Mini pavlovas with lemon cream and red berries

Mini pavlovas with lemon cream and red berries: the perfect combination of flavors and textures

Mini Pavlovas with lemon cream and red berries represent a dessert that embodies freshness, sweetness, and simple elegance. Inspired by the classic Australian delight, these small masterpieces offer a sensory experience that combines the crispness of meringue, the smoothness of citrus cream, and the vibrant acidity of red berries. In a world where homemade desserts are gaining more and more prominence in intimate gatherings and family celebrations, these pavlovas are consolidated as a must for those looking to surprise with authentic flavors and impeccable presentation. The versatility of lemon and the red berries in this recipe allows you to take advantage of nature's variety of fruits season after season, adapting the recipe without losing its delicious essence. This dessert, which has become a trend in 2025, combines the creativity offered by summer flavors with the practicality of preparing a sweet treat that can be presented in mini portions, ideal for sharing and enjoying with loved ones.

Preparation time Mini pavlovas with lemon cream and red berries

• Preparation: 20 minutes
• Cooking: 1 hour
• Cooling: 30 minutes
• Total: approximately 2 hours
• Servings: 8-10 mini pavlovas
• Difficulty: Medium

The preparation process combines a series of techniques that any baking enthusiast can master with precision. From the correct whipping of the egg whites to the baking and final assembly, each step ensures that the result is a sweet temptation that surprises with its texture and flavor. The key to achieving perfect Pavlovas lies in carefully controlling the oven temperature and whipping the egg whites, thus achieving a stable and crispy meringue. The lemon cream provides that acidic touch that balances the sweetness of the meringue, while the decorative red berries provide a visual and gustatory contrast, making the presentation as appetizing as its taste.

Ingredients for Mini Pavlovas with lemon cream and red berries

For the pavlovas

• 4 egg whites
• 1 cup of sugar
• 1 teaspoon white vinegar
• 1 teaspoon cornstarch

For the lemon cream

• ½ cup lime juice
• ½ cup sugar
• 2 eggs
• 2 egg yolks
• ¼ cup butter

For decorating

• Fresh red berries (strawberries, raspberries, blueberries, blackberries)

Step-by-step to prepare Mini pavlovas with lemon cream and red berries

Steps to prepare the pavlovas

1. Beat the egg whites: In a clean, dry bowl, begin to beat the egg whites until stiff peaks form. It is important that there are no traces of grease or moisture for them to whip correctly. When they start to form soft peaks, add the teaspoon of vinegar.
2. Add the sugar and the starch: Gradually, incorporate the sugar, without stopping beating, until obtaining a shiny, firm meringue that forms stiff peaks. Finally, incorporate the cornstarch and mix gently with a spatula to integrate without losing volume.
3. Form the disks: On parchment paper, draw circles approximately 8 cm in diameter. With a spoon or pastry bag, place the meringue in the form of small disks, leaving space between them for expansion during baking.
4. Bake: Bake in the preheated oven at 120 °C for 1 hour. Slow cooking at a low temperature helps the pavlovas become crispy and dry on the outside, but soft on the inside. Once ready, let cool in the oven to prevent them from breaking due to sudden temperature changes.

Steps to prepare the lemon cream

1. Cook the ingredients: Place the lemon juice, sugar, eggs, yolks, and butter in pieces in a bowl over a double boiler. Stir constantly with a whisk to prevent the eggs from cooking too quickly and forming lumps.
2. Thicken the cream: Continue cooking until the mixture acquires a creamy and shiny texture, similar to a pudding. This may take a few minutes; when you notice it coats the back of a spoon, it will be ready.
3. Cool: Transfer the cream to a container and cover with plastic wrap, touching the surface directly to prevent a skin from forming. Let cool in the refrigerator for at least 30 minutes before using.

Final assembly and decoration

1. Assemble the Pavlovas: Place a generous spoonful of lemon cream on top of each meringue, distributing evenly.
2. Add the red berries: Decorate with fresh red berries, distributing to taste to harmonize colors and flavors.
3. Serve: Serve immediately to enjoy the crunchy texture of the meringue and the cold cream, thus highlighting the summer flavors in every bite.

