Weloob

Topics

Pull-Apart Mini Pavlovas with Crispy, Airy Meringue

  • 6 min read
featured 27407


These pull-apart mini pavlovas are crisp on the outside and marshmallow-soft in the middle. Baked closely together so they break into delicate clouds, they’re finished with bright lemon curd and lightly whipped cream for a dessert that’s airy, tangy, and visually impressive without being fussy.

Pull apart pavlovas with lemon curd cream and raspberries.

Pavlova is first eaten with the eyes. I learned that when I served tiny individual pavlovas filled with homemade lemon curd and a scattering of fresh berries—something lovely but modest. After a less-than-enthusiastic reaction, I tried arranging the meringue mounds close together and serving them as a single centerpiece. The small change made the dessert feel abundant and special: instead of one dainty portion, it became a show-stopping pull-apart pavlova that guests loved.

Baking the pavlovas close together gives them stable little domes with hollowed centers perfect for curd and whipped cream. The edges bake crisp while the inside stays soft and cloudlike. The contrast of textures—crisp shell, tender interior, bright curd, and pillowy cream—is what makes this dessert memorable.

Ingredients, Filling & Topping Ideas

Below is a quick overview of the key ingredients and some topping ideas. The full ingredient list and step-by-step instructions are included in the recipe card at the end.

  • Egg whites – Make sure there is no yolk in the whites, or the meringue won’t reach full volume. Separating cold eggs and allowing the whites to come to room temperature before whipping helps them whip up more fully.
  • Sugar and cornstarch – Granulated sugar is used in the meringue for structure. Cornstarch helps stabilize the interior for that marshmallow-like texture. You can substitute 1 cup (120 g) powdered sugar for a slightly different texture if you prefer, but avoid liquid sweeteners or other replacements unless you have experience adapting meringues.

Filling and Topping Ideas

Because the meringue is sweet and crisp, a bright, slightly tart filling balances it wonderfully. Lemon and cream is a classic pairing, but other curds and creams work well too:

  • Raspberry curd
  • Orange curd
  • Lime curd
  • Pastry cream or crème légère
  • Toasted nuts such as candied cashews or pecans for crunch
  • Fresh berries for color and freshness

Let’s Bake This Recipe

What turns ordinary meringue into a soft-centered pavlova is the baking method: pavlova is baked at a low temperature for a long time. The exterior sets and dries while the center retains a soft, marshmallow-like texture. Bake time and oven temperature are important to get the contrast right.

Here are practical tips I use every time I make meringue-based desserts:

  • Wash and dry your mixing bowl and whisk thoroughly. Any trace of grease will prevent egg whites from whipping properly.
  • Whip room-temperature egg whites for better volume. If the bowl is warm, the sugar can melt too quickly and affect texture.
  • Add the sugar gradually while whipping: this helps the sugar dissolve fully and keeps the meringue glossy and stable.
  • Don’t overwhip. Stop when the meringue forms stiff, glossy peaks and holds its shape. Overwhipping can cause dryness, cracking, or weeping during baking.
  • Use cornstarch in the meringue to help keep the interior soft and to reduce weeping after baking.
mixing egg whites while adding sugar.
Whip the egg whites while adding the sugar a little at a time.
Stiff meringue in a bowl and a mixer.
Stop when the meringue is thick, glossy, and stable.

Shaping the Pull-Apart Pavlova

This is the fun part, and you don’t need special tools. Use a medium cookie scoop, a large spoon, or an ice cream scoop to portion the meringue onto parchment-lined baking sheets. Arrange the mounds close together in the pattern or shape of your serving dish so the finished pavlovas can be pulled apart easily.

Use the back of a spoon to make a shallow dent in the center of each mound to hold curd and cream after baking. A small gap between mounds is fine— they will puff slightly and the cream will cover any seams.

Meringue mounds over a pan lined with parchment paper.
Scoop mounds next to each other and press a small dent in each center.
Un baked mini pavlovas
Arrange the meringue closely and bake until dry to the touch.

Filling and Topping

Fill the cooled pavlova hollows with lemon curd or your chosen curd. Spoon the curd into each cavity so that part of it remains visible; this bright color looks beautiful under the whipped cream. Then spoon or pipe lightly whipped cream so it covers the seams between the meringues and partially covers the curd. Finish with fresh berries, toasted nuts, or a light dusting of powdered sugar.

a plate with mini pull apart pavlovas topped with lemon curd, cream and fresh raspberries.
Fill the centers with curd and top with cream so the curd remains visible and the seams are covered.

Yields and Storing

This recipe yields about 12–15 mini pavlovas, depending on the size of each mound. You can bake the meringues a day or two ahead and store them in an airtight container at room temperature. Fill and top the pavlova close to serving time—once filled, the cream and curd will soften the meringue. After filling, refrigerate and consume within three days.

pavlova topped with fresh raspberry.
mini pavlova recipe.

Crisp and Light Pull Apart Mini Pavlovas

Crisp on the outside and marshmallow-soft on the inside, these mini pavlovas are baked close together into delicate little clouds. Topped with bright lemon curd and soft whipped cream, they’re light, tangy, and impressive for any gathering.
Servings: 12 Mini Pavlovas
Author: Dikla Levy Frances

Ingredients

Pavlovas

  • 5 large egg whites (about 150 g)
  • 1 1/2 cups (300 g) granulated sugar
  • 1 teaspoon cornstarch

Filling and Topping

  • 1 cup (240 ml) heavy cream
  • 1 tablespoon powdered sugar
  • 1/2 cup lemon curd (or other curd)
  • 1 cup fresh berries

Instructions

Make the Mini Pavlovas

  1. Preheat the oven to 225°F (about 107°C). Line a large cookie sheet with parchment paper.
  2. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high until foamy, about 30 seconds. You can use a large bowl and handheld mixer if needed.
  3. Increase the mixer speed to high and add the sugar in 4–5 additions, waiting about 10 seconds between each add. Continue whipping until the sugar is dissolved and the meringue is glossy and forms stiff peaks.
  4. Fold in the cornstarch and whip briefly to incorporate. The meringue should be thick and stable.
  5. Use a medium cookie scoop (about 1.5–2 tablespoons) or a large spoon to dollop mounds of meringue onto the prepared sheet. Arrange them close together in the shape you want for serving.
  6. Use the back of a spoon to make a shallow dent in the center of each mound to hold curd and cream.
  7. Bake for 90 minutes, then turn off the oven and allow the pavlovas to cool inside the oven with the door closed or slightly ajar until completely cool. The centers may collapse slightly—that’s fine.

Tip: You can make the baked meringues up to two days ahead and store them at room temperature in an airtight container.

Fill and Serve

  1. Whip the cream with the powdered sugar until it holds soft peaks.
  2. Just before serving, gently lift the meringue assembly from the parchment and transfer it to your serving plate.
  3. Fill each cavity with lemon curd, leaving some curd visible, then spoon or pipe whipped cream so it partially covers the curd and the seams between pavlovas.
  4. Scatter fresh berries or toasted nuts over the top and serve immediately.

Storage: Refrigerate leftovers in an airtight container for up to three days. The meringue will soften over time once filled, so it’s best enjoyed the same day.