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 33 votes

Individual Pavlovas With Red Fruits, The Easy Recipe

The "mini" version of the delicious pavlova ...
Prep time30 minutes
Cook time1 time
Total1 time 30 minutes
Recipe type: Dessert, Snack
Cuisine: French
Yield: 10



  • 4 egg whites
  • 200 g granulated sugar
  • 1 pinch salt
  • 2 cc lemon juice


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



  • 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…).


  • 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 :)



  1. Reply


    July 30, 2013

    Pretty these mini-pavlovas ...

  2. Reply


    July 30, 2013

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

  3. Reply


    July 30, 2013

    Too cute ^^

  4. Reply


    July 31, 2013

    magnificent ! like always ! ; D

  5. Reply


    July 31, 2013

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

  6. Reply


    August 1, 2013

    I did not know, thank you for sharing!

  7. Reply


    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:

  10. Reply


    August 9, 2013

    It's all simply superb

  11. Reply

    1000 pancakes

    September 9, 2014

    beautiful your mini pavlovas ^^

  12. Reply


    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


    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


    2th May 2019

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

  15. Reply


    4th May 2020

    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


    16th January 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

      19th January 2022

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

  17. Reply


    3th May 2023

    Hello, I want to make this dessert for a dinner where I am invited. What is the best way to deliver a beautiful and good pavlova? Can the meringues be stored the day before being filled?
    Thank you for the answer!

    • Reply

      Lilie bakery

      8th May 2023

      Hello Léa, I advise you to do the dressing just before leaving for your guests, because otherwise the whipped cream will soak the meringue. The meringue itself can be made up to 24 hours in advance. See you soon :)

  18. Reply


    December 28, 2023

    5 stars
    I tried your Pavlova recipe for Christmas Eve. It was a first for me and it was very successful!
    I divided the quantities by 2 because there were 4 guests and I made a few extra meringues with the rest of the mixture.
    Thank you for the recipe which I keep preciously.
    Happy New Year

    • Reply

      Lilie bakery

      December 28, 2023

      Thank you for your feedback Stéphanie :)


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