We’ve created a meringue cake recipe for this airy dessert that you can simply whip up and chill to eat. Give your pavlovas a sweet finishing touch by filling them up with your favorite summertime fruits.

No-Bake Mini Pavlova Meringue Cakes Recipe

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Preparation: 25 mins
Total: 2 hrs25 mins
Serves: 10 people


  • 14 oz. evaporated Milk can
  • ¾ cup superfine sugar
  • 1 tsp. pure vanilla extract
  • 2 egg whites
  • 2 tbsp. unflavored gelatin
  • 1 ½ cup mixed fruits such cherries, blackberries, and raspberries


  1. Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the evaporated milk, superfine sugar, vanilla extract, and egg whites.
  3. Sprinkle the gelatin over 1/4 cup of hot water to dissolve.
  4. Pour gelatin mixture into evaporated milk mixture.
  5. Use an electric mixer to beat ingredients together until thickened.
  6. Spoon pavlova mixture into a piping bag with a star tip or a plastic bag with one tip cut off.
  7. Pipe out pavlovas 2-3" in diameter onto prepared baking sheet.
  8. Use the back of a spoon to smooth down the top of each pavlova and gently press an indentation into their centers. Cover with plastic wrap.
  9. Refrigerate for 1-2 hours or until set.
  10. Spoon the fruit mixture of your choice into the center of each pavlova and serve.
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