Mini Strawberry Pavlovas With Whipped Greek Yogurt

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These mini strawberry pavlovas with whipped Greek yogurt are light, crisp meringue desserts with a soft marshmallow-like center, topped with creamy yogurt and fresh strawberries.

They’re a gorgeous strawberry dessert idea that will look great at any event, whether it’s a spring birthday, summer brunch, pink baby shower, or something else.

Serve them with extra yogurt and berries on the side for the ultimate, luxurious treat.

How To Make These Mini Strawberry Pavlovas With Whipped Greek Yogurt

Ingredients You’ll Need For This Recipe

For the mini pavlovas:

2 egg whites
Pinch of salt
½ cup granulated sugar
½ teaspoon cornstarch
1 teaspoon vanilla sugar
1 teaspoon lemon juice

For the filling and topping:

½ cup Greek yogurt
¼ cup heavy whipping cream
1–2 teaspoons sugar
¾ cup fresh strawberries
Fresh mint leaves (optional)

Step-by-Step Guide

1. Preheat your oven to 320°F (top and bottom heat) and line a large baking tray with parchment paper.

2. Add the egg whites and a pinch of salt to a mixing bowl, and beat using a hand or stand mixer until you get stiff peaks.

3. Slowly add the granulated sugar in 3–4 additions while continuing to beat on medium speed.

Keep mixing until the meringue becomes thick, glossy, and smooth.

4. Turn off the beaters, add the cornstarch, vanilla sugar, and lemon juice to the bowl, and beat again briefly (about 10 seconds) to combine all the ingredients.

5. Using two spoons or a piping bag, form six mounds on the baking tray.

Create a small indentation in the center of each nest to hold the filling later.

6. Place the tray in the oven and immediately reduce the temperature to 215°F.

7. Bake for 1 hour and 15–20 minutes.

8. Turn off the oven and let the pavlovas cool inside with the door closed for about an hour.

9. After an hour, check that the pavlovas are hard on the outside but soft on the inside. If they’re still sticky to the touch on the outside, leave them in the oven to cool further.

10. Let the pavlovas cool completely before filling!

11. Cut the strawberries into quarters and place them in a bowl.

12. Gently mash with a fork until you get a slightly chunky mixture.

13. In a mixing bowl, mix the heavy cream with sugar until it dissolves, then whip the cream into stiff peaks.

14. Add the Greek yogurt and whip again until smooth and creamy. Keep refrigerated until ready to use.

15. Spoon about 1 tablespoon of crushed strawberries into each pavlova nest.

16. Top with about 2 tablespoons of whipped Greek yogurt in a little heap.

17. Add a little more strawberry mixture on top and garnish with fresh mint leaves for some extra color.

18. Serve your strawberry pavlovas immediately.

Important Recipe Notes

Make sure the sugar fully dissolves into the meringue. Give it a taste as it starts to become thick and glossy – it should not feel grainy.
The meringue is ready when you can turn the bowl upside down without the filling slipping. Once you reach a thick consistency and glossy appearance, you’re usually at this stage.
There are different methods for baking the pavlovas, but I’ve had the most consistent results with first preheating the oven to a higher temperature, then lowering it immediately once the pavlovas are in. I’ve found that baking them at one even, higher temperature tends to turn them brown on top.
If you notice your pavlovas starting to brown, reduce the temperature.
Fill the pavlovas immediately before serving, or they’ll lose their delicious texture and crunch.
If you want to make more filling, use a 2:1 ratio of Greek yogurt and heavy whipping cream.
Unfilled pavlovas can be stored at room temperature for up to 2 days in an airtight container.
The whipped yogurt can be made a few hours ahead and kept refrigerated.
You can use pre-made pavlova nests if you don’t have time to make them yourself.