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Pavlova Nests

Pavlova Nests are perfect to serve on a grazing board or as individual Mini Pavlovas for dessert.

mini pavlova nests

I’ve used Nana Ling’s traditional Pavlova recipe and adjusted the cooking time to create this recipe. 

Making Pavlova Nests 

When making your pavlova shells, keep these things in mind:

1. Use fresh eggs that are at room temperature.

2. Don’t be tempted to overbeat the egg whites. Follow the instructions about beating carefully.

3. Add the sugar gradually.

4. Use a piping nozzle to shape into a nest shape. See the video for visual instructions.  

5. Don’t open the oven door after cooking and allow to cool completely in the oven. 

pavlova shells lined up on tray

Creating a memorable dessert

Pavlova Nests are a blank canvas for you to create a dessert your guests will remember.

Here, I’ve gone with the traditional cream and fruit filling.

Other options include:

  • cherries, shaved chocolate and ice cream
  • banana, caramel and cream
  • mango and gelato
  • strawberries and yoghurt. 

Storing Pavlova Nests

You can store your pavlova nests in an airtight container for up to two days.

pavlova nests

Pavlova Nests

These pavlova nests can be used to make individual pavlovas or a grazing board
5 from 1 vote
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Course: Dessert
Cuisine: Australian
Keyword: pavlova, pavlova recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
0 minutes
Total Time: 1 hour
Servings: 8 nests
Calories: 265kcal



  • 4 egg whites
  • 1 pinch salt
  • 1 cup caster sugar
  • 1 teaspoon vanilla essence
  • 1 teaspoon white vinegar


  • Preheat oven to 120 degrees celsius (fan-forced)
  • Line a few baking trays with baking paper.
  • Beat egg whites and salt on medium-high speed until the mixture forms soft peaks.
    egg whites soft peaks
  • Add sugar gradually while mixing on low speed. Then return to med-high speed and beat for another three minutes. The mixture should look thick and glossy – if it doesn't continue beating for another minute.
    pavlova mix in stand mixer
  • Return mixture to low speed and add vanilla essence and vinegar. Mix until combined.
  • Use a piping bag to create 8 small nest shapes of about 7-8 cm in diameter.
  • Turn oven down to 100 degrees celsius (fan-forced) and place trays in oven. Cook for 40 minutes and then turn oven off. DO NOT open the oven door. Leave the pavlova nests to cool in the oven for at least a few hours, preferably half a day.
  • Once completely cool, remove from the oven.
  • Store in an airtight container for up to 5 days.
  • To serve, add cream, ice-cream and fruit.



Calories: 265kcal | Carbohydrates: 23g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 41mg | Potassium: 112mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1012IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 1mg

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