Mini Pavlova

A new twist on an old classic found in “Kremdager”
(Cream Days)
a free E-booklet published by

Mini Pavlova

Pavlova cakes are named after the Russian ballet dancer Anna Pavlova. The Pavlova cake is flaky, crispy and melts in the mouth. A success at any party and a cake that’s easy to make. A temptation on any coffee table.

Makes about 10-12


6 egg whites
2 tablespoons white wine vinegar
4 dl [0,8 pt] sugar
1 teaspoon of corn flour
3 dl [0,6 pt] whipping cream
2 dl [0,4 pt] custard, shop bought or home made
4 passion fruits
150 g [5,3 oz] raspberries
100 g [3,5 oz] strawberries
50 g pistachios, unsalted


Meringue: Whip egg whites into hard foam in a clean bowl and add vinegar. Mix the sugar and corn flour and add a little by little while still whipping. When the meringue is airy and smooth, drop it with two spoons on a baking sheet covered with baking paper. Bake the meringues for approx. 30 minutes at 150° C / 300° F. Cool on grid.

Fill and Decorate: Cut the passion fruits in two and scrape out seeds and juice with a teaspoon. Roughly chop the nuts and berries. Whip the cream and gently fold in cold custard. Spoon the cream mixture on top of each meringue and top with passion fruit juice and seeds, raspberries, strawberries and chopped pistachio nuts.

Tip: Meringue keeps long if stored dry. You can make it 1-2 days before the guests arrive.