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Mini Pavlova Berry Clouds
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Irresistibly Light: Mini Pavlova Berry Clouds That Wow!

Mini Pavlova Berry Clouds are delicate meringue desserts topped with whipped cream and fresh berries, offering a stunning gluten-free treat.
Course Dessert
Cuisine Australian
Keyword Berry Clouds, Gluten-Free, Light Dessert, Meringue, Mini Pavlova
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Cooling Time 1 hour
Total Time 2 hours 45 minutes
Servings 6 pavlovas
Calories 150kcal

Equipment

  • Mixing bowl
  • Electric mixer
  • Baking Sheet
  • Parchment Paper

Ingredients

For the Meringue

  • 3 large Egg Whites Ensure they’re at room temperature
  • 1 cup Granulated Sugar Superfine sugar works best
  • 1 teaspoon White Vinegar Stabilizes egg whites
  • 1 tablespoon Cornstarch Provides a chewy center

For the Topping

  • 1 cup Heavy Cream Whip for richness
  • 2 tablespoons Powdered Sugar Optional for flavored cream
  • 1 teaspoon Vanilla Extract Adds flavor

For the Fresh Berries

  • 2 cups Seasonal Berries Strawberries, raspberries, blueberries

Instructions

How to Make

  • Preheat your oven to a low temperature of 215°F (100°C).
  • Whip the egg whites in a clean, dry bowl until soft peaks form. Gradually add the granulated sugar, continuing to beat until glossy and stiff peaks form, about 5-7 minutes.
  • Fold in the white vinegar and cornstarch delicately with a spatula to keep air in the meringue.
  • Pipe the meringue onto a lined baking sheet, forming small nests with shallow wells in the center.
  • Bake the meringues for 60-90 minutes, or until the outer edges feel dry and let them cool completely inside the oven.
  • Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
  • Top each pavlova nest with whipped cream and scatter fresh berries over the top.

Notes

These pavlovas are customizable with seasonal fruits and can be prepared ahead of time.