Mini Pavlova Cherries & Cream Cheese

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Bake this stunning Mini Pavlova Cherries & Cream Cheese Filling with strawberry sauce recipe for a fine dining gourmet fancy dessert idea.

  • Author: FillMyRecipeBook
  • Prep Time: 25 min
  • Cook Time: 1 hr 45 min
  • Total Time: 2hrs and 10 min
  • Yield: 16
  • Category: Desserts
  • Method: oven Baking
  • Cuisine: New Zealand, Australian


For the Pavlova

  1. 4 egg whites (room temperature)
  2. 280 g of castor sugar (fine sugar)
  3. 1/2 tsp of cream of tartar
  4. 2 cups Cherries and Blueberries for topping. (fresh or bottled cherries)

For the Cream Cheese filling.

  1. 1 cup (8 oz) of Cream Cheese or (mascarpone cheese)
  2. 2 cup (16 oz)of full cream

For Strawberry Sauce.

  1. 1 Cup of clean Fresh Strawberries.
  2. 1 Cup of fine castor sugar
  3. 3 Tablespoons of corn starch
  4. 3/4 cup of water


  1. Preheat oven to a medium heat. 0f 80 Deg. C to 100 Deg. C (200Deg F)
  2. Line two baking sheets with grease proof paper or non stick sheets.
  3. In a clean dry bowl pour the egg whites, cream of tartar and start whisking them on a low speed until foamy. Once foamy increase the speed to medium, until the beaten egg whites form a stiff peak.
  4. Only then do you add castor sugar one tablespoon at a time whisking between additions until all is combined and you have a stiff glossy mix.
  5. Fill a piping bag with the egg whites and use a basket weave/star nozzle.(what you prefer)
  6. Start by piping a blob and then start on the outside and pipe in one action the pavlova twirls.
  7. Repeat until you have piped your pavlova basket, base and side.
  8. Place the pavlova in the oven and bake for 1 hour and 45 min.
  9. Do not open the door, also once they have baked switch of the oven and leave the door closed for at least 1 hour. Or preferably leave over night until cool to prevent them from cracking. Before removing.
  10. Once removed from the oven and well cooled, then you can fill them just before serving.
  11. Cream Cheese filling.
  12. Combine the cream and cream cheese (chilled). in a medium mixing bowl. Beat the ingredients with a mixer until stiffened and thick smooth peaks form. (don’t over mix it)
  13. Spoon this mixture into a piping bag and pipe some into the center of the cooled mini pavlova tarts. Not to much.
  14. Strawberry sauce
  15. In a bowl mash the clean fresh strawberries and put aside.
  16. In a medium sauce pan combine the sugar and the corn starch and then stir in the water and the mashed strawberries. Bring this to a boil stirring all the time. Cook and keep stirring until thick which should take about 3 minutes. Remove from the saucepan and place to cool in a bowl for 10 – 15 minutes. (can be called a glaze as well)
  17. If the strawberry sauce is not smooth you can blend it or mash the sauce again. I leave the pips in as it give it an original effect when on the mini pavlova’s.
  18. When the pavlova and sauce has been cooled, obtain your cherries and blueberries and put them aside.
  19. Firstly pipe the cream cheese filling in the pavlova’s  with just two swirls. Then place the 3 cherries on top of the cream cheese fillings (if you prefer to have both, then on one half of the pavlova’s, and some blueberries on the other half.)
  20. Just before serving. Gentle drizzle some strawberry sauce over the cherries. Not to much as you do not want the pavlova’s to be soft. Serve plated with some mint leaves for a high tea.
  21. These make a very delicious fine dinning dessert.