Cinnamon Orange Mini Pavlovas

This particular recipe I nabbed from my good friend Eimear. Eimear is a girl after my own heart, she loves kitchen wares, cookery books and baking. I can safely say that I have never eaten the same thing twice round at hers, she is one of those cooks that loves to experiment with different flavours and will give anything a go!

As it happened, yesterday I called round to hers for a Birthday High Tea. It was a joint celebration for 2 friends that share a birthday in the month of April. (Happy Birthday Sarah and Eimear) The table was laden down with all sorts of food and treats, it really was a sight to behold.

It was here that I first got a taste of this exquisite and original little dessert,  Cinnamon Orange Mini Pavlovas served with vanilla cream and berries. The pavlova was perfectly cooked, it was the right chewiness, with consistency of marshmallow, and the subtle hint of cinnamon and orange zest was so tasty, I just had to get the recipe immediately.

This recipe serves four,  it is a perfect one for preparing before hand, and simply adding the cream and berries just before serving! easy peasy lemon squeezey!

What do I need?

  • 2 egg whites
  • 125g (4 ½ oz/ ½ cup) caster (superfine) sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon finely grated orange zest
  • 3 teaspoons cornflour (cornstarch)
  • 1 teaspoon white vinegar
  • 125 ml (4 fl oz/ ½ cup) pouring (whipping) cream
  • Fresh berries to serve (blueberries, raspberries, strawberries)

What do I do?

  • Preheat the oven to 140⁰C (275⁰F/Gas 1). Line a baking tray with baking paper and mark four 10cm (4 inch) circles. Turn the baking paper upside down so the marks don’t stain the meringue.
  • Beat the egg whites using electric beaters until soft peaks form. Gradually add the sugar, beating well after each addition. Continue to beat for 4-5 minutes, or until the sugar has dissolved and the meringue is thick and glossy.
  • Gently fold in the cinnamon, orange zest, cornflour and vinegar.
  • Place 2 tablespoons of the mixture into each circle, gently spreading it out to the edges with the back of a spoon.
  • Hollow out each centre to make nest shapes.
  • Bake for 10 minutes, then turn the tray around. Bake for a further 30-35 minutes, or until the pavlovas are pale and crisp.
  • Turn the oven off and leave them to cool completely in oven with the door slightly ajar. The pavlovas may crack slightly on cooling.
  • To serve, whip the cream and spoon a little into each pavlova, top with the berries and serve immediately.

(Photography:  David McClelland)



  1. A good pav is rare to come by…I always end up with meringue that’s either too soggy or too brittle. Yours look lovely!

    • Its always a tricky one with pavlova, my Mother always said its best to have a super clean bowl, that is totally dry, and everything has to be measured exactly, then I think the rest is down to luck! 🙂 Try this one out, its just lovely!

  2. Nyom!!! Am definitely trying this 🙂 In fact, I demand that you make it for me :->

  3. This looks delicious. Can’t wait to try this next weekend!


    • Hi Katie! thank you! believe me it was delicious, it really was tasty and fresh with the berries on top and the orange zest within the pavlova! let us know how you get on! 🙂

  4. Yet another lovely post. Pavlova is something I’m having a lot of difficultly getting right. I’ve either left them in for too little or too long or they’ve just failed to cook properly – this weekend saw a pavlova which had been in the oven for over 3hrs get binned as it still hadn’t cooked.

    • I know, seriously the pav’s seem to be so simple to put together but can go horribly wrong and you are left wondering… “what did i do differently this time?” – I think 10% is down to method, and 90% is down to luck! Pavlovas eh? the simple but extremely difficult to get right “easy” recipe! 🙂

      • You’ve no idea how relieved I am to see that! I’ve been feeling like a right simpleton the last few weeks 😛

  5. Dee, thanks for your kind words.. high tea is one of my very favourite ways to spend time with friends. … As for the pavlovas, take your time with the process and keep the oven door shut until the baking time is up, then just switch off the oven and leaving the door slightly ajar so the pavlova cools (ideally over night)! Eims

  6. I seem to have the best of luck with Pavlovas.. except when I leave it to cool on the bottom shelf in the dining room.. right at my dog’s eye-level:( Hahaha, at least I salvaged one side of it! Broken pavlova was served that day. You’re is soo pretty and I love the sauce poured over it!

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