Individual Pavlova Nests are filled with fresh whipped cream and topped with an assortment of fruits. Add this delicate meringue nests to your Easter brunch dessert menu!
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Individual Pavlova Nests
The first time I made pavlova was for Ashley’s birthday celebration several years back, and it has been my go to dessert recipe when I want something that is special, looks impressive, and satisfies the sweet tooth without going overboard.
Pavlovas have all of those qualities and are surprisingly easy to make.
I understand that there is a a debate as to where the dessert originated. Both Australia and New Zealand claims to be the original creators back in the 1920’s and 30’s.
New Zealand says that the dessert was created in honor of the Russian ballerina Anna Pavlova during one of her tours, and Australia claims that the dessert was invented much earlier by a hotel chef in Perth.
Regardless, the dessert is mostly known by it’s name Pavlova, although I also call this delicate meringue nests.
Let’s just agree to call this sweet little treat scrumptious 🙂
The fun part about baking meringue is that once the egg whites are stiff you can pretty much shape them to whatever form you want before baking. Instead of making one large shell like I did in this Easy Pavlova Dessert.
I opted for small nests that holds pillows of fresh whipped cream and fresh fruits.
The meringue has a crunchy shell that melts in your mouth once you take a bite, and although these are delicate looking, they’re hearty enough to be picked up with your fingers.
I suggest using a fork to eat the fruit, and then pick up the little nest with your hands to finish it off.
Fillings for Pavlova
Get creative by adding a variety of fillings to mini pavlovas:
- lemon curd – Easy filling with fresh lemon juice adding a slight tang to the sweet curd.
- berry sauce – Simple sauce with three different berries.
- Fresh Whipped Cream
- Mascarpone Cream
- Fresh fruit assortment
Want More Ideas? Try this delicious Strawberry Mousse Recipe
Individual Pavlova Nests
- 5 Egg Whites
- 1/2 teaspoon cream of tarter
- pinch of salt
- 1 cup granulated sugar superfine (blend regular sugar if you don’t have superfine)
Whipped Cream Filing
- 1 1/4 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 cups assorted fruits (I used the fruit from this Fresh Fruit Salad
- Preheat oven to 225 degrees. Line two baking sheets with parchment paper. For same size nests, draw 3 inch circles on the parchment paper and turn the paper upside down.
- Pavlova Nests
- Beat the egg whites at medium speed until foamy. Add salt and cream of tarter, and beat at medium-high speed until soft peaks form. Add sugar one tablespoon at a time and beat on high speed until stiff peaks form.
- Put meringue in a pastry bag with a decorator tip (I used Wilton 1M). Outline the nests and fill the bottoms with meringue. Build up the nests with two rows of meringue.
- Bake for 50-60 minutes or until the nests are dry to the touch. Turn off the oven and leave the nests in the oven for 2 hours to continue to dry out.
- Whipped Cream Filling
- Beat the heavy cream with the powdered sugar and vanilla extract on high speed until soft peaks form. Pipe the filling into the nests.
- Top with fruit and enjoy right away.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
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