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These little individual pavlovas make ideal ends to finger food and cocktail parties. Buy premade meringues in packets from the market and fill them with chantilly cream and your choice of seasonal fruit. You can also make the meringue nests yourself if you’re feeling up to it. If so, make them one day and fill the next.

  • Makes/Serves
  • 1
  • Preparation Time
  • 20 mins
  • Cook | Chill | Freeze
  • 24 hrs
  • Oven Temperature
  • N/A
  • Oven Setting
  • N/A
  • Freeze
  • No


  • Individual meringues (as many as required for the number of people you're serving).
  • Chantilly Cream (quantity for the number of pavlovas you are making and the size of each meringue case).
  • Seasonal fruit cut into small pieces or berries.
  • Icing sugar for dusting.


  1. Make the chantilly cream.
  2. Chop the fruit or wash the berries and pat dry with paper towel.
  3. Place a quantity of the chantilly cream in each meringue case and top with a little of the fruit.
  4. Dust with icing sugar to serve.


This recipe has no variations