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Individual Pavlova Nests

March 29, 2015 by Sandra Shaffer 31 Comments

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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!

Individual Pavlova Nests with fresh fruit

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 πŸ™‚

Individual Pavlova Nests on a blue plate

Meringue Nests

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.

Individual Pavlova Nests on a white plate

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.
  • Yogurt
  • Fresh Whipped Cream 
  • Mascarpone Cream 
  • Fresh fruit assortment
Individual Pavlova Nests filled with fruit on a blue plate

Want More Ideas? Try this delicious Strawberry Mousse Recipe

Easy strawberry mousse recipe made with fresh whipped cream, sweetener, and sugar-free strawberry puree. Top this light and airy dessert with fresh fruit or a Voortman Bakery Cookie! Ad #sugarfree #keto #strawberry #mousse #dessert #sweets #easy #recipe #thefoodieaffair
Small individual pavlova nests filled with fruit on a blue plate
Continue to Content
Yield: 16 Servings

Individual Pavlova Nests

Individual Pavlova Nests topped with fresh fruit

DelicateΒ meringue nests filled with whipped cream and topped with fresh fruit.

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes

Ingredients

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

Instructions

  • 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.
  • Notes

    The nests can be made and stored in airtight containers for several days before serving. The whipped cream filling can be made a day before filling the nests. Assemble right before enjoying, so the whipped cream does not soften the meringue nests.

    Nutrition Information:

    Yield:

    16

    Serving Size:

    1

    Amount Per Serving: Calories: 169Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 32mgCarbohydrates: 26gFiber: 2gSugar: 22gProtein: 2g

    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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    If you like this recipe, don't forget to leave a review on the blog or share a photo and tag on @thefoodieaffair on Instagram

    © Sandra @ The Foodie Affair
    Cuisine: American / Category: Dessert

    Please Pin To Your Dessert Boards

    Learn how to make meringue nests! These individual Pavlova nests are filled with fresh whipped cream and topped with an assortment of fruits. #pavlova #dessert #sweets #Easter #thefoodieaffair
    Hugs Sandra Signature

     

    Filed Under: Baking, Dessert, Fruit, Holidays, Side Dish, Snack Tagged With: dessert, Easter, fruit, holiday, meringue, pavlova, snack, sweets, whipped cream

    Previous Post: « Fresh Fruit Salad With A Surprising Glaze
    Next Post: Asparagus Fontina Tart »

    Reader Interactions

    Comments

    1. Maureen

      March 30, 2015 at 12:04 am

      Would surely be great for dessert. I love the fruits and the fresh whipped cream!

      Reply
      • Sandra Shaffer

        April 2, 2015 at 7:33 pm

        Fresh whipped cream is so darn good! I rarely buy the re-made kind because making it yourself is so easy and tastes better!

        Reply
    2. Norma Chang

      March 30, 2015 at 5:40 am

      So very pretty, love it. Great that the nest can be made a few days ahead.

      Reply
    3. Michele @ Flavor Mosaic

      March 30, 2015 at 9:57 am

      I love these beautiful pavlova nests! What a wonderful idea. This would be perfect for us.

      Reply
      • Sandra Shaffer

        April 2, 2015 at 7:49 pm

        Thanks, Michele! I love mini food items. Cuteness factor counts in my eyes πŸ™‚

        Reply
    4. [email protected]

      March 30, 2015 at 2:44 pm

      Ooh, individual ones! I love it! Large ones look so gorgeous until you start serving it up, then it’s just a big mess! Yes, I am all for individual sized ones πŸ™‚

      PS We made it. It’s from Australia! πŸ˜‰ He he!

      Reply
      • Sandra Shaffer

        April 2, 2015 at 7:48 pm

        haha! I have more readers from Australia, than New Zealand…you win πŸ™‚

        Reply
    5. Sarah @ the magical slow cooker

      March 30, 2015 at 3:30 pm

      I’ve never had these, they look so decadent. Such a pretty dessert!

      Reply
      • Sandra Shaffer

        April 2, 2015 at 7:45 pm

        Ohhh, you need to try these soon, Sarah! I love ’em

        Reply
    6. Rachael

      March 30, 2015 at 4:04 pm

      These are SO pretty! and they sound amazing! I love the fresh fruit on top! just perfect!

