If you’re hunting for that show-stopping dessert for your holiday feast, this Christmas Mini Pavlovas Recipe is an absolute gem. I love how these individual pavlovas bring a festive touch with their crisp, airy shells and soft, marshmallow-y centers topped with luscious cream and bright, fresh fruit. They feel fancy, yet are surprisingly easy to whip up, making them perfect when you want something special but don’t want to fuss too much in the kitchen.

Whether you’re hosting a cozy Christmas dinner or bringing a dessert to a holiday party, these mini pavlovas always steal the spotlight. Plus, they’re customizable—which means you can play around with your favorite fruits and garnishes to truly make them your own. Trust me, once you try this Christmas Mini Pavlovas Recipe, it’ll become a staple in your festive baking tradition.

Ingredients You’ll Need

The beauty of this Christmas Mini Pavlovas Recipe lies in its simple yet perfectly balanced ingredients. Each element works together to create that magical crisp shell and soft center, with the whipped cream and fresh fruit bringing just the right freshness and richness. When shopping, look for fresh eggs and ripe, colorful fruits to make your pavlovas really pop.

Egg whites: Use large, fresh eggs for better volume—room temperature helps too.
Caster sugar (superfine sugar): Dissolves quickly into the egg whites to give that glossy meringue texture.
Cornflour (cornstarch): A little magic dust that helps keep the meringue crisp on the outside and soft inside.
White vinegar: Adds stability to the meringue and a slight tang that balances the sweetness.
Heavy/thickened cream (whipping cream): Cold cream whips best and gives a luxuriously rich topping.
Mascarpone (optional): I love adding this to stabilize the whipped cream, especially if you’re making them ahead.
Caster sugar for cream: Keeps the whipped cream lightly sweet without overpowering.
Vanilla extract: A splash of warmth that enhances the cream’s flavor.
Fresh fruits: Strawberries, mangoes, blueberries, raspberries, kiwi, and passionfruit all bring fresh colors and flavors—choose what you love!
Small mint sprigs: For a fresh, festive garnish that adds a pop of green.
Icing sugar (powdered sugar): Perfect for a light dusting to give that snowy Christmas feel.

Variations

One of my favorite things about the Christmas Mini Pavlovas Recipe is how easy it is to make it your own. I often tweak the toppings and sometimes the cream to keep things interesting and tidy for whatever occasion I’m serving them at. Don’t hesitate to personalize it based on what you have in the fridge or your dietary needs!

Variation: Swap out the mascarpone for dairy-free cream cheese to make it dairy-free—I’ve tried it and it still tastes amazing.
Variation: Add a drizzle of melted dark chocolate or a sprinkle of toasted nuts on top for extra texture and flavor contrast.
Variation: Mix seasonal fruits—pomegranate seeds and blood oranges make stunning festive toppings.
Variation: For a lower-sugar option, reduce the sugar a bit and use sweeter fruit combos like ripe mango and strawberries.

How to Make Christmas Mini Pavlovas Recipe

Step 1: Whip Your Egg Whites to Stiff Peaks

Start with clean, dry bowls—no grease allowed here, or your meringue won’t whip properly! Separate your egg whites carefully, ensuring no yolk sneaks in. I usually let the whites come to room temperature for about 30 minutes first; this helps them puff up nicely. Whip the whites on medium speed until soft peaks form, then gradually add your caster sugar one tablespoon at a time, whipping well after each addition. You want the mixture to be glossy and hold stiff peaks—when you lift the whisk, the peaks should stand tall without drooping.

Step 2: Gently Fold in Cornflour and Vinegar

Using a spatula, gently fold in the cornflour and white vinegar. This step is delicate—fold just enough to mix them through without knocking out the air. This little trick gives the pavlovas their signature crisp shell and soft center. Be patient here; air in the mixture is your best friend!

Step 3: Pipe or Spoon Mini Pavlovas onto Baking Sheet

Preheat your oven to 120°C (250°F) fan-forced. Line a baking sheet with parchment paper, then pipe or spoon out small rounds of meringue—about 6cm (2.5 inches) wide each. I swirl the meringue up at the edges to create little nests perfect for holding cream and fruit. Keeping the size consistent helps them bake evenly. You’ll get about 12-15 minis depending on how big you make them.

