Light, elegant and full of fresh strawberry flavor, these strawberry mousse pavlovas are a dreamy dessert for any occasion. Crispy meringue shells cradle a fluffy strawberry mousse and fresh berries, creating an impressive treat that’s surprisingly simple to make.
Pavlova history
Pavlova is a delicate meringue-based dessert named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in the 1920s. The classic version features a light, crisp meringue shell topped with whipped cream and fruit — a shape that evokes a ballerina’s tutu.
Both New Zealand and Australia claim pavlova as a favorite, with variations that include kiwi in New Zealand, passionfruit and tropical fruits in Australia, and strawberry-topped versions popular in Britain. Similar layered meringue desserts date back to the 18th century in Habsburg kitchens, where a fruit-and-cream meringue torte known as “Windtorte” was prepared.
IFT mini pavlovas
For these individual pavlovas we fill the meringue shells with strawberry mousse (which contains whipped cream) and top them with fresh strawberries and a dollop of whipped cream. You can make them as small individual pavlovas, as shown here, or scale the same recipe up to a single large pavlova.
How to make a meringue
- Use room-temperature eggs for the best volume. To speed warming, place eggs in a bowl of lukewarm water for five minutes.
- Separate the eggs and beat the whites with an electric mixer until soft peaks form.
- Gradually add the sugar while continuing to beat.
- Beat until the meringue is glossy and holds stiff peaks. Add cream of tartar and cornstarch toward the end to stabilize and lighten the texture.
Why add cream of tartar to meringue?
Cream of tartar is an acid that helps egg whites trap air more effectively and reduces the risk of deflation. If you don’t have cream of tartar, substitute 1 teaspoon white vinegar or lemon juice. Cornstarch also helps create a lighter, fluffier meringue.
How to form mini meringue shells
Preheat the oven to 250°F (about 120°C). Trace eight 3–4 inch circles on parchment paper or a brown paper bag placed on large baking sheets. Spread a thin layer of meringue on each circle, then transfer the remainder to a pastry bag fitted with a star tip. Pipe two or three swirled layers around the edge of each circle to create high sides. You can also spoon the meringue and leave a shallow well in the center, but piping makes it easier to get tall edges.
Baking the meringue shells
Place the baking sheet in the middle or lower-middle rack and bake for 35–40 minutes. Turn off the oven and let the meringues sit inside for 1–2 hours to dry completely—do not open the oven door while they cool, as outside moisture can soften them.
Can you freeze meringue?
Stored in an airtight container at room temperature, baked meringues keep well for a few days. Freezing is possible for up to a month if the meringues are completely cooled and packed airtight with parchment between layers. Thaw at room temperature on a plate before filling to avoid condensation that could make them sticky.
Strawberry mousse filling
Slice 1 cup of strawberries lengthwise for garnish and chop the other cup for the mousse. Dissolve a 3-ounce package of strawberry gelatin in 2/3 cup boiling water, stir until dissolved, then add enough ice to 1/2 cup cold water to bring the gelatin mixture to about 1 cup total volume. Stir until slightly thickened, remove any unmelted ice, and refrigerate until very thick.
Whip 8 ounces of heavy whipping cream with 1 teaspoon vanilla until soft peaks form, then divide and chill half for topping. Beat 8 ounces of softened cream cheese until smooth, then gradually mix in the thickened gelatin and the chopped strawberries. Gently fold half of the whipped cream into the cooled strawberry-cream cheese mixture. Refrigerate the mousse 3–4 hours or until firm; reserve the remaining whipped cream for topping.
Serving the pavlovas
Spoon or pipe about 1/2 cup mousse into each cooled meringue shell. Arrange the sliced strawberries in a flower pattern on top, add a small dollop of the reserved whipped cream to the center of each berry flower, and finish with a mint leaf for color.
These individual pavlovas are light, fresh and visually striking—perfect for holidays, dinner parties, or any time you want a pretty, seasonal dessert. With strawberries available most of the year, they’re a fresh favorite whenever you crave something airy and sweet.
Enjoy!
Dianna
Try some of our other meringue dessert recipes
- Chocolate Meringue Torte
- Lemon Raspberry Kiss Parfait
- Pumpkin Spice Meringue Cookie
- Lemon Meringue Pie Ice Cream (No-Churn)
- Lemon Meringue Pie
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Strawberry Mousse Pavlovas
Ingredients
For mini Pavlova Meringue Shells
- 6 egg whites use room temperature eggs
- 1 ¾ cups sugar
- 1 teaspoon vanilla
- ¾ teaspoon cream of tartar or 1 teaspoon white vinegar
- ¾ teaspoon cornstarch
For Strawberry Mousse
- 2 cups fresh strawberries divided
- ⅔ cup boiling water
- 3 ounce package JELL-O Strawberry Flavor Gelatin
- ice cubes
- ½ cup cold water
- 8 ounces fresh whipping cream
- 8 ounces cream cheese or Neufchatel cheese lower fat, softened
- 8-16 small mint leaves for garnish
Instructions
For Mini Pavlova Meringue Shells
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Preheat oven to 250°F. In a large bowl, beat 6 room-temperature egg whites until soft peaks form (about 5 minutes).
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Slowly add 1 ¾ cups sugar and continue beating until the sugar dissolves and stiff, glossy peaks form. Stir in cream of tartar and cornstarch near the end.
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Trace eight 3–4 inch circles on parchment and spread a layer of meringue on each. Pipe or spoon meringue to form a shallow well with higher sides.
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Bake 35–40 minutes. Turn off the oven and leave the meringues inside for 1–2 hours to dry. Store in an airtight container; do not refrigerate.
For Strawberry Mousse
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Slice 1 cup strawberries lengthwise for garnish and chop 1 cup for the mousse.
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Dissolve gelatin in ⅔ cup boiling water, then add ice water to reach 1 cup. Chill until very thick.
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Whip 8 ounces cream with 1 teaspoon vanilla to soft peaks, divide and chill half for topping.
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Beat cream cheese until smooth, add the thickened gelatin and chopped strawberries, then fold in half the whipped cream. Refrigerate 3–4 hours until firm.
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To serve, fill each meringue with about ½ cup mousse, top with sliced strawberries arranged like a flower, add a dollop of whipped cream in the center and garnish with mint.
Notes
Nutrition
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