Spring Dessert: Mini Pavlovas with Strawberry Mint Sauce

Name: Mini Pavlovas with Strawberry Mint Sauce – Spring Dessert Recipe
Prep time: 55 min
Cook time: 25 min
Total time: 1 h 20 min
Cuisine: Australian-European
Ingredients: 5 large egg whites, room temperature; 1¼ cups (250 g) granulated sugar; 1½ teaspoons cornstarch; 1 teaspoon white vinegar; 1½ cups (225 g) fresh strawberries, hulled and coarsely chopped; 2 teaspoons granulated sugar; 1 tablespoon finely chopped fresh mint leaves; 1 cup (240 ml) heavy cream; 10–12 fresh mint leaves; 1 tablespoon granulated sugar

These mini pavlovas are crisp on the outside, marshmallow-soft inside, and topped with a mint-infused whipped cream and juicy strawberries. They’re light, fresh, and the perfect dessert to bring out the flavors of spring.

byKalle Bergman

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Pavlova is one of those desserts that feels like it should be fussy but never actually is. Egg whites, sugar, a little technique, and some patience—that’s the base. These mini versions keep things casual and portioned, just right for a spring gathering or a low-key celebration that still wants a little flair. The outside is crisp, the center stays marshmallowy, and the whole thing is built to hold what comes next: mint-infused cream and juicy strawberries.

The cream gets a quiet layer of flavor from steeped mint, and the macerated berries are just sweet enough to lean into the season without overpowering it. They sit neatly on top of the cloud-like base, and the result lands somewhere between rustic and polished. Make them a few hours ahead, keep them cool, and assemble right before serving. There’s no need to overthink it—they hold their own.

VIDEO: HOW TO MAKE SPRING STRAWBERRY MINT PAVLOVAS

Step by Step Guide to Making Mini Pavlovas with Strawberry Mint Sauce

Step 1: Make the Meringues

Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper and lightly grease it.

In a large mixing bowl, whisk egg whites using an electric mixer on medium-high until soft peaks form.

Gradually add the sugar, 1 tablespoon at a time, beating until glossy and stiff peaks form (about 8–10 minutes).

Add vinegar and cornstarch, then beat another 30 seconds until incorporated.

Spoon or pipe the meringue into 4–6 inch wide rounds on the prepared baking sheet, creating a shallow well in the center for filling.

Bake for 25 minutes, then turn off the oven, crack the door, and let them cool in the oven for 30 minutes. This helps prevent cracking.

Step 2: Prepare the Strawberry Mint Sauce

While the meringues bake, combine strawberries, mint, and sugar in a bowl.

Stir well, then cover and let macerate at room temperature for at least 30 minutes.

Step 3: Infuse the Cream

In a small saucepan, bring the heavy cream and mint leaves to a gentle simmer. Do not boil.

Remove from heat, cover, and steep for 30 minutes.

Strain out the mint and chill the cream until cold.

Step 4: Make the Mint Whipped Cream

Once chilled, whip the infused cream with sugar using a hand mixer until soft peaks form.

Step 5: Assemble the Pavlovas

Place each cooled meringue on a serving plate.

Spoon a generous dollop of mint cream into the center.

Top with a spoonful of macerated strawberry mint sauce.

Serve immediately.

Mini Pavlovas FAQ

Can I make these pavlovas in advance?
Yes! Bake the meringues up to a day ahead and store them in an airtight container. Add toppings just before serving.

Why did my meringues crack?
Cracks are normal and add charm, but cooling the pavlovas gradually in the oven helps minimize them.

Can I use dried mint instead of fresh?
Fresh mint is best for flavor. If needed, use a pinch of dried mint in the cream, but strain well before whipping.

Can I make one large pavlova instead of minis?
Yes! Shape one large round (about 8–9 inches wide) and increase baking time to 50–60 minutes.

Are pavlovas gluten-free?
Yes, the base meringue is naturally gluten-free.