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Mini Pavlova Berry Clouds

Irresistibly Light: Mini Pavlova Berry Clouds You’ll Love

Delight in these Mini Pavlova Berry Clouds, featuring airy meringue nests topped with whipped cream and vibrant seasonal berries.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling Time 1 hour
Total Time 2 hours 50 minutes
Servings: 6 pavlovas
Course: Dessert
Cuisine: Global
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Meringue
  • 4 whites Egg Whites Fresh eggs yield the best results.
  • 1 cup Granulated Sugar Caster sugar can be used for a finer texture.
  • 1 teaspoon Vinegar Can substitute with lemon juice or cream of tartar.
For the Toppings
  • 1 cup Whipping Cream Non-dairy whipped topping can be used for a vegan option.
  • 2 tablespoons Powdered Sugar Regular sugar can be used but expect a grainier texture.
  • 1 teaspoon Vanilla Extract Optional if using flavored toppings.
  • 2 cups Seasonal Berries Use fresh or thawed and drained frozen berries.

Equipment

  • Stand mixer
  • Baking sheet
  • Piping bag
  • Parchment paper

Method
 

How to Make Mini Pavlova Berry Clouds
  1. Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, beat the egg whites using a stand mixer until soft peaks form. Gradually add granulated sugar, beating until stiff peaks develop.
  3. Gently fold in the vinegar to the egg white mixture until combined.
  4. Create nests of meringue on the prepared baking sheet, leaving space between each.
  5. Bake for 1 to 1.5 hours until crispy. Allow cooling in the oven.
  6. Whip the cream with powdered sugar and vanilla until soft peaks form. Chill until ready.
  7. Top cooled meringues with whipped cream and seasonal berries just before serving.

Notes

Store plain meringues in an airtight container for up to 3 days. Assemble with toppings only before serving for best texture.