      Reply
      • Sandra Shaffer

        April 2, 2015 at 7:44 pm

        You are so sweet. Thanks πŸ™‚

        Reply
    7. Christie

      March 30, 2015 at 4:32 pm

      I love pavlovas. Yours are so pretty and look delicious.

      Reply
      • Sandra Shaffer

        April 2, 2015 at 7:44 pm

        Thank you, Christie! Every time I make these I say to myself that I need to make them more often!

        Reply
    8. Shelby

      March 30, 2015 at 5:57 pm

      These are so elegant looking and a great dessert for a dinner party!

      Reply
      • Sandra Shaffer

        April 2, 2015 at 7:43 pm

        Yes, these make quite a pretty dessert for company. These would be nice to serve at a bridal or baby shower.

        Reply
    9. Sheena @ Hot Eats and Cool Reads

      March 31, 2015 at 12:25 pm

      I totally have to try these! Looks like something I’d love!!

      Reply
      • Sandra Shaffer

        April 2, 2015 at 7:42 pm

        Pavlovas are so light and airy. You will love these, Sheena!

        Reply
    10. Carrie @Frugal Foodie Mama

      March 31, 2015 at 1:23 pm

      This is a perfect dessert for Easter! Love you mini-sized pavlova! πŸ™‚ So pretty too…

      Reply
      • Sandra Shaffer

        April 2, 2015 at 7:40 pm

        Thank you, Carrie! I can’t wait to share these again on Easter!

        Reply
    11. The Food Hunter

      April 1, 2015 at 8:25 am

      what a pretty presentation!

      Reply
      • Sandra Shaffer

        April 2, 2015 at 7:38 pm

        Thanks! I really had fun placing each piece of fruit on top πŸ™‚

        Reply
    12. Stephanie Stuart

      April 1, 2015 at 12:47 pm

      I was just trying to make whipped cream today and now I see what I was missing! Off to the store to get cream of tartar and make your gorgeous pavlova nests!

      Reply
      • Sandra Shaffer

        April 2, 2015 at 7:37 pm

        Once you get the hang of it, it’s super easy! Glad to know you’re giving this recipe a try πŸ™‚

        Reply
    13. Sandra Shaffer

      April 2, 2015 at 3:17 pm

      I was intimidated too, Christine! It’s like making whipped cream though. EASY and worth the few minutes it takes to whip the egg whites!

      Reply
    14. Sandra Shaffer

      April 2, 2015 at 7:35 pm

      Yes! Lemon curd would be fabulous!

      Reply
    15. Michelle @ The Complete Savorist

      April 3, 2015 at 8:02 pm

      These looks so elegant. Delicious too.

      Reply
    16. Brandy Myers

      April 6, 2015 at 7:39 am

      Oh these look perfect for a Spring dessert. I had not heard of pavlova before but I do understand a meringue confection. I’m looking forward to the Mother’s Day brunch I plan and these would be bite size fun.

      Reply
    17. Joan Brown

      January 10, 2019 at 2:47 pm

      Complete DISASTER !!! 225,I thought was a bit high,so cut it down to 200 .Was then informed that 225 was Farenheit ,my oven is Celsius…..
      This is not clear in the reciepe.

      Reply
      • Sandra Shaffer

        January 12, 2019 at 3:39 pm

        Oh no, Joan. I’m so sorry that happened to you.

        Reply
    18. Isabel

      June 18, 2019 at 9:42 am

      Could you please clarify whether degrees Celsius or Fahrenheit for your readers in the recipe? I burnt my beautiful nests after presuming the temperature was in Celsius! Such a shame!

      Reply
      • Sandra Shaffer

        June 18, 2019 at 10:51 am

        Hi Isabel! Darn it! So sorry to read this. Yes, all the recipes on The Foodie Affair are Fehrenheit. Gosh, wouldn’t a universal temperature rating be the best?

        Reply

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    Hi! My name is Sandra. I’m a health enthusiast, a recipe tweaker, and a wine sipper!! On my website I share my favorite family dishes… some are healthy low carb recipes, some are sinful, but all are delicious!

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