These Pavlova Mini Cakes with Strawberries, Peaches, and Cream are light, sweet, and refreshing summer desserts—perfect for picnics, showers, and any celebration that calls for a bit of bubbly.
Strawberry season is in full swing in the Pacific Northwest, with peaches close behind. As summer settles in, these mini pavlovas showcase freshly picked fruit and make an elegant finish to any outdoor menu.
If you want a light dessert to pair with summer mains—like my Peach Bourbon Grilled Chicken—these pavlova mini cakes are bright and airy, balancing sweetness with fresh fruit and whipped cream.
Pavlova Mini Cakes with Strawberries, Peaches, and Cream
Pavlova is a meringue-based dessert named for the Russian ballerina Anna Pavlova. It features a crisp outer shell with a soft, marshmallow-like interior and is traditionally topped with whipped cream and fresh fruit.
These mini cakes start with classic vanilla meringue cookies. Each cookie is layered with lightly sweetened whipped cream and a vanilla-balsamic fruit mixture made from strawberries and peaches for a bright, summery filling.
The fruit mix is intentionally simple—vanilla and a touch of balsamic heighten the natural flavors of the berries and peaches without overpowering them.
Tips for Making Meringues
Meringues are straightforward but can be sensitive to conditions. Keep these tips in mind:
- Avoid making meringues on very hot, humid days—humidity can cause them to crack or become sticky after baking.
- Use clean, dry bowls and utensils; any grease or moisture can prevent egg whites from reaching full volume.
- Separate eggs while cold, then let the whites sit at room temperature for a few minutes before whipping—this helps them whisk up lighter and fluffier.
- Make sure no yolk contaminates the whites. Even a tiny amount of yolk can stop the whites from forming stiff peaks.
Wine Pairing Bliss: Gloria Ferrer Bubbly
The stone fruit and berry notes in these mini pavlovas pair beautifully with sparkling wine. A dry, fruity rosé highlights the bright berry flavors, while a crisp blanc de blancs complements the dessert’s light sweetness without overpowering it.
Choose a bubbly that’s balanced and lively to mirror the airy texture and fresh fruit in the pavlovas.
About Gloria Ferrer Wines
Gloria Ferrer Caves & Vineyards is a well-known sparkling wine house in Carneros, Sonoma County. Founded by the Ferrer family of Spain, the winery produces a range of sparkling wines known for consistent quality.
Their sparkling wines are a reliable choice to serve alongside fruit-forward desserts like these mini pavlovas.
Pavlova Mini Cakes with Strawberries, Peaches, and Cream Recipe
Pavlova Mini Cakes with Strawberries, Peaches, and Cream
Ingredients
For the meringues
- 8 egg whites
- 2 cups sugar
- 1 Tablespoon cornstarch
- pinch salt
- 1/2 teaspoon vanilla extract
For the Filling
- 2 cups strawberries, hulled and chopped
- 3 medium peaches, pitted, peeled, diced
- 1/2 teaspoon vanilla
- 1 teaspoon balsamic vinegar
- 2 cups heavy cream
- 2 Tablespoons sugar
Instructions
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Preheat the oven to 270°F (135°C).
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Line two baking sheets with parchment paper.
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In a stand mixer, beat the egg whites, sugar, cornstarch, salt, and vanilla on high for about 10 minutes, until the mixture is thick and forms stiff peaks.
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Pipe or spoon the meringue onto the prepared sheets in circles about 3 inches in diameter.
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Bake at 270°F for 6 minutes, then reduce the oven temperature to 220°F (105°C) and bake for an additional 1 hour and 10 minutes. Allow the meringues to cool on the baking sheet briefly before handling.
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While the meringues bake, prepare the filling.
To Make the Strawberries and Peaches Filling
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In a medium bowl, combine the strawberries, peaches, vanilla, and balsamic vinegar. Gently toss and set aside to let the flavors meld.
To Make the Whipped Cream
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In a mixer, whip the heavy cream with the sugar until it reaches soft to medium peaks.
Assemble the mini pavlova cakes
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When the meringue cookies are cool enough to handle, gently lift them from the parchment paper.
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Top one meringue with whipped cream, spoon on a couple of tablespoons of the fruit mixture, then place a second meringue on top. Repeat to create mini stacks.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.