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 Strawberry Mint Pavlovas
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. Once your pavlovas have finished baking, turn off the oven but leave them inside. Prop the oven door open slightly with a wooden spoon or heat-safe utensil and let the meringues cool inside for at least 30 minutes, preferably up to an hour. This slow release of heat prevents sudden temperature changes, which is what typically causes cracks. Avoid moving them while hot—they’re delicate and prone to collapse until cooled.
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.
Spring Dessert: Mini Strawberry Mint Pavlovas
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Crisp meringue nests, marshmallowy inside, topped with refreshing mint cream and juicy strawberries. A light and springy dessert.
Ingredients
- 5 large egg whites
- 1 1/4 cups (250 g) granulated sugar
- 1 1/2 teaspoons cornstarch
- 1 teaspoon white vinegar
- 1 1/2 cups (225 g) fresh strawberries, hulled and coarsely chopped
- 2 teaspoons granulated sugar
- 1 tablespoon finely chopped fresh mint leaves
- 1 cups (240 ml) heavy cream
- 10-12 fresh mint leaves
- 1 tablespoon granulated sugar
Instructions
- 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.
- 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.
- 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.
- Make the Mint Whipped Cream
- Once chilled, whip the infused cream with sugar using a hand mixer until soft peaks form.
- 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.
Notes
- For perfectly crisp pavlovas, ensure your mixing bowl and beaters are completely clean and free of any grease.
- If you don’t have fresh mint, you can substitute with 1 teaspoon of dried mint, but reduce the steeping time for the cream.
- Store leftover meringue nests and whipped cream separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving.
- Prep Time: 20 minutes
- Cooling Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 pavlova
- Calories: 300
- Sugar: 40
- Sodium: 50
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0g
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 60
If you liked this, you are going to love these favorite strawberry recipes:
Sparkling Rosé Soaked Strawberry Shortcake
Frequently Asked Questions
What should I do if my meringue doesn’t form stiff peaks?
Make sure your mixing bowl and beaters are completely clean and free of any grease. Additionally, ensure that you are adding the sugar gradually, as adding it too quickly can prevent the sugar from dissolving properly.
How long can I keep the mint-infused cream before serving?
You can prepare the mint-infused cream a few hours ahead and store it in the refrigerator until you’re ready to assemble the pavlovas. Just give it a gentle stir before using.
Is there a specific type of vinegar I should use in the meringue?
You can use white vinegar or apple cider vinegar for the meringue; both will help stabilize the egg whites and improve the texture.
hi, this is absolutely fantstic!
These are so pretty!!!!! I macerated the strawberries overnight—added extra flavor and made assembly a breeze.
Served for Easter brunch and everyone loved them. Fresh, light, and perfect! Very easy to succeed with but looks way way fancier.
These were so airy and beautiful! That mint cream was an unexpected but delicious twist. Was so good!
All of my pavlovas cracked, but the taste was incredible. Any idea what I did wrong?
Sophie, glad you liked the taste. Actually, the cracking is nothing to be worried about, it’s kind of part of the charm I think. However, you can cool them in the oven next time instead of on the counter – the slower cooling process usually keeps them intact. Check out the FAQ for how to. :)
Followed the recipe exactly and got six perfect pavs. The mint totally elevated it.
I made these for my hubby’s birthday last week, he absolutely loved them. I think he might have had four just on his own :D