Step 4: Bake Low and Slow

Baking pavlovas low and slow is the key to that crisp shell without browning them. Bake for 1 hour 15 minutes, then turn off the oven, keeping the door slightly ajar with a wooden spoon, and leave them inside to cool completely. This slow cooling helps prevent cracks and gives you that soft, marshmallow-like interior. Resist the temptation to open the oven until they’re fully cooled!

Step 5: Whip the Cream and Assemble

While the pavlovas cool, whip your cold cream with sugar and vanilla until soft peaks form. If you’re adding mascarpone, fold it in gently at the end for a richer, more stable cream. When the pavlovas are completely cool, top each one with a generous dollop of whipped cream and your chosen fruits. I like to add a sprig of mint and a delicate dusting of icing sugar for that snowy Christmas look.

How to Serve Christmas Mini Pavlovas Recipe

Christmas Mini Pavlovas Recipe - Recipe Image

Garnishes

I’m all about simplicity here—fresh berries and a light dust of powdered sugar are my go-tos. Mint leaves add a pop of color and a fresh aroma that just feels like Christmas. Sometimes, I like to drizzle a little passionfruit pulp over the top for tartness and extra zing—it totally livens the flavor up! Try to keep your garnishes fresh and vibrant; that’s what makes these mini pavlovas really shine.

Side Dishes

These mini pavlovas shine on their own, but if you want to serve them alongside something, I love pairing them with a warm mulled wine or a light sparkling cocktail—both balance the sweetness beautifully. For a festive brunch, a fresh fruit salad or a citrusy granita can complement the creamy richness without feeling too heavy.

Creative Ways to Present

For a special holiday presentation, I like arranging the mini pavlovas on a large platter with holly leaves or edible flowers around the edges—it turns a simple dessert into a festive centerpiece. Another fun idea is to serve them in clear glass cups with layers of berry compote for a pavlova parfait twist. I’ve also used mini cheesecake pans to shape them for a neat, uniform look that impresses every time!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which is rare!), store the baked meringue shells separately from the whipped cream and fruit in an airtight container at room temperature. Keeping the shells dry is critical; otherwise, they’ll get chewy. I usually keep the whipped cream refrigerated and assemble right before serving to maintain the perfect texture.

Freezing

I recommend freezing just the baked meringue shells if you want to prepare ahead. Wrap them well in plastic wrap and place in an airtight bag or container. When you’re ready, thaw them at room temperature before topping. I’ve found that freezing the cream or assembled pavlovas doesn’t work well because the textures change and become watery once thawed.

Reheating

Meringue shells don’t need reheating since they’re best served cool or at room temperature. If, however, you have a bit of moisture and want to refresh their crispness, a quick 5-minute heat in a low oven (around 100°C/212°F) can help—but watch closely so they don’t brown. Always add cream and fruit fresh after reheating.

FAQs

Can I use regular sugar instead of caster sugar in this Christmas Mini Pavlovas Recipe?

You can, but caster sugar is preferred because its finer texture dissolves better in the egg whites, creating a smoother and more stable meringue. If you only have regular granulated sugar, pulse it in a food processor for a few seconds to make it finer before adding.
Why do I need to add vinegar and cornflour to the meringue?

The vinegar helps stabilize the egg whites and adds a slight tang that cuts the sweetness, while the cornflour provides a tender, marshmallow-like center inside the crispy exterior. Together, they’re what makes the pavlova texture truly special.
How long can I make the pavlovas ahead of time?

You can bake the meringue shells up to 3 days ahead and store them in an airtight container at room temperature. Just add the whipped cream and fruit toppings right before serving to keep everything fresh and crisp.
Can I use frozen fruit toppings on my mini pavlovas?

It’s best to use fresh fruit because frozen fruit can release water as they thaw, making the pavlovas soggy. If you must, make sure to drain and pat the fruit dry well before topping.

Final Thoughts

This Christmas Mini Pavlovas Recipe holds a special spot in my holiday baking lineup because it combines elegance and simplicity in such a joyful way. Making these feels like a festive ritual, and I love sharing them with friends and family—it’s always a crowd-pleaser. I hope you give this recipe a go and discover just how delightful and satisfying these little pavlovas can be during the holidays and beyond. Happy baking!