Individual Pavlovas With Red Fruits, The Easy Recipe

Individual red berry pavlova - Lilie Bakery

A delicate and tender recipe with these Individual pavlovas with red fruits… How not to fall in love with these little meringue nests garnished with whipped cream and juicy red fruits?

What is pavlova?

It is a dessert of New Zealand origin that bears the name of a famous Russian ballerina, Anna Pavlova. It was created in her honor in the 1920s when the dancer was touring Oceania… I really like this story - I love dancing and baking - so this dessert could only suit me! And I'm not the only one: the pavlova has been a huge success in recent years.

All of this Individual pavlovas with red fruits consist of a meringue disc baked (crispy on the outside, and soft on the inside that's delicious). On this meringue nest, we place a nice layer of whipped cream et Some fruit (I opted for red fruits here).

I declined this pavlova recipe in an individual "mini" version because I liked it more visually! And taste, it's just delicious ...

How to make these individual pavlovas with red fruits?

We start by making the meringue discs. Here, I opted for the French meringue technique, which is very easy to make. To do this, we whip the egg whites with a pinch of salt and add the powdered sugar in rain little by little as the whites rise. We finish with a little lemon and whisk one last time to have a very shiny meringue.

Individual red berry pavlova - Lilie Bakery

On a baking sheet (with parchment paper) we draw small nests of meringue using a sleeve pocket and a grooved socket. I use the socket 1M. We draw small nests, that is to say, flat at the beginning then we go up on the edges. This then makes it easy to garnish them. We bake at low heat but long to prevent them from turning brown.

Finally we realize the chantilly whipping cream and sugar. As the meringue is already very sweet, we can have a light hand here. Then we prepare the Red fruits with a little lemon juice. Then we place everything on the cooled meringue nests.

Other recipes to try

If you like this kind of dessert, I also advise you to take a look at these other recipes: Honey roasted peach pavlovas, Chocolate and cherry pavlova, Lemon and ginger meringue tarts, Easy pink chocolate meringues, Red berry mascarpone tart.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty pavlovas!

Individual red berry pavlova - Lilie Bakery
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4.5 on 15 votes

Individual Pavlovas With Red Fruits, The Easy Recipe

The "mini" version of the delicious pavlova ...
Preparation30 min
Baking1 h
Total1 h 30 min
Recipe type: Dessert, Snack
Kitchen room: French
Quantity: 10

Ingredients:

Meringue

  • 4 eggs
  • 200 g Granulated sugar
  • 1 pinch salt
  • 2 cc lemon juice

Garnish

  • 350 g Red fruits
  • 400 ml whole liquid cream 30% mg
  • 30 g Granulated sugar
  • 2 cs lemon juice

Preparation:

pavlovas

  • Preheat the oven to 120 ° traditional heat.
  • Beat 4 egg whites (room temperature) until stiff, with a pinch of salt. We start at medium speed, and as soon as they foam, we add powdered sugar in rain. Finish beating at maximum speed until you obtain a beautiful shiny meringue.
  • Add 2tsp lemon juice and beat again.
  • Fill a pastry bag with this mixture, fitted with a fluted or round nozzle and place small "nests" of about 7-8 cm in diameter on a baking sheet covered with baking paper.
  • (* Tip *: for the nests, first make a complete round of meringue then redo a second level of meringue by just tracing the edge, this will keep the whipped cream inside).
  • Bake and immediately reduce the temperature to 110 °, cook for 1 hour.
  • Once the time has elapsed, leave to cool in the oven off, with the door ajar for about 40 minutes, this will prevent the meringue nests from cracking…).

Décor

  • In a bowl, combine the red fruits and lemon juice. Let stand 10 minutes.
  • Whip the whole liquid cream and the powdered sugar into a smooth whipped cream.
  • Using a pastry bag or a tablespoon, garnish the meringue nests with whipped cream then decorate with the red fruits. Serve immediately
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

// EQUIPMENT USED //

Robot artisan pâtissier KITCHENAID
Douille 1M
Plaque pâtissier aluminium
Poche douille 40cm réutilisable
Robot artisan pâtissier KITCHENAID
Douille 1M
Plaque pâtissier aluminium
Poche douille 40cm réutilisable
Robot artisan pâtissier KITCHENAID
Douille 1M
Plaque pâtissier aluminium
Poche douille 40cm réutilisable

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18 comments

  1. Reply

    LadyMilonguera

    July 30, 2013

    Pretty these mini-pavlovas ...

  2. Reply

    LeeYaa

    July 30, 2013

    I have been a fan of pavlova since last year, these little ones make me succumb!

  3. Reply

    Pauline

    July 30, 2013

    Too cute ^^

  4. Reply

    BoopCook

    July 31, 2013

    magnificent ! like always ! ; D

  5. Reply

    TwimmCook

    July 31, 2013

    I also prefer the individual versions, it's prettier to serve !!!

  6. Reply

    Kokille

    August 1, 2013

    I did not know, thank you for sharing!

  7. Reply

    Lisa

    August 1, 2013

    Hello, that looks delicious and it s so elegant !! Thank you

  8. Reply

    the Ant Elé

    August 1, 2013

    She is beautiful this pavlova !! I still have not tried and it is not the desire that is missing!
    that will be one of my back-to-school "homework" !!

  9. Reply

    vet cook

    August 4, 2013

    I love pavlovas. This "crispy-melting" side is pure indulgence.
    Here is my little personal recipe:
    http://vetcook.overblog.com/pavlova-individuelles

  10. Reply

    wattoote

    August 9, 2013

    It's all simply superb

  11. Reply

    1000 pancakes

    September 9, 2014

    beautiful your mini pavlovas ^^

  12. Reply

    Johanna

    2th June 2015

    I made some last night: with strawberries on one side, chocolate on the other (slivered almonds, homemade chocolate coulis and dark chocolate shavings): formidable brilliant, magnificent: beautiful, light, delicious, everyone loved it!
    Thank you for this recipe!!!

  13. Reply

    CHRISTIAN

    November 2, 2015

    What is lemon juice used for?

    • Reply

      Lilie bakery

      November 5, 2015

      Hello Christiane, the lemon balances the sweetness, you can also choose not to use it. @ soon

  14. Reply

    Marl3ne

    2th May 2019

    Hello, it is better to place the baking sheet at what level? thank you in advance

  15. Reply

    Laurence

    4th May 2020

    Hello,
    Your pavlovas are super beautiful, I would like to try your recipe. In your opinion what is the weight of the 4 egg whites please, thank you.

  16. Reply

    Nicole

    January 16 2022

    Thank you for this recipe . Why 4 EGGS in the ingredients: we only use the egg whites, don't we? Thank you

    • Reply

      Lilie bakery

      January 19 2022

      Hello Nicole, yes we only use whites, you still need 4 eggs: you only keep the white. See you soon :)

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