Mini Blackberry Pavlovas with Limoncello Cream


I hadn’t really intented to post these mini pavlovas. I had made them for a friend’s ‘girly’ get together and just took a couple of impromptu photos before I left the house, laden with food, to join my friends. To be honest, they were quite a success and too nice to overlook completely, hence a change of heart.

They actually taste delightful. A perfect, sweet, literally bite-sized portion of crunchy pavlova, limoncello loaded whipped cream and a fresh, juicy blackberry.

To be honest, you need to be in a ‘piping bag patient’ sort of mood when you embark on these. But once the piping is done, it is all pretty plain sailing and quick from there. Once baked, I brushed the inside of the pavlovas with melted white chocolate to seal the meringue and prevent them from going soggy once the cream was added. I would suggest piping the whipped limoncello cream as close to serving as possible. For ease and speed, I used a sandwich bag and snipped the end, to pipe the cream. Complete with a blackberry and sieve a little icing sugar, or sprinkle with lemon zest, to finish.


These make about 40-50 mini pavlovas and are great if you have a large, informal gathering. They sound fiddly, but are really not.

Your guests will be really impressed.


Mini Blackberry Pavlovas with Limoncello Cream

Makes 40-50 Bite Size Pavlovas


  • 2 Egg whites
  • 110g Caster sugar
  • 80g White chocolate
  • 300ml Whipping cream
  • 2 tbsp. Icing sugar, plus extra for dusting
  • 2 tbsp. Limóncello
  • 150g Blackberries
  • Finely grated zest of 1 lemon for sprinkling (optional)


  1. Preheat the oven to 140 degrees C, or Gas Mark 1.
  2. In a free standing mixer, beat the egg whites until light and fluffy. Add the caster sugar slowly, a large spoonful at a time, whilst the mixer is still mixing. Continue until the meringue comes together and peaks form.
  3. Line two baking trays with baking parchment. Fill a piping bag with a 5mm holed nozzle. Pipe a small circular disc of meringue, approximately 3cm in diameter. Continue to pipe around the edge, so forming a small nest. Repeat for the rest of the meringue mixture, allowing space for the meringues to spread slightly.
  4. Place the trays in the oven and immediately reduce the oven temperature to 125 degrees, or Gas Mark 1/2. Bake for 25 minutes and switch off the oven, leaving the meringues in the oven until it is completely cooled so that the meringue can continue to dry out.
  5. When the meringues are completely cooled. Break the white chocolate into chunks into a clean sandwich bag and place into a cup of hot water so that the chocolate can melt. Once melted, snip a small hole in the bag. Taking one meringue at a time, squeeze a small amount of chocolate into the meringue and with a pastry brush, brush the chocolate around the inside of the meringue nest so forming a lining to stop the filling from softening the meringue. Repeat with all the meringues.
  6. Whip the cream with a mixer and add the icing sugar through a sieve. Add the limoncello and mix further so the cream is light or fluffy.
  7. Pour the cream into a piping bag and pipe into each meringue nest until full. Add a blackberry to each pavlova and finish with a sprinkling of icing sugar and perhaps some lemon zest.
  8. Serve immediately.

Source: The Contented Baker