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summer pavlova cups filled with fresh berries

Summer Pavlova Cups with Berries and Passion Fruit

These summer pavlova cups layer crushed meringue, softly whipped vanilla cream, ripe berries and passion fruit into individual glasses. A generous, fruit-heavy dessert that feels elegant, nostalgic and beautifully easy.
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Prep Time: 20 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: British, Modern British
Keyword: berry pavlova cups, British dessert, easy dessert recipe, Eton mess style dessert, individual desserts, mini pavlova cups, no-cook dessert, passion fruit pavlova, pavlova cups, summer dessert, summer entertaining dessert, summer pavlova cups
Servings: 4
Calories: 590kcal
Author: Hey Lolly

Ingredients

For the pavlova cups

  • 6 meringue nests roughly crushed
  • 350 ml double cream
  • 1 tsp vanilla extract
  • 1 tbsp icing sugar
  • 400 g strawberries hulled and sliced
  • 150 g raspberries
  • 150 g blueberries
  • 4 passion fruits halved

To finish

  • Fresh mint leaves optional, to garnish

Instructions

Prepare the fruit

  • Set aside a small handful of the best-looking berries for decorating the tops of the pavlova cups.
  • Hull and slice the strawberries into halves or thick slices, depending on their size.
  • Halve the passion fruits and keep the pulp ready for layering.

Whip the cream

  • Pour the double cream into a large mixing bowl. Add the vanilla extract and icing sugar.
  • Whip until the cream forms soft peaks. It should hold its shape but still look smooth, loose and billowy. Avoid over-whipping, as the cream can become stiff or grainy.

Break the meringue

  • Roughly crush the meringue nests into uneven pieces. Keep a mixture of larger shards, smaller chunks and crumbs for texture.

Assemble the pavlova cups

  • Spoon a little crushed meringue into the base of each tumbler or dessert glass.
  • Add a spoonful of whipped cream, followed by strawberries, raspberries, blueberries and a spoonful of passion fruit pulp.
  • Repeat the layers until the glasses are full, making sure some berries and passion fruit are visible through the sides.
  • Finish each pavlova cup with a final spoonful of cream, the reserved berries, a little extra crushed meringue and a generous spoonful of passion fruit pulp.

Garnish with a small mint leaf, if using.

  • Serve shortly after assembling for the best contrast between crisp meringue, soft cream and juicy fruit.

Notes

Hey Lolly's Top Tips
  • Use soft peaks, not stiff peaks. The cream should look billowy and smooth. If it becomes grainy, it has been over-whipped.
  • Keep the meringue uneven. A mix of crumbs, chunks and larger shards gives the best texture.
  • Layer the passion fruit through the cups, not just on top. This keeps every spoonful bright and sharp rather than overly sweet.
  • Assemble close to serving. These are best eaten within 1 hour of assembling, while the meringue still has some crunch.
  • Prep ahead if needed. The berries can be washed and sliced, the cream whipped and the meringue crushed ahead of time, but keep everything separate until assembly.
  • Use clear glasses or tumblers. The layers are part of the charm, so let the berries and passion fruit show through.

Nutrition

Calories: 590kcal
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