The Foodie Affair

Easy low carb recipes for the whole family.

Individual Pavlova Nests

by 31 Comments

Jump to Recipe
Spread the love
  • 723
    Shares

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 🙂

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
Yield: 16 Servings

Individual Pavlova Nests

Individual Pavlova Nests topped with fresh fruit

Delicate 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

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.

    Did you make this recipe?

    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

     

    Reader Interactions

    Comments

    4. [email protected]

      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!

      Reply

    16. Brandy Myers

      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

      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

    18. Isabel

      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

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.