavlova shells up to 3 days in advance if stored in an airtight container at room temperature. This is great for prepping ahead of a party. Just assemble with cream and fruit on the day you plan to serve them for the best texture.
Can I prepare the whipped cream topping the day before?

Yes, you can whip the cream and mix in mascarpone the day before, then keep it covered in the fridge. Give it a quick whisk before assembling to bring it back to perfect spreading consistency.
What’s the best way to store assembled mini pavlovas?

Once assembled with cream and fruit, keep the mini pavlovas refrigerated and try to serve them within 4–6 hours. After this, the meringue may start to soften and lose its crispness.

Final Thoughts

This Christmas Mini Pavlovas Recipe has been a holiday staple in my kitchen for years because of its effortless charm and stunning results. It’s one of those desserts that can make any gathering feel special without demanding hours or fancy ingredients. I really hope you try making these — they’re an absolute joy to prepare, share, and eat. When you do, you’ll see why I keep coming back to this recipe every festive season!