Chef's recommendations for perfect pavlovas

• Meringue control: It is essential that the egg whites are fat-free and that they are beaten in a clean, dry bowl. Humidity prevents them from rising well and becoming crispy.
• Slow and even baking: Low-temperature baking for one hour prevents pavlovas from cracking or burning. You can leave the oven in fan mode for more even baking.
• Cream freshness: The lemon cream should be well chilled before assembling, preferably refrigerated, so it maintains its creamy texture and doesn't melt with the hot meringue.
• Appropriate decoration: Add the fruits just before serving to maintain their freshness and vibrant color. The combination of lemons, red fruits, and meringue in each portion guarantees a perfect balance of flavors.

Nutritional benefits and properties of Mini pavlovas with lemon cream and red berries

5 tricks to make irresistible pavlovas in 2025

1. Use fresh eggs: The quality and freshness of the eggs directly impacts the volume and texture of the meringue. In 2025, it is recommended to use organic or certified eggs for better flavor and safety.
2. Drying control: Slow cooking at a low temperature prevents the meringue from becoming gummy or raw inside. Baking precision is key for pavlovas that remain crispy on the outside and light in the center.
3. Prepare the cream in advance: The lemon cream can be made the day before, allowing the flavors to blend and the texture to intensify, which facilitates the final assembly.
4. Decorate with fruits at their peak freshness: Red fruits should be ripe and free of excessive moisture to enhance the flavor and final appearance of the dessert.

When is it ideal to enjoy these Mini Pavlovas with lemon cream and red berries?

• Family celebrations: Their delicate presentation and refreshing flavor make them ideal for sharing at special gatherings.
• Summer events: The combination of cold cream, fresh fruits, and light meringue is perfect for hot days.
• Dessert for brunch or outdoor lunches: Adds a chic and colorful touch to any picnic table or outdoor gathering.
• Supremacy at gourmet sweet tooth gatherings: Their crispy texture and vibrant flavors will captivate the most demanding palates.
• As a sweet ending on emblematic dates: Christmas, anniversaries, or seasonal celebrations, they will always provide a touch of distinction and unique flavor.

Care and tips for preparing Mini Pavlovas with lemon cream and red berries

1. Oven temperature: Keep it constant at 120 °C. Avoid opening the door during baking to prevent cracks or sinking in the pavlovas.
2. Correct whipping of egg whites: Ensure they are at a firm and glossy stiff peak, with no liquid parts remaining.
3. Last-minute assembly: Prepare the cream and decorate as soon as the pavlovas have cooled to preserve their crispy texture and visual freshness.
4. Storage: Store the Pavlovas in an airtight container in a dry, humidity-free place, and assemble with fruits at the time of serving to prevent them from getting soggy or soft.

Comparison between Pavlovas with lemon and red berries and other similar recipes

Recipe | Key ingredients | Difference/advantage

• Classic Pavlova | Meringue, cream and assorted fruits | The lemon version provides an acidic contrast that balances the sweetness and is more refreshing, ideal for summer.
• Fruit Charlotte | Sponge cake, cream and fruits | Pavlova has a crispier and lighter texture, perfect for those looking for a crunchy and airy finish.
• Cream and fruit tart | Dough, pastry cream and fruit | Pavlova does not require a dough base, making its preparation easier and offering a lighter and more delicate profile.

Frequently asked questions about Mini Pavlovas with lemon cream and red berries

Tell us about your experience with Mini Pavlovas with lemon cream and red berries

Do you dare to prepare these sweet delights at home? Share your variations, tricks, and tips in the comments and help us enrich this recipe with your personal touch. Sweet delights are in your hands to surprise and delight!

