Crispy on the outside, soft and pillowy inside, these mini pavlova nests are filled with sweet cream and lemon curd, and topped with fresh strawberries and mint leaves. This gluten-free pavlova recipe is easier to prepare than it looks, and makes the perfect dessert for Thanksgiving, Christmas, Easter or whenever you want something sweet. Totally dairy-free too.
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What is Pavlova?
If you’ve never heard of pavlova before, don’t fret. It’s not a super common dessert, although it is getting slightly more popular these days.
With origins from either Australia or New Zealand, the pavlova is essentially a meringue-based dessert that is usually finished with a topping of whipped cream and some kind of fresh fruit.
What is the Difference Between Meringue and Pavlova?
While the pavlova is made with a meringue base, they are not the same, in the sense that palova is a type of meringue, but meringue is not pavlova.
Both share similarities in that they are both made by whipping egg whites until soft and fluffy, and then the whipped egg whites are baked in a low oven until the a crispy crust forms on the outside.
Here’s where the similarities end.
Meringues usually only require beating the egg whites with caster sugar, but pavlova recipes typically also call for cornstarch to be whipped together with the egg whites, which helps mains a soft texture on the inside.
The pavlova typically has a crispy crust and is super soft and light on the inside (and requires a shorter baking time).
In contrast, a meringue tends to be crispy both on the outside and inside (because of a longer baking time).
Mini Pavlova Nests – The Perfect Holiday Dessert
While typical pavlova recipes use all the beaten egg whites to form a large cake-like dessert, I find that mini pavlovas are more pleasing to the eye.
The reason they are called “nests” is because the whipped egg whites are piped into nest shapes before baking.
You can easily decorate and garnish these gorgeous individual pavlova nests according to the fresh fruits or toppings you have on hand.
Plus, they make beautiful individual desserts during holiday dinner parties such as Thanksgiving, Christmas, Easter or any other special occasion!
Why This Recipe Works:
- Simple Ingredients: The basic ingredients need for these mini pavlova recipe are easily accessible at the local grocery stores. (In fact, you might even have most of the ingredients on hand already!)
- Easy to Make: Beating the egg whites into a meringue takes just a few minutes, and then the oven does the rest of the work! Assembling is relatively simple as well.
- Totally Gluten-Free and Dairy-Free: The best part is that this mini pavlova recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease and gluten intolerances can still enjoy them without worries!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this mini pavlova nests recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions
- Egg Whites: Since a pavlova is essentially a meringue-based dessert, and meringues are made with egg whites, these are fundamental. (Unfortunately, I have not made this recipe with an egg white substitute, so I don’t know how it will turn out. I do NOT recommend substituting the egg whites with anything.)
- Cream of Tartar: The acidity of the cream of tartar is necessary to stabilize the egg whites to hold in air and water, and helps to give the characteristic high peaks when egg whites are beaten. However, if you do not have cream of tartar, you can use a 1:1 substitution with fresh lemon juice.
- Sugar: I prefer using superfine caster sugar because it ensure that the sugar is readily dissolved into the egg whites as the mixture gets beaten. If you only have normal caster sugar instead, just process it to make it super fine before using. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 sugar alternative that is zero glycemic index and will not raise your blood sugar).
- Cornstarch: The cornstarch is a thickening agent and helps to stabilize the pavlova meringue. If you don’t have cornstarch, you can use tapioca starch or arrowroot starch instead.
- Whipping Cream: Make sure the whipping cream is very cold before whipping so it comes together easily. I like using dairy-free whipping cream to keep this recipe totally dairy-free. Alternatively, if you are not lactose-intolerant, feel free to use normal whipping cream instead.
- Vanilla Extract: Adding a bit of vanilla extract gives the cream a delicious flavor, but if you aren’t keen or don’t have it on hand, feel free to leave it out instead.
- Lemon Curd: You can either use storebought curd, or make your own with my homemade lemon curd recipe (very easy!).
- Garnishing: Feel free to decorate the mini pavlova nests as desired – fresh berries, mint, almond flakes, powdered sugar or maple syrup.
