Mini Berry Pavlova
Author: Marla Hingley
Prep time: 20 mins
Cook time: 2 hours
Total time: 2 hours 20 mins
Light, crispy, melt in your mouth meringue, topped with a cloud of whip cream and fresh juicy berries.
Meringue Cups
  • 3 egg whites
  • ½ tsp cream of tartar
  • ½ - 1 cup sugar (to taste)
  • ½ tsp vanilla
  • ¾ cups whipping cream, optional
  • 1-2 cups assorted berries
  1. Using a mixer, beat eggs until frothy then add cream of tartar. Continue whipping until stiff peaks form, while gradually adding sugar. Add enough sugar until you get the taste you want. Then beat in vanilla.
  2. On a parchment or silicone lined baking sheet, spoon about ½ - ⅓ cup of meringue and spread into a disc about 5 inches across. Using the back of the spoon, depress the center to create a hollow, and so the sides have a bit of a ridge (to hold filling).
  3. Bake at 200°F for 1 hour on middle rack. Turn oven off and let cool in oven (with door slightly ajar). If they start to brown, take out of oven. Cool completely.
  4. Whip cream until firm, then spoon a bit into each meringue cup, top with fresh berries (assemble these just before serving, or the whip cream will start to soften the meringue).
  5. If desired, drizzle with melted chocolate or top with chocolate curls.
Flavor Variations: To the meringue you could add 1 tablespoon of espresso powder or cocoa.
For dairy free version, omit whipping cream and drizzle berries and pavlova with some melted chocolate.
Recipe by Gluten Free Club at