Individual Pavlova Recipe

Chloe Crabtree
by Chloe Crabtree
8 Shells
2 hr 40 min
Individual vs. Single Pavlova

Pavlovas are wonderful and impressive desserts…until you cut into them. That is when the pretty turns kind of messy. Go with these individual pavlovas and everyone gets presented with an elegant little dessert!

Your guests will be impressed when you present a beautiful individual pavlova to them. Make sure you select a pretty dessert plate for an outstanding impression! The great thing about serving these individual pavlovas is that you can also plate them ahead of time! 

 The truth is I tried to make a large pavlova first. Someday my wonderful tech assistant will edit a video roll of outtakes and share the crazy messed up pavlova that I kept saying “video it, it looks good”, as I was holding it on the platter and it was hilarious, but not a pretty dessert, that is for sure. By the way, it tasted really good!  

They look pretty already! A pavlova is a meringue based dessert. Meringue is so light and very elegant. Egg whites and sugar are whipped into a meringue and then baked in a very low oven to harden. The meringue shell makes a lovely nest for the rich cream and sweet fruits that will be added.

Individual Pavlova Recipe
Recipe details
  • 8  Shells
  • Prep time: 40 Minutes Cook time: 2 Hours Total time: 2 hr 40 min
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Meringue Shells
  • 1 1/4 C. Sugar
  • 6 Large Egg Whites (room temperature)
  • 1/8 t. Cream of Tartar
Chantilly Cream
  • 2 C. Heavy Whipping Cream
  • 1 C. Sugar
  • 2 t. Vanilla (I used clear vanilla so as not to color my cream)
Chocolate Drizzle
  • 1 4 oz. Ghiradelli semi-sweet chocolate bar
  • 1 4 oz. Ghiradelli bitter sweet chocolate bar
For the Shells
Preheat your oven to 200 degrees
Line baking sheets with parchment paper
Beat your egg whites with an electric mixer until they grow frothy.
Add the sugar a very little bit at a time (one Tablespoon at a time is a good guideline)
Add the Cream of Tartar
Put a large decorating tip in a pastry bag and fill it with the meringue
Pipe the meringue shells onto the parchment paper
Place in the oven for 2 hours. After 2 hours, turn off your oven and allow the shells to sit in the oven to cool and harden for another hour.
For the Chantilly Cream
Put your mixing bowl in the freezer or refrigerator for 10 minutes or so, to cool it.
Beat the whipped cream until it begins to firm and form soft peaks
Add sugar slowly
Add the Vanilla
Spoon the cream into your meringue shells and add fruit on top.
Chocolate Drizzle
Melt your chocolate in a microwave, double boiler, or chocolate candy melter and drizzle over your pavlovas
Top your chantilly cream with berries or other fruit of your choice. I like to use berries and add the chocolate drizzle after your have put some fruit into the cream.
  • Using clear Vanilla Extract will keep your chantilly cream white.
Chloe Crabtree
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