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–+ servings
5 from 2 votes

Eton Mess Mini Pavlova Nests

Cute individual desserts of strawberries and cream Eton mess served it adorable mini pavlova nests!
Servings 8 servings
Prep Time 20 minutes
Cook Time 50 minutes
Chill Time 6 hours
Total Time 7 hours 10 minutes

Ingredients

For the mini pavlovas

  • 3 large egg whites
  • pinch salt
  • 175 g (¾ cup + 2 tbsp) caster sugar
  • 0.5 tsp cream of tartar

For the filling and finishing

  • 200 ml (¾ cup + 1 tbsp) double (heavy) cream
  • 1 tbsp icing (powdered) sugar
  • 1 tsp vanilla
  • 200 g (1 cup) strawberries, hulled and chopped

Instructions

To make the mini pavlova nests

  • 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.
  • Before you start making the mini meringue nests, clean out the mixing bowl throughly and give it a quick wipe over with a few drops of lemon juice (see notes for why). Tip the egg whites, salt and cream of tartar into the clean bowl and whisk on a medium speed for a few minutes until the mixture is foamy.
  • With the mixer on medium-high speed, slowly add in the sugar one tablespoon at a time. Beat it together 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

  • Transfer the mixture to a piping bag fitted with a star nozzle. Pipe the mixture 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.
  • 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

  • When ready to assemble the mini pavlova nests, place the double cream in a mixing bowl with the icing (powdered) sugar and vanilla. Beat this together until it reaches soft peaks.
  • Layer the whipped cream and chopped strawberries in the mini pavlova nests, finishing with some chopped strawberries to top the nests. Add an optional sprig of mint for decoration, if you wish. Enjoy!

Notes

  • 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.
  • 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 will allow 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!
  • Once the mini pavlova nests are baked, it is really important 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 mini pavlova nest together quickly.
  • Serve the mini pavlova nests as soon as they have been assembled for them to be at their best. This bake will not keep well and should be eaten and enjoyed as soon as it is assembled.
    • Author: Andrea
    Calories: 189kcal
    Course: Dessert
    Cuisine: Australian, British
    Keyword: Easy British Summer Dessert Pavlova, Eton Mess Mini Pavlova Nests Recipe, Individual Strawberry Meringue Nests, Traditional Strawberries and Cream Flavours, Using Lemon Juice to Stabilise Egg Whites, Whisking Egg Whites to Stiff Peaks, Zingy Fresh Strawberries and Vanilla Cream

    Nutrition

    Calories: 189kcal