Mini pavlovas with lemon cream and red berries

Mini Pavlovas With Lemon Cream And Red Berries: step-by-step recipe baked to perfection with perfect texture. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: International

Keywords: mini, pavlovas, with, cream, lemon, red, berries, international, desserts, recipe, easy, homemade

Recipe Yield: 8 servings

Calories: 250 kcal

Preparation Time: PT20M

Cooking Time: PT30M

Total Time: PT50M

Recipe Ingredients:

• Preparation: 20 minutes
• Cooking: 1 hour
• Cooling: 30 minutes
• Total: approximately 2 hours
• Servings: 8-10 mini pavlovas
• Difficulty: Medium
• 4 egg whites
• 1 cup of sugar
• 1 teaspoon white vinegar
• 1 teaspoon cornstarch
• ½ cup lime juice
• ½ cup sugar
• 2 eggs
• 2 egg yolks
• ¼ cup butter
• Fresh red berries (strawberries, raspberries, blueberries, blackberries)
• Beat the egg whites: In a clean, dry bowl, start beating the egg whites until stiff peaks form. It is important that there are no traces of grease or moisture for them to whip correctly. When they start to form soft peaks, add the teaspoon of vinegar.
• Add the sugar and starch: Gradually, incorporate the sugar, without stopping beating, until obtaining a shiny, firm meringue that forms stiff peaks. Finally, incorporate the cornstarch and mix gently with a spatula to integrate without losing volume.
• Form the disks: On parchment paper, draw circles approximately 8 cm in diameter. Using a spoon or pastry bag, place the meringue in the shape of small disks, leaving space between them for expansion during baking.
• Bake: Place in a preheated oven at 120 °C for 1 hour. Slow, low-temperature baking helps the pavlovas become crispy and dry on the outside, but soft on the inside. Once ready, let them cool in the oven to prevent them from breaking due to sudden temperature changes.
• Cook the ingredients: Place the lemon juice, sugar, eggs, yolks, and butter in pieces in a bowl over a double boiler. Stir constantly with a whisk to prevent the eggs from cooking too quickly and forming lumps.
• Thicken the cream: Continue cooking until the mixture acquires a creamy and shiny texture, similar to a pudding. This may take a few minutes, when you notice it coats the back of a spoon, it will be ready.
• Chill: Transfer the cream to a container and cover with plastic wrap, touching the surface directly to prevent a skin from forming. Let cool in the refrigerator for at least 30 minutes before using.
• Assemble the Pavlovas: Place a generous spoonful of lemon cream on top of each meringue, distributing evenly.
• Add the red berries: Decorate with fresh red berries, distributing to taste to harmonize colors and flavors.
• Serve: Present immediately to enjoy the crispy texture of the meringue and the cold cream, thus highlighting the summer flavors in every bite.
• Meringue control: It is essential that the egg whites are fat-free and that the beating is done in a clean, dry bowl. Humidity prevents them from rising well and becoming crispy.
• Slow and even baking: Baking at a low temperature for one hour prevents the pavlovas from cracking or burning. You can leave the oven in fan mode for more homogeneous cooking.
• Cream freshness: The lemon cream should be well chilled before assembling, preferably in refrigeration, so it maintains its creamy texture and does not melt with the warm meringue.
• Just decoration: Add the fruits just before serving to maintain their freshness and vibrant color. The combination of lemons, red berries, and meringue in each portion guarantees a perfect balance of flavors.
• Use fresh eggs: The quality and freshness of the eggs directly impact the volume and texture of the meringue. In 2025, it is recommended to use organic or certified eggs for better flavor and safety.
• Drying control: Slow baking at a low temperature prevents the meringue from becoming gummy or raw inside. Precision in baking is key for pavlovas that remain crispy on the outside and light in the center.
• Prepare the cream in advance: The lemon cream can be made the day before, allowing the flavors to blend and the texture to intensify, which facilitates the final assembly.
• Decorate with fruits at their peak freshness: Red berries should be ripe and free of excessive moisture to enhance the flavor and final appearance of the dessert.
• Family celebrations: Their delicate presentation and refreshing flavor make them ideal for sharing at special gatherings.
• Summer events: The combination of cold cream, fresh fruits, and light meringue is perfect for hot days.
• Dessert for brunch or outdoor lunches: Adds a chic and colorful touch to any picnic table or outdoor gathering.
• Supremacy at gourmet sweet tooth gatherings: Their crispy texture and vibrant flavors will captivate the most demanding palates.
• As a sweet ending on emblematic dates: Christmas, anniversaries, or seasonal celebrations, they will always provide a touch of distinction and unique flavor.
• Oven temperature: Keep it constant at 120 °C. Avoid opening the door during baking to prevent cracks or sinking in the pavlovas.
• Correct whipping of the egg whites: Ensure they are at stiff and glossy peaks, without any part remaining liquid.
• Last-minute assembly: Prepare the cream and decorate as soon as the pavlovas have cooled to preserve their crispy texture and visual freshness.
• Storage: Store the Pavlovas in an airtight container in a dry, humidity-free place, and assemble with fruit at the time of serving to prevent them from getting soggy or soft.
• Classic Pavlova
• Meringue, cream and assorted fruits
• The lemon version provides an acidic contrast that balances the sweetness and is more refreshing, ideal for summer.
• Fruit Charlotte
• Sponge cake, cream and fruits
• Pavlova has a crispier and lighter texture, perfect for those looking for a crunchy and airy finish.
• Cream and berry tart
• Dough, pastry cream and fruit
• Pavlova does not require a dough base, facilitating its preparation and offering a lighter and more delicate profile.

