Mini Pavlova Dessert Board

This mini pavlova dessert board is the perfect gluten-free treat this Easter. With a crisp exterior and soft marshmallow-like interior, mini pavlovas are light and delicious. Layer with toppings like homemade whipped cream, lemon curd, and fresh berries for a show-stopping dessert that’s easy to make, too!

Prep Time

30 minutes

Bake Time

1 hour 45 minutes


16 mini desserts

Meet the Chef: Megan Hastings

Megan is the gluten-free recipe developer behind A Dash of Megnut. Diagnosed with celiac disease in 2013, she creates approachable gluten-free and other allergy-friendly recipes that can easily go from entertaining to a quick weeknight meal. She knows that having food allergies can be overwhelming, and loves showing others that gluten-free can be both simple and delicious!


For the Mini Pavlovas

  • 6 Egg whites, room temperature
  • 1.5 cup Florida Crystals® Regenerative Organic Raw Cane Sugar
  • 1 tablespoon Potato starch
  • 2 teaspoons Apple cider vinegar
  • 1 teaspoon Pure vanilla extract

For the Whipped Cream

  • 1 cup Heavy cream, cold
  • 2 tablespoons Florida Crystals® Regenerative Organic Raw Cane Sugar
  • ½ teaspoon Pure Vanilla Extract

For the Mini Pavlova Dessert Board

  • 2 cups Berries and fruit of choice
  • 1 cup Lemon curd
  • 1 cup Caramel sauce
  • ½ cup Pistachios, roughly chopped
  • ¼ cup Coconut flakes, toasted


Prepare the Mini Pavlovas

Step 1

Preheat the oven to 225°F. Line two baking sheets with parchment paper. Set aside.

Step 2

Using a stand mixer fitted with the whisk attachment, beat 6 egg whites on high speed for about 2 minutes, or until soft peaks form.

Step 3

Turn the mixer speed to medium, gradually add the Florida Crystals® Regenerative Organic Raw Cane Sugar one or two tablespoons at a time, allowing some time between each addition so the sugar can mix in thoroughly.

Step 4

Then, turn the speed back up to high and beat for 7-8 minutes, until the mixture forms stiff peaks and is smooth and glossy.

Step 5

Turn the mixer to low and add the cornstarch, apple cider vinegar, and vanilla and mix until just combined.

Step 6

Gently spoon or pipe 16 meringues into circles on the lined baking sheets, about 3 inches in diameter. Leave a well in the center of each circle so you can add toppings later.

Step 7

Place the baking sheets into the oven and bake for 75 minutes. Turn off the heat and leave in the oven for 30 minutes. Do not open the oven.

Step 8

Remove from the oven and cool completely.

Step 9

Store at room temperature in an airtight container for up to 3 days.

Prepare the Whipped Cream

Step 10

Add cold heavy cream, Florida Crystals® Regenerative Organic Raw Cane Sugar, and vanilla extract into a bowl.

Step 11

Whisk on high speed until the mixture forms medium-stiff peaks.

Step 12

Refrigerate until ready to use.


Step 13

Arrange mini pavlovas, fresh whipped cream, berries, lemon curd, caramel sauce, toasted coconut flakes, and pistachios on a tray or serving board.

Chef's Tip

1.Make sure your eggs are at room temperature for perfect pavlovas.
2.Once assembled, eat the pavlovas within a few hours for best results. After the toppings are added the pavlovas start to get soggy after a few hours.
3.To make this dessert board dairy-free, substitute the whipped cream with coconut whipped cream and use dairy-free toppings, such as dairy-free caramel sauce.