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Mini Strawberry Pavlova Nests

A light and airy meringue dessert with a creamy center, topped with strawberry jam, whipped cream, and fresh strawberries.
Prep Time30 mins
Cook Time1 hr
Resting Time30 mins
Total Time2 hrs
Course: Dessert
Cuisine: Australian
Keyword: easter dessert, pavlova cake, pavlova dessert
Servings: 14
Calories: 250kcal


For the Pavlova Base:

For the Toppings:

  • 1 ½ cups heavy whipping cream, chilled
  • 2 tablespoons granulated sugar
  • ½ cup strawberry jam or preserves
  • 8 fresh sliced or halved strawberries, for garnish
  • Powdered sugar, for garnish (optional)


  • Separate 6 eggs from their yolks, being careful not to get any yolk in the whites. Place egg whites in a bowl and allow to sit on the counter to come to room temperature; about 20 minutes.
  • Preheat the oven to 225°F.
    Line two baking sheet pans with parchment paper and set aside. Fit your piping bag with a large tip. Set aside.
  • In a stand mixer or mixing bowl with an electric hand mixer, beat the egg whites on HIGH for one to two minutes, or until soft peaks form.
    With the mixer still on, add the sugar a little bit at a time until dissolved. Once all the sugar is dissolved, continue beating for 6 to 8 minutes on HIGH speed, or until stiff peaks form.
  • Once stiff peaks form, gently fold in the lemon juice, vanilla extract and corn starch. Once combined, scoop the pavlova mixture into the prepared piping bag.
  • On the parchment lined baking sheet, pipe the meringue into roughly 3-inch nests. You should end up with about 12 to 15 nests, depending on how big you want to make them.
    Gently press a spoon on the top to create a small indent in the center.
  • Bake the meringue nests for 1 hour at 225°F. After the first hour, turn the oven off and keep the door closed. Let the pavlovas cool in the oven for at least 30 minutes. Then you can transfer them to a cooling rack to cool completely.
  • In the meantime, place the chilled heavy whipping cream and 2 tablespoons of sugar in a mixing bowl.
    Mix on HIGH for 2 to 3 minutes, or until stiff peaks form. Set aside.
  • Place roughly 1 tablespoon jam in the center of each pavlova nest.
  • Top with piped whipped cream and half of a fresh strawberry. Enjoy!


Calories: 250kcal | Carbohydrates: 40g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 35mg | Potassium: 62mg | Fiber: 1g | Sugar: 37g | Vitamin A: 376IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg