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Mini Pavlova for Easter

  • Author: Britt Stager
  • Prep Time: 10
  • Cook Time: 2 hours
  • Total Time: 2 hours, 10 minutes
  • Yield: 16-20 small nests 1x
  • Category: Dessert


These Mini Pavlova “Nests” are the perfect dessert for Easter! Fill them with fresh fruit for the adults and mini eggs for the kids… or set up a station where your guests can top their own!


Units Scale

6 egg whites
1 tsp cream of tartar
1.5 cups sugar
1 tsp vanilla
1 cup heavy whipping cream
1/2 cup each
Garnish: whipped cream, lemon curd, fresh mint leaves, raspberries, blueberries, blackberries, sliced strawberries, mini eggs, other Easter chocolates


  1. Preheat oven to 250F (120C).
  2. In a stand mixer beat egg whites until frothy.
  3. Add cream of tartar; continue to beat until whites form soft peaks.
  4. Gradually add sugar, pouring in 1 tablespoon at a time. Beat constantly until sugar is completely dissolved and whites hold stiff, glossy peaks. Beat in vanilla.
  5. Spoon or pipe meringue onto two parchment-lined baking sheets; pipping 8-10 “nests” per baking sheet. Make sure the edges are built up enough to be able to hold a filling.
  6. Bake until firm, about 1 hour. Turn off oven and leave meringues in oven with the door closed for an additional hour. Remove from oven and set aside to let cool completely.
  7. To assemble, place meringue nest on a plate and top with garnishes of your choice!


Tip: If you do not have cream of tartar handy substitute 1 tsp of white vinegar.