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Mini Pavlovas topped with pomegranate and pistachios on a serving platter.
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Mini Pavlovas with Pomegranate & Pistachios

Delight in these airy mini pavlovas topped with luscious whipped cream, pomegranate seeds, and crunchy pistachios for a charming dessert that is as beautiful as it is delicious.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Dessert, Sweet Treat
Cuisine: International
Keyword: Dessert Recipe, Meringue, Mini Pavlovas, Pavlova, Pomegranate
Servings: 6 servings
Calories: 150kcal

Ingredients

For the Meringue

  • 3 large large egg whites Room temperature for perfect meringue.
  • 3/4 cup granulated sugar Transforms meringue into a glossy marvel.
  • 1/2 tsp cream of tartar Stabilizes meringue.
  • 1 tsp vanilla extract Enhances sweetness.
  • 1 tsp cornstarch Creates tender interior.
  • 1 tsp white vinegar Balances sweetness.

For the Whipped Topping

  • 1 cup heavy whipping cream Rich and luxurious topping.
  • 2 tbsp powdered sugar Sweetens the cream without weighing it down.
  • 1/2 tsp vanilla extract Extra aromatic bliss.

For Assembly

  • 1/2 cup pomegranate seeds Adds tart contrast to the sweet.
  • 1/4 cup chopped pistachios Crunchy and earthy.
  • 1/4 cup white chocolate shavings Harmonizes beautifully with other flavors.
  • cocoa powder (for dusting, optional) Complementary hint of bitterness.

Instructions

Prepare the Meringue

  • Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
  • In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form.
  • Gradually add the sugar, one tablespoon at a time, increasing mixer speed to high until glossy stiff peaks form.
  • Gently fold in the cream of tartar, vanilla extract, cornstarch, and white vinegar.

Shape & Bake

  • Spoon the meringue into nests approximately three inches wide on the prepared baking sheet.
  • Bake for about 60 to 75 minutes until they have a crisp exterior and soft center.
  • Turn off the oven and let the meringues cool inside with the door slightly ajar.

Make the Whipped Cream

  • In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Pavlovas

  • Once cool, generously top each pavlova with whipped cream, followed by pomegranate seeds, pistachios, and white chocolate shavings.
  • Dust with cocoa powder for an elegant finish.

Notes

Ensure mixing bowl and beaters are clean and dry. Gradually increase speed when whipping cream to avoid over-whipping.