Individual Pavlova Dessert ~ Recipe and How To

An individual pavlova is a perfect way to serve these pretty light and yummy desserts.  Large pavlovas are so elegant and impressive, but as soon as you cut one serving the beauty fades.  This is such a lovely way to present these pretty treats.  The truth is I tried to make a large pavlova first.  Someday my wonderful tech assistant will edit a video roll of outtakes and share the crazy messed up pavlova that I kept saying “video it, it looks good”, as I was holding it on the platter and it was hilarious, but not a pretty dessert, that is for sure.  By the way, it tasted really good!  These individual pavlovas would be perfect for serving up for Valentine’s Day, wouldn’t it?


A pavlova is a meringue based dessert.  Meringue is so light and very elegant.  Egg whites and sugar are whipped into a meringue and then baked in a very low oven to harden.  The meringue shell makes a lovely nest for the rich cream and sweet fruits that will be added.Pavlovav shells

Individual Pavlovas
Recipe Type: Dessert
Author: Chloe Crabtree
Prep time:
Cook time:
Total time:
Serves: Makes 8 Shells
A Pavlova is a meringue base with a creamy filling, often incorporating fruit.
  • Meringue Shells:
  • 1 1/4 C. Sugar
  • 6 Large Egg Whites (room temperature)
  • 1/8 t. Cream of Tartar
  • Chantilly Cream:
  • 2 C. Heavy Whipping Cream
  • 1 C. Sugar
  • 2 t. Vanilla (I used clear vanilla so as not to color my cream)
  • Fruit
  • Use fruits of your choosing
  • I used peeled and sliced peaches, strawberries and blackberries
  • Other fruit ideas are: kiwi, blueberries, apricots, seedless grapes, banana
  • Chocolate Drizzle
  • 1 4 oz. Ghiradelli semi-sweet chocolate bar
  • 1 4 oz. Ghiradelli bitter sweet chocolate bar
  1. Preheat your oven to 200 degrees
  2. Line baking sheets with parchment paper
  3. Beat your egg whites with an electric mixer until they grow frothy.
  4. Add the sugar a very little bit at a time (one Tablespoon at a time is a good guideline)
  5. Add the Cream of Tartar
  6. Put a large decorating tip in a pastry bag and fill it with the meringue
  7. Pipe the meringue shells onto the parchment paper
  8. Place in the oven for 2 hours. After 2 hours, turn off your oven and allow the shells to sit in the oven to cool and harden for another hour.
  9. Put your mixing bowl in the freezer or refrigerator for 10 minutes or so, to cool it.
  10. Beat the whipped cream until it begins to firm and form soft peaks
  11. Add sugar slowly
  12. Add the Vanilla
  13. Spoon the cream into your meringue shells and add fruit on top.
  14. Melt your chocolate in a microwave, double boiler, or chocolate candy melter and drizzle over your pavlovas
  15. Serve promptly


Individual pavlovasWhat a lovely presentation these delicate nests of cream and fruit make for your guests, and they are so luscious to delve into.  Consider making these pretty individual pavlova for dessert for your next dinner party.



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    1. Beverly, I chuckled when I read your comment. I tried a large one and it was a total fail. I think maybe I made my meringue layers too thick. We were videoing it for youtube and I think it will make it onto a bloopers reel someday. It tasted great, but it looked terrible. It was good for laughs, though!

  1. I was a member of the Daring Bakers a couple years ago and when we got Pavlova’s I politely bowed out. Back them it seemed like to much of a challenge. I think I could give it a go this time. Thanks for the nudge!

    1. Sandra, They were really easy. I tried first with a large one and it was a total fail, but I think I just made my meringues too thick, so I am going to try a large size chocolate one in the coming weeks. I think you can do it! They are wonderfully delicious!

  2. Pavlova is one of my most favourite puddings of all time. Yours are so pretty. I completely agree about the big versions looking messy pretty quickly – ok for a dinner party when everyone is eating at once, not so good for a buffet when the mashed up half eaten pavlova sits on the table looking quite sad quite quickly! This is a great solution.

    1. Julie: Thank you so much for stopping by and for your kind words! Pavlova is really delicious, isn’t it? You are so right about how a large one looks for a buffet!

    1. Rhiana: Thanks for stopping by Celebrate and Decorate and for pinning the pavlova recipe. Not only does it look pretty, but it is delicious too!

    1. Thanks you so much Felissa! I headed over to Inspire Us Tuesday! Thanks for the invite! I am the one who is honored!

  3. Thank you for stopping in and linking up with us this week on #TheWeekendSocial. We love your ideas and hope to see you again this weekend on KitchenDreaming.com. We have pinned, stumbled & shared your link across our Social Media, FB, G+ and Twitter.

  4. These individual pavlova’s look great! It’s indeed a very elegant dessert 🙂 Great idea to make individual ones instead of one big pavlova 🙂 I’m definitely making this! Loved the video

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