Name: Lemon Blueberry Mini Pavlova Nests
Prep time: 20 min
Cook time: 50 min
Total time: 7 h 10 min
Ingredients: 3 large egg whites; pinch salt; 175 g (¾ cup + 2 tbsp) caster sugar; 0.5 tsp cream of tartar; 200 ml (¾ cup + 1 tbsp) double (heavy) cream; 1 tbsp icing (powdered) sugar; 1 tsp vanilla; 10-15 tbsp lemon curd (depending on your preferences); 150 g (¾ cup + 3 tbsp) blueberries

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Make the most of summer feels with these summery lemon blueberry mini pavlova nests. This gorgeous lemon and blueberry dessert brings summer into a deliciously tantalising sweet treat that just melts in the mouth. Make it now, you’ll thank me later!

Lemon blueberry mini pavlova nests. Melt in your mouth meringue, soft whipped cream, lemon curd and plenty of blueberries make this a summertime dessert dream! Recipe by movers and bakers

A super versatile bake

Meringues can be made as smaller individual servings, such as in an Eton mess, or put together into a larger bake, like a pavlova. I love the versatility of meringues and being able to create so many different desserts.

And let us remember that a meringue is often used as the base for other desserts too. Think macarons or even as the base for fillings and toppings such as swiss meringue buttercream. With it being so versatile a bake, the humble meringue is all the more special to master, don’t you think?

What is pavlova?

A pavlova is a sweet meringue-based creation. It originated in either Australia or New Zealand (there is some dispute with this!) in the early 20th century. It was created to honour the celebrated Russian ballerina Anna Pavlova during one of her tours to Australia and New Zealand in the 1920s. The shape and texture of a traditional pavlova was said to represent a ballerina’s tutu. A pavlova is normally served topped with whipped cream and fresh fruit. However, many modern pavlovas are served and topped with additional extras such as sauces too!

What is the difference between pavlova and meringue?

Both desserts are made of whipped egg whites and sugar, but that is where their similarities end. Meringues are crisp and dry all the way through, resulting in an almost melt-in-the-mouth experience. Pavlovas have a dry outer shell, but are soft and almost marshmallow-like with their pillowy softness in the middle.

Why you will love these lemon blueberry mini pavlova nests

Perfect portion sizes. No need to cut a larger pavlova, no need to deal with the messy look of each slice. Simply place a nest on a serving plate, fill and top, and then serve!
Make ahead. This one is a game changer for me, especially when entertaining. All the different parts of this bake can be prepared and stored separately until required. Then it takes minutes to assemble each of the individual pavlova nests and serve!
A little bit of wow factor! Making individual desserts, I think, always looks and feels more special than a larger bake. These beauties certainly tick that box!

Ingredients for the mini pavlova nests

Egg whites: the base for pavlovas and meringues are egg whites. Use eggs as fresh as possible, and at room temperature for best results.
Lemon juice: gives the meringue nest recipe stability when baked.
Salt: a little pinch, just to round off the flavour of the meringue cake.
Caster sugar: I use white caster sugar to make these pavlova nests. However you could use golden caster sugar for a slightly more caramel flavour if you wish too.
Double/heavy cream: essential for the filling in each mini meringue nest.
Vanilla: used in the filling for beautiful flavour.
Icing sugar: to sweeten the whipped cream filling for meringue nests.
Lemon curd: drizzled in the filling to give gorgeous zingy flavour to the blueberry lemon desserts. You can use a shop bought lemon curd, but I love using my homemade version. You can find the recipe for it here.
Blueberries: essential to make this lemon and blueberry pavlova.

Equipment required for these lemon blueberry meringue nests

Parchment paper: needed to draw the circles on before baking the pavlova nests.
Baking trays*: to bake the mini pavlova on.
Digital kitchen scales*: I provide all my measurements in cups too, however I would encourage all bakers to weigh out ingredients when baking. A set of digital kitchen scales is so useful and totally an essential baking tool for me.
Measuring spoons*: a set of measuring spoons is essential for any baker. This is because these are more accurate than using everyday teaspoons and tablespoons, which can vary greatly in size.
Stand mixer*/Handheld electric mixer*: both useful tools to make life easier in the kitchen! You can, of course, make this whole recipe entirely by hand. But it will be quite the workout for your arm!
Large mixing bowl*: to mix together the fillings for meringue nests before using to fill them.
Spatula*: helpful to transfer the meringue and cream from the mixing bowls when making this pavlova with berries.
Piping bag*: used for piping the pavlova mixture before baking.
Piping nozzle*: gives a pretty finish to each of these mini pavlova nests. This is an optional tool, you could just snip the end of a piping bag and not use a nozzle.

How to make lemon blueberry mini pavlova nests

This is a fabulous dessert for summertime entertaining! Make the nests ahead of time, to suit you. Then fill with whipped cream and top with curd and fresh fruit when ready to serve. So simple and so good!

To make the mini pavlova nests

Step 1: Draw eight 3″-4″ circles on a piece of parchment paper. Flip it over, so the drawn on side is face down. Use some tape to stick the paper to the baking tray then set it aside. Preheat the oven to 120C/250F.