Recipe Instructions:

Preparation: :

Preparation: 20 minutes

Cooking: :

Cooking: 1 hour

Cooling: :

Cooling: 30 minutes

Total: :

Total: approximately 2 hours

Servings: :

Servings: 8-10 mini pavlovas

Difficulty: :

Difficulty: Medium

Beat the egg whites: :

Beat the egg whites: In a clean, dry bowl, start beating the egg whites until stiff peaks form. It is important that there are no traces of grease or moisture for them to whip correctly. When they start to form soft peaks, add the teaspoon of vinegar.

Add the sugar and starch: :

Add the sugar and starch: Gradually, incorporate the sugar, without stopping beating, until obtaining a shiny, firm meringue that forms stiff peaks. Finally, incorporate the cornstarch and mix gently with a spatula to integrate without losing volume.

Form the discs: :

Form the disks: On parchment paper, draw circles approximately 8 cm in diameter. Using a spoon or pastry bag, place the meringue in the shape of small disks, leaving space between them for expansion during baking.

Bake: :

Bake: Place in a preheated oven at 120 °C for 1 hour. Slow, low-temperature baking helps the pavlovas become crispy and dry on the outside, but soft on the inside. Once ready, let them cool in the oven to prevent them from breaking due to sudden temperature changes.

Cook the ingredients: :

Cook the ingredients: Place the lemon juice, sugar, eggs, yolks, and butter in pieces in a bowl over a double boiler. Stir constantly with a whisk to prevent the eggs from cooking too quickly and forming lumps.

Thicken the cream: :

Thicken the cream: Continue cooking until the mixture acquires a creamy and shiny texture, similar to a pudding. This may take a few minutes, when you notice it coats the back of a spoon, it will be ready.

Chill: :

Chill: Transfer the cream to a container and cover with plastic wrap, touching the surface directly to prevent a skin from forming. Let cool in the refrigerator for at least 30 minutes before using.

Oven temperature: :

Oven temperature: Keep it constant at 120 °C. Avoid opening the door during baking to prevent cracks or sinking in the pavlovas.

Correct whipping of egg whites: :

Correct whipping of the egg whites: Ensure they are at stiff and glossy peaks, without any part remaining liquid.

Last-minute assembly: :

Last-minute assembly: Prepare the cream and decorate as soon as the pavlovas have cooled to preserve their crispy texture and visual freshness.

Storage::

Storage: Store the Pavlovas in an airtight container in a dry, humidity-free place, and assemble with fruit at the time of serving to prevent them from getting soggy or soft.

Editor's Rating:
4.9