The Pavlova Recipe That Transports Me to Paris

Out of all the incredible sweets we tasted on our trip to France over the summer, there was one that (quite literally) took the cake. Yes, the buttery croissants and pot de creme lived up to the hype, but it was the mini pavlovas we had on our first night at Hotel Costes in Paris that really blew our minds. At the end of the meal, our waiter brought out individual plates of crisp meringues with pillowy soft interiors, piled high with whipped cream and fresh berries. So naturally, it was the first recipe I wanted to replicate when we got back home.

What is a Pavlova?

For those who haven’t yet experienced the pleasure of a pavlova, it’s a light and airy meringue-based dessert that’s crispy on the outside with a soft, marshmallow-like interior. What makes the pavlova so special is its versatility—it’s the perfect blank canvas for all sorts of toppings, from fresh berries and whipped cream to tropical fruits and edible flowers.

To make a pavlova, you essentially just whip together egg whites to soft peaks, then add sugar and whip until stiff peaks form. (You’re probably gonna want a stand mixer for this, unless you’re ready for a major arm workout.) Then you add a vinegar-cornstarch mixture with vanilla and salt, and continue beating until the meringue is glossy.

After scooping the meringue out into your desired size onto parchment, you’ll bake them on a low 200 degree heat for ninety minutes, then let them “dry out” in the warm oven. Once cool, they’re ready to for your toppings of choice.

What Makes Mini Pavlovas Such a Special Dessert

In my opinion, these mini pavlovas are even more delightful than the full size—just the right size for individual servings, they’re so special for dinner parties or family celebrations. Despite their impressive aesthetic, they’re also deceptively simple to make. The meringue itself requires just a few ingredients you likely already have in your pantry, and once baked, the mini pavlovas can be stored for a few days, making them a perfect make-ahead dessert.

Tips for Perfect Pavlovas Every Time

• Room Temperature Egg Whites: Make sure your egg whites are at room temperature before you start whipping. This helps them whip up to a greater volume.
• Gradual Sugar Addition: Adding the sugar slowly ensures that it fully dissolves into the egg whites, giving your meringue a smooth texture.
• Drying Time: Don’t skip the drying time in the oven—it’s key to achieving that perfect texture where the pavlova is crispy on the outside and chewy on the inside.
• Prepare in Advance: You can make the meringues a day or two ahead and store them in an airtight container at room temperature. Assemble them just before serving for the freshest result.

How to Make These Dinner Party-Worthy

There’s something that feels elegant about serving individual desserts, and mini pavlovas are impressive, no doubt. You can customize the toppings based on the season—think passion fruit and mango in summer, or poached pears and chocolate shavings in winter.

For a dinner party, I like to make the pavlovas that morning, and then let them hang out on the counter with a towel draped over them until ready to serve. I’ll whip the cream and wash the berries just before guests arrive. Then when it’s time for dessert, I’ll recruit a friend to help me fill each pavlova with cream and berries before bringing them to the table.

Other “Berries and Cream” desserts you’ll love:

Summer Fruit Salad with Meringue

Strawberry Cake with Mascarpone Cream

Gluten-Free Citrus Cake with Strawberries and Mascarpone Cream

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