Step 2: Before you start making the mini meringue nests, clean out the mixing bowl throughly. Give it a quick wipe over with a few drops of lemon juice (see notes for why). Tip egg whites, salt and cream of tartar into the clean bowl, whisking at medium speed for a few minutes until foamy.

Step 3: With the mixer on medium-high speed, slowly add in the sugar one tablespoon at a time. Beat for about 10 seconds between additions, to help ensure all the sugar has been incorporated and is dissolved. Keep mixing until the meringue mixture forms stiff peaks and is smooth and glossy. This takes me about 7-8 minutes in total.

Shaping the pavlova

Step 1: Transfer the mixture to a piping bag fitted with a star nozzle. Pipe, starting in the middle of one of the drawn circles, spiralling out to the edge to fill the base. Then pipe a wall of meringue just up the outside edge of the circle, about 3 levels tall. Repeat with the rest of the mixture to create eight nests.

Step 2: Place the baking tray in the oven, and immediately turn the oven down to 100C/210F. Bake for 50 minutes, then turn the oven off leaving the door shut. Leave the nests to cool completely without opening the oven door, ideally overnight.

Assemble the pavlova

Step 1: When ready to assemble, place the double cream in a mixing bowl with the icing sugar and vanilla. Beat this together until it reaches soft peaks.

Step 2: Layer the whipped cream and lemon curd for pavlova in the mini pavlova nests. Finish with a drizzle of curd and some blueberries to top the nests. Add an optional sprig of mint for decoration, if you wish. Enjoy!

Do I need to keep these lemon blueberry mini pavlova nests in the fridge?

The mini lemon blueberry pavlova should be served soon after they are put together. This means they will not need to be kept in the fridge just before serving.

How far in advance can I make the nests?

You can make the pavlova nests recipe up to 24 hours before you wish to serve this dessert. Too much more could result in them starting to soften and lose their crisp outer shell, depending on the weather where you live.

How long does this mini pavlova recipe last?

Once you have assembled the lemon pavlova dessert, the whole thing is will need to be consumed straight away. If left too long, the shell will dissolve from the moisture of the filling and the dessert will lose its texture, turning instead into delicious layers of sweet fluff instead!

Storing pavlova nests

Once baked and cool, store the mini pavlova nests in an airtight container in a cool dry place away from direct sunlight.

Can I freeze this mini pavlova recipe?

Unfortunately, this pavlova with lemon curd cannot be frozen as neither the meringue nor the cream filling will freeze very well.

Tips for making mini pavlovas

Make sure the mixing bowl is thoroughly clean and grease free before beating the egg whites up. Grease inhibits the egg whites from whipping up, so you will not be able to get it mixed up to bake into a pavlova.
Separate the eggs carefully, as any egg yolks will have a similar effect as grease, and prevent the egg whites from whipping up.
When adding sugar to the egg white mixture, add it a spoonful at a time. This allows the sugar to be properly incorporated with the egg whites and dissolve into the mixture. This is important to give a smooth and not grainy pavlova.
A great (and rather bold!) way to test if the egg whites ready is to turn the bowl upside down (over your head if you are REALLY brave!). If they are beaten to stiff peaks, the pavlova mixture will remain in the bowl and not fall out. If they are not, they will slide out. Do it slowly so you can check, and also so you can avoid the mess and clean up in case they are not ready yet!
After baking the mini pavlova nests, it is really important you do NOT to open the oven door. Opening the door will change the temperature of the oven really quickly, resulting in cracks in the nests. This is why it is vital to leave them to cool completely in the oven once baked. Leaving them to cool in the oven overnight is ideal so they can cool slowly.
Make the whipped cream filling a few hours before you need it and pop it into the refrigerator until required. This makes it much more convenient to bring the whole lemon blueberry meringue together quickly.
Remember you must serve the blueberry meringues as soon as you have assembled them.

Troubleshooting

If you have any questions about this pavlova lemon curd recipe, please comment below and I will do my best to help. And do remember: if you enjoy this recipe for lemon blueberry mini pavlova nests, please leave a rating and review below. You could even post a picture on Instagram and tag me when you share it with the world. You already know I would love to see!

More recipes from my blog for you to enjoy

Union Jack meringue cake: I absolutely adore meringues, in all its forms, but a meringue cake has to be one of the most beautiful and special desserts ever! I absolutely adore meringue with fresh fruit, so getting creative with the Union Jack design on top just had to be done!

Eton mess mini pavlova nests: Everyone loves Eton mess and everyone loves pavlova… right? In fact, can you think of anything better than combining the two to make a heavenly strawberries and cream dessert? This was my thought process on how to make this delicious dessert in just a few easy steps. A truly perfect British summertime dessert!

White chocolate and raspberry tart: One of my all time favourite flavour combinations, this white chocolate and raspberry tart is sure to be a popular one with everyone who tries it. Soft set raspberry and white chocolate layers sit on a delicious biscuit crumb base. It is wonderfully easy to make and a truly elegant dessert that will wow your guests.

Thanks for joining me today, my friends. Hope you enjoy making and sharing this stunning dessert and happy baking! x

Recommended equipment I used *

Baking trays	Digital kitchen scales
Measuring spoons	Stand mixer/Handheld electric mixer
Large mixing bowl	Spatula
Piping bag	Piping nozzle

* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!