Individual Pavlova Nests
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 🙂
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.
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
Want More Ideas? Try this delicious Strawberry Mousse Recipe
Individual Pavlova Nests
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
Nutrition
Disclaimer
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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Hi there! The recipe still doesn’t state Celsius or Farenheit. Please add that in. Thx!
Hi Alyson – sorry for the delay. The recipe is in Farenheit. I’ll make sure it’s clear in the recipe card. Thank you for stopping by.
Hey!
Step 5 – are they supposed to feel hard at the end of baking? Or just dry to the touch? Do they harden with the 2 hrs left in the oven after?
They should feel light and airy with still a crunch to the texture.
It would be helpful if you specified Fahrenheit. Just burnt them all! ðŸ˜ðŸ˜ðŸ˜
I’m so sorry, Angela. This is a low heat that is meant to take the moisture out of the meringue. I’ll make this clear.
Nice individual pavlova nests, berry sauce is my favorite
My friend made these for a girls white elephant event back in December and I still can’t get them off my mind. They were so good I had to hold myself back from eating them all! Haha
I want to be invited to your white elephant party! haha – glad you enjoyed these little bites of heaven!
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!
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?
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.
Oh no, Joan. I’m so sorry that happened to you.
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.
These looks so elegant. Delicious too.
Yes! Lemon curd would be fabulous!
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!
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!
Once you get the hang of it, it’s super easy! Glad to know you’re giving this recipe a try 🙂
what a pretty presentation!
Thanks! I really had fun placing each piece of fruit on top 🙂
This is a perfect dessert for Easter! Love you mini-sized pavlova! 🙂 So pretty too…
Thank you, Carrie! I can’t wait to share these again on Easter!
I totally have to try these! Looks like something I’d love!!
Pavlovas are so light and airy. You will love these, Sheena!
These are so elegant looking and a great dessert for a dinner party!
Yes, these make quite a pretty dessert for company. These would be nice to serve at a bridal or baby shower.
I love pavlovas. Yours are so pretty and look delicious.
Thank you, Christie! Every time I make these I say to myself that I need to make them more often!
These do not work, I tried the recipe exactly how it is written, it didn’t thicken at all
Hi Heidi, I would love to trouble shoot with you to see what could have been the issue. I’ve made these several times without any problem. Email me if you get a chance.
These are SO pretty! and they sound amazing! I love the fresh fruit on top! just perfect!
You are so sweet. Thanks 🙂
I’ve never had these, they look so decadent. Such a pretty dessert!
Ohhh, you need to try these soon, Sarah! I love ’em
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 🙂
PS We made it. It’s from Australia! 😉 He he!
haha! I have more readers from Australia, than New Zealand…you win 🙂
I love these beautiful pavlova nests! What a wonderful idea. This would be perfect for us.
Thanks, Michele! I love mini food items. Cuteness factor counts in my eyes 🙂
So very pretty, love it. Great that the nest can be made a few days ahead.
Would surely be great for dessert. I love the fruits and the fresh whipped cream!
Fresh whipped cream is so darn good! I rarely buy the re-made kind because making it yourself is so easy and tastes better!