Wed. Sep 30th, 2020

The Perfect Sunday Treat: Mini Pavlova’s with Blueberries

This Pavlova recipe brings you the perfect dessert, crisp on the outside, topped with cream and fruit,. What more could you ask for?

the perfect sunday treat mini pavlovas with blueberries - The Perfect Sunday Treat: Mini Pavlova’s with Blueberries

My family love their sweet treat and weekends are all about baking in our household. Sunday’s are family lunch days and there is always some form of dessert for after.

Today I am sharing my super easy Pavlova recipe. Pavlova is a meringue-based dessert usually topped with fruit and whipped cream. You want the meringue to be crispy on the outside and gooey in the centre.

Lets have a look at the magic ingredients to make these little beauties:

  • Eggs whites – separated and this forms the base of the meringue
  • Castor sugar – this forms that delicious outside crisp and sweetness
  • Cornstarch – that smooth, shiny mixture and marshmallow texture comes from this
  • Salt – seasoning to balance out everything, it actually enhances the vanilla essence 
  • Vanilla essence – because who doesn’t love a little vanilla deliciousness
  • Lemon juice – the secret ingredient to combine it all together
  • Berries – I used blueberries

Alternative topping ideas

  • Berry mixture – blackberries, raspberries, blueberries, strawberries
  • Kiwi
  • Stone Fruits – peaches, apricots, nectarines
  • Mint leaves

Pavlova Recipe

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Recipe by Kerryn du ToitCourse: DessertCuisine: GlobalDifficulty: Easy

Prep time



Cooking time





Total time



The mini Pavlova’s are a delightful bite sized dessert. Meringue topped with cream and berries, delicious.


  • 6 large egg whites

  • 2 teaspoon cornstarch

  • 1 1/2 cups castor sugar

  • 1/2 teaspoon lemon juice

  • 1/2 teaspoon vanilla essence

  • pinch of salt

  • 3 cups blueberries

  • 1 cup castor sugar

  • 1 1/2 cups heady whipping cream (very cold)

  • 2 teaspoon granulated sugar

Method – PAVLOVA

  • Preheat oven to 110 degrees Celsius.
  • Line a baking tray with baking parchment paper.
  • Beat the egg whites until stiff peaks form.

  • Gradually add castor sugar and beat for 10 minutes until smooth and glossy.
  • Fold in salt, lemon juice, vanilla essence and cornstarch.
  • Put mixture into a piping bag and pipe your desired shape and size onto a baking tray.

  • Bake for 1 hour and 15 minutes.
  • Leave in over and switch off for a further 30 minutes.
  • Outside will be crispy and inside a fluffy marshmallow.
  • Boil the berries and sugar on a stove together until desired texture has been achieved
  • Add cater sugar to the cream.
  • Whip cream until stiff. Be careful to not split the cream.
  • Spoon cream on top of the cooked meringue and add blueberries.

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