No-Bake Mini Pavlova Meringue Cakes

Mini Pavlova Meringue Cakes


(0 votes) 0 0

Inspired by the classic Australian dessert, we've created a recipe for these airy meringue cakes that you can simply whip up and chill to eat. Give your pavlovas a sweet finishing touch by filling them up with your favorite summertime fruits.

Shared by

Time needed

20-25 min preparation

Serving Size / Yield

8-10 servings


  • 1 14 oz. can Evaporated Milk
  • 3/4 C. Superfine Sugar
  • 1 tsp. Pure Vanilla Extract
  • 2 Egg Whites
  • 2 Tbs. Unflavored Gelatin
  • 1 1/2 C. Mixed Fruits, such cherries, blackberries, and raspberries

Our Readers Also Loved


Line a large baking sheet with parchment paper. In a large mixing bowl, combine the evaporated milk, superfine sugar, vanilla extract, and egg whites. Sprinkle the gelatin over 1/4 cup of hot water to dissolve. Pour gelatin mixture into evaporated milk mixture. Use an electric mixer to beat ingredients together until thickened. Spoon pavlova mixture into a piping bag with a star tip or a plastic bag with one tip cut off. Pipe out pavlovas 2-3" in diameter onto prepared baking sheet. Use the back of a spoon to smooth down the top of each pavlova and gently press an indentation into their centers. Cover with plastic wrap. Refrigerate for 1-2 hours or until set. Spoon the fruit mixture of your choice into the center of each pavlova and serve.

Around The Web