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**Pavlova** is the showstopper dessert that looks fussy but comes together with just whipped egg whites, sugar, and a little patience while the oven works its magic. I first piped these mini versions on a slow Sunday afternoon when Maddie and Lizzie wanted something pretty, and they disappeared before the chocolate shavings even hit the plate. If you love a make-ahead treat, you will adore these as much as our key lime eclair cake.
Crisp on the outside, marshmallowy in the middle, and crowned with fluffy Nutella whipped cream, this is the kind of dessert that earns a standing ovation at every gathering.
Pavlova Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 1 hour 30 minutes
- ⏳ Total Time: About 3 hours 40 minutes (includes cooling)
- 🍽️ Serving: 6 servings
- ⚡ Calories: 805kcal
- 🌶️ Flavor Profile: Sweet, crisp, and creamy with toasted hazelnut crunch
- ✋ Difficulty: Easy, on par with our no bake raspberry cheesecake bites
Quick Answer
To make Pavlova, whip room-temperature egg whites to soft peaks, then gradually add sugar and beat until stiff, glossy peaks form. Pipe the meringue into thick circles, bake low and slow at 250 degrees Fahrenheit for about 90 minutes, then let them cool fully in the turned-off oven so they stay crisp. Top each cooled shell with Nutella whipped cream, toasted hazelnuts, and chocolate shavings right before serving.
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Why This Recipe Works
Click to see the technique science
- Low and slow baking. Baking at 250 degrees dries the meringue out gently so it crisps on the outside without browning or cracking.
- Stiff, glossy peaks. Beating the sugar in gradually dissolves it completely, which gives Pavlova its signature marshmallow-soft center.
- Cooling in the oven. Letting the shells cool slowly in the turned-off oven prevents the sudden temperature change that makes meringue collapse.
- Room-temperature egg whites. Warmer whites whip up faster and hold more air, so your meringue is taller and more stable.
- Nutella whipped cream. Folding Nutella into freshly whipped cream keeps the topping light and pipeable instead of dense, so every bite stays airy.
Why You’ll Love This Recipe
- You get a bakery-worthy dessert from just a handful of pantry staples.
- They are completely make-ahead, so the meringue shells can wait for you.
- They feel fancy enough for the holidays but easy enough for a weeknight, just like our strawberry angel food cake.
Key Ingredients
Here is what makes these mini pavlovas work. A few simple ingredients do all the heavy lifting.
- Egg Whites: The backbone of the meringue. Use room-temperature whites with no trace of yolk so they whip to full volume.
- Granulated Sugar: Added gradually, it dissolves into the whites to create that crisp shell and chewy center.
- Heavy Cream: Whipped into soft clouds for the topping. Keep it cold for the best volume.
- Nutella: Folded into the cream and drizzled on top for rich chocolate-hazelnut flavor.
- Hazelnuts: Toasted and chopped for crunch and a nutty finish that echoes the Nutella.
See recipe card for exact quantities.
Variations and Substitutions
Pavlova is endlessly adaptable. Here are a few easy ways to make it your own.
- Swap the Nutella cream for plain sweetened whipped cream and pile on fresh berries for a classic look.
- Add a spoonful of lemon curd under the cream for a bright, tangy contrast.
- Use toasted almonds or pistachios in place of hazelnuts.
- Make one large Pavlova instead of minis, adding 15 to 20 minutes to the bake time.
- For another crowd-pleasing make-ahead dessert, try our fresh strawberry dump cake.
How to Make Pavlova
- Whip room-temperature egg whites on medium-high speed, then add the sugar gradually and beat until stiff, glossy peaks form. Stir in the vanilla.
- Transfer the meringue to a piping bag and pipe thick four-inch circles onto a parchment-lined baking sheet, building up the edges to hold the toppings.
- Bake at 250 degrees Fahrenheit for about 90 minutes until firm and dry but not browned, then turn off the oven and let the pavlovas cool inside for 1 to 2 hours.
- Toast and chop the hazelnuts, whip the heavy cream with half the Nutella, then top each shell with the cream, melted Nutella, hazelnuts, and chocolate shavings.
Recipe Tips & Tricks
- Start with a spotless bowl. Any grease or yolk will keep your whites from whipping up, so wipe the bowl and beaters with a little vinegar first.
- Add the sugar slowly. A tablespoon at a time lets it dissolve fully, which you can check by rubbing a bit of meringue between your fingers.
- Do not skip the oven cool-down. Pulling pavlovas out into cool air is the number one cause of cracking and weeping.
- Bake on a dry day. Humidity is meringue’s enemy and can leave the shells sticky, so save this recipe for low-humidity days when you can.
- Top right before serving. The shells stay crisp for days, but once the cream goes on they soften within a few hours.
- Make them ahead. Store the bare shells in an airtight container at room temperature for up to 3 days.
Serving Ideas and Suggestions
These mini pavlovas are stunning on a dessert table next to other make-ahead favorites like our strawberry cheesecake bundt cake and a tray of golden Oreo strawberry cheesecake bars.
Serve them slightly chilled with a cup of coffee or a glass of dessert wine. Because each one is individually portioned, they are perfect for dinner parties, baby showers, and holiday spreads where guests can grab their own.
For a fruit-forward spread, pair them with our lemon blueberry poke cake so there is something for every sweet tooth at the table.
Pavlova FAQs
Some cracking is completely normal and part of Pavlova’s rustic charm. Major cracks usually come from cooling the meringue too quickly or baking at too high a temperature. Keep the oven low at 250 degrees and let the shells cool fully inside the turned-off oven to minimize cracks.
Yes, and it is one of the best things about this dessert. Bake the meringue shells up to 3 days in advance and store them in an airtight container at room temperature. Add the Nutella whipped cream, hazelnuts, and chocolate shavings just before serving so the shells stay crisp.
Once topped, Pavlova is best eaten the same day because the cream softens the meringue. If you have leftovers, store them loosely covered in the refrigerator for up to 1 day. Unfrosted shells keep much longer in an airtight container on the counter.
Weeping beads of syrup usually mean the sugar did not fully dissolve, so add it gradually and beat until smooth. Sticky shells are almost always caused by humidity, so bake your Pavlova on a dry day for the crispest results.
Absolutely. Pipe or spread the meringue into one large 8 to 9 inch circle with a slight well in the center, and add about 15 to 20 minutes to the bake time. Check that it is firm and dry before turning off the oven to cool.
Plain sweetened whipped cream with fresh berries is the classic topping. You can also use a chocolate ganache, lemon curd, or any nut-butter swirl. The crisp meringue base works with almost any creamy, fruity, or chocolatey topping you love.
Hungry for more? Try our strawberry angel food cake next for another light, crowd-pleasing dessert.
Easy Mini Pavlova with Nutella Cream
Ingredients
For the Pavlova
- 4 large egg whites room temp
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
For the Toppings
- 1 cup raw unsalted hazelnuts
- 2 cups heavy whipping cream
- 1 cup nutella divided
- chocolate shavings for garnish, optional
Instructions
- Preheat the oven to 250°F and line a baking sheet with parchment paper or a silicone mat.
- Using a hand mixer or stand mixer with the whisk attachment, whip the egg whites on medium-high speed.4 large egg whites
- Add the granulated sugar gradually and then allow the mixture to whip until stiff peaks form. Stir in the vanilla.1 cup granulated sugar, 1 teaspoon vanilla extract
- Transfer the mixture to a piping bag and pipe 4” circles on the lined baking sheet, making sure that it is thick enough to support the toppings once cooked.
- Bake for 90 minutes or until they are firm and dry but not brown.
- Turn off the oven and leave the pavlovas to cool inside for about 1-2 hours.
- In a small pan over medium heat, toast the hazelnuts for 2-3 minutes, stirring often. They should start to smell fragrant, but make sure not to let them burn!1 cup raw unsalted hazelnuts
- Remove from heat onto a plate, allow them to cool completely, and then roughly chop them. Set the chopped nuts aside until ready to use.
- Once the hazelnuts are cool, beat the heavy cream with a handheld or stand mixer on medium speed until light and fluffy.2 cups heavy whipping cream
- Add ½ cup of Nutella and mix just until combined.1 cup nutella
- Heat the remaining 1/2 cup of Nutella in a small bowl in the microwave until smooth and pourable.
- Coat the top of the pavlova with the Nutella-flavored whipped cream. Next, add the melted Nutella and chopped hazelnuts for garnish.
- Finish the pavlova with shaved chocolate on top and serve immediately.chocolate shavings
Notes
- Make sure the mixing bowl is free from any grease or egg yolks for a perfect meringue.
- Always use fresh eggs. Fresh egg whites whip up fluffier.
- The parchment paper is your best friend. It prevents the pavlovas from sticking.
- Whip the egg whites on medium speed until soft peaks form, then gradually add sugar.
- Don’t open the oven door often. The pavlova dessert needs a steady oven temperature.
- Let the pavlovas cool in the oven with the oven door slightly open. This avoids cracks.
Nutrition
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Medium sorry for the confusion. Thank you for bring that to our attention.
Please clarify the speed at which one is to whip the egg whites. In your NOTES, you say “Whip the egg whites on medium speed until soft peaks form…” but in the RECIPE DIRECTIONS you say “whip the egg whites on medium-high speed”. I look forward to trying your recipe, once I clear up this one point. Thanks!