How to Make Gluten-Free Pavlova Nests (Step by Step):
1. Preheat Oven
Preheat the oven to 260F (125C) and line a large baking sheet with a silicone mat.
2. Beat Egg Whites with Cream of Tartar
Pour the egg whites into a large mixing bowl, add cream of tartar and start whisking until foam appears on the surface.
3. Add Sugar and Corn Starch
Add powdered sugar and continue beating on medium-high speed until you get fluffy and soft peaks. Then add cornstarch and mix everything until combined.
4. Transfer Meringue Mixture to Piping Bag
Transfer the mixture to a piping bag fitted with a star nozzle.
5. Pipe Meringue to Form Nests
Pipe the pavlova mixture onto the silicone mat on the prepared baking sheet. Fill a 4 inch circle on the bottom and pipe 2-3 turns for the walls of the pavlova nests. Leave space between each nest as they will expand a little while baking.
(Depending on how big your pavlova nests are, you should get between 2 to 4 nests).
Alternatively, if you don’t have a silicon mat, you can use parchment paper instead.
6. Bake and Cool
Put in a hot oven and bake for 10 minutes at 260F (125C) and then reduce heat to 180F before baking the mini pavlovas for another 30 minutes at 180F (80C).
Once finished baking, let the gluten-free individual pavlovas cool in the oven for 20 minutes with the door ajar.
7. Prepare Cream Filling
Pour the dairy-free whipping cream into a large bowl, add the powdered sugar and vanilla. Using a hand mixer, whip the cream until fluffy on high speed until stiff peaks form.
(Tip: It is important not to over-whip the cream. Whipping time depends on the power of your hand mixer – it is about 2-4 minutes).
8. Transfer Whipped Cream to Piping Bag
Transfer the whipped cream to a piping bag fitted with a star nozzle.
9. Fill and Assemble Pavlova Nests
Fill these mini pavlova with fresh whipped cream, and then top with lemon curd.
Garnish these delicious mini pavlova nests with fresh berries and mint leaves (if desired).
Dish by Dish Tips/Tricks:
- Make One Large Pavlova: If you prefer to make one large pavlova instead of individual pavlova nests, simply pipe all the meringue mixture into one big circle. Bake for at least 20 minutes longer at 180F (80C) before letting it cool in the oven with the oven door open.
- Garnishing: Feel free to decorate the mini pavlova as desired – fresh berries, mint, almond flakes, powdered sugar, strawberry sauce or maple syrup.
- Best Eaten Immediately: For best results, serve these mini gluten-free pavlova nests immediately. I do NOT recommend storing them in the refrigerator for more than a few hours.
Recipe FAQs:
Meringues usually only require beating the egg whites with caster sugar, but pavlova recipes typically also call for cornstarch to be whipped together with the egg whites, which helps mains a soft texture on the inside. The pavlova typically has a crispy crust and is super soft and light on the inside (and requires a shorter baking time). In contrast, a meringue tends to be crispy both on the outside and inside (because of a longer baking time).
As I mentioned above, these are best eaten fresh, but you can store them in an airtight container or covered with plastic wrap, and store them maximum a few hours in the refrigerator.
Other Gluten-Free Dessert Recipes:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintMini Pavlova Nests (Gluten-Free, Dairy-Free)
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
Crispy on the outside, soft and pillowy inside, these mini pavlova nests are filled with sweet cream and lemon curd, and topped with fresh strawberries and mint leaves. This gluten-free pavlova recipe is easier to prepare than it looks, and makes the perfect holiday dessert for Thanksgiving, Christmas, Easter or whenever you want something sweet. Totally dairy-free too.
Ingredients
For the Gluten-Free Pavlova Meringue:
- 2 egg whites
- 1/8 teaspoon cream of tartar
- 6 tablespoon superfine caster sugar
- 1 teaspoon cornstarch
For the Filling:
- 2/3 cup dairy-free whipping cream (very cold)
- 3 tablespoons superfine caster sugar
- 1 teaspoon vanilla extract
For Garnishing:
- 2 tablespoons lemon curd
- Fresh berries and mint leaves
Instructions
- Preheat: Preheat the oven to 260F (125C).
- Beat Egg Whites with Cream of Tartar: Pour the egg whites into the bowl, add cream of tartar and start whisking until foam appears on the surface.
- Add Sugar and Cornstarch: Add powdered sugar and continue beating on medium-high speed until you get fluffy and soft peaks. Then add cornstarch and mix everything until combined.
- Transfer Meringue Mixture to Piping Bag: Transfer the mixture to a piping bag fitted with a star nozzle.
- Pipe Meringue to Form Nests: Pipe the pavlova mixture onto a silicone mat – fill a round circle on the bottom and pipe 2-3 turns for the walls of the pavlova nests. Leave space between each nest as they will expand a little while baking.
- Bake: Put in a hot oven and bake for 10 minutes at 260F (125C) and then reduce heat to 180F (80C) before baking the mini pavlovas for another 30 minutes at 180F (80C). Once finished baking, let the gluten-free pavlova nests cool in the oven switched off for 20 minutes with the door ajar.
- Prepare Cream Filling: Pour the dairy-free whipping cream into a bowl, add the powdered sugar and vanilla. Using a hand mixer, whip the cream until fluffy on high speed until stiff peaks form. (It is important not to over-whip the cream. Whipping time depends on the power of your hand mixer – it is about 2-4 minutes).
- Transfer Whipped Cream to Piping Bag: Transfer the whipped cream to a piping bag fitted with a star nozzle.
- Fill and Assemble Pavlova Nests: Fill Pavlova cakes with whipped cream, top with lemon curd (if desired). Top with fresh berries and mint leaves.
Notes
Egg Whites: Since a pavlova is essentially a meringue-based dessert, and meringues are made with egg whites, these are fundamental. (Unfortunately, I have not made this recipe with an egg white substitute, so I don’t know how it will turn out. I do NOT recommend substituting the egg whites with anything.)
Cream of Tartar: The acidity of the cream of tartar is necessary to stabilize the egg whites to hold in air and water, and helps to give the characteristic high peaks when egg whites are beaten. However, if you do not have cream of tartar, you can use a 1:1 substitution with fresh lemon juice.
Sugar: I prefer using superfine caster sugar because it ensure that the sugar is readily dissolved into the egg whites as the mixture gets beaten. If you only have normal caster sugar instead, just process it to make it super fine before using. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 sugar alternative that is zero glycemic index and will not raise your blood sugar).
Cornstarch: The cornstarch is a thickening agent and helps to stabilize the pavlova meringue. If you don’t have cornstarch, you can use tapioca starch or arrowroot starch instead.
Whipping Cream: Make sure the whipping cream is very cold before whipping so it comes together easily. I like using dairy-free whipping cream to keep this recipe totally dairy-free. Alternatively, if you are not lactose-intolerant, feel free to use normal whipping cream instead.
Vanilla Extract: Adding a bit of vanilla extract gives the cream a delicious flavor, but if you aren’t keen or don’t have it on hand, feel free to leave it out instead.
Lemon Curd: You can either use storebought curd, or make your own with my homemade lemon curd recipe (very easy!).
Garnishing: Feel free to decorate the mini pavlova nests as desired – fresh berries, mint, almond flakes, powdered sugar or maple syrup.
Best Eaten Immediately: For best results, serve these mini gluten-free pavlova nests immediately. I do NOT recommend storing them in the refrigerator for more than a few hours.
- Prep Time: 10 mins
- Cooling Time: 20 mins
- Cook Time: 40 mins
- Category: Desserts
- Method: Baking
- Cuisine: Western
Grace Lim says
Dear Felicia,
These mini pavlova nests looks great and mouth-watering too!
Can’t wait to bite into one of these when done 🙂
Thanks also for sharing with us the difference between meringue and pavlova although the fundamental ingredients are similar.
Have a blessed day ahead!
Love,
Mum
Felicia Lim says
Glad you enjoy these pavlova nests mummy!