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Mini Oreo Pavlovas with Malted Cream and Strawberries | Cupcake Jemma

Summer, for me, means STRAWBERRIES! Yay! My favourite fruit deserved to be seated on the best throne ever and these little pavlovas are just the thing. This is my twist on a simple classic. Happy Summer

Recipe –

4 large egg whites
190g caster sugar
1 1/2 tsp cornflour
1/4 tsp Cream of Tartar (or 1 tsp white vinegar)
Half a packet of Oreos, ground to a fine crumb (plus extra for sprinkling)
250ml double cream
4 tbsp Horlicks (malted milk)


MY INSTAGRAM: @jemmajemma (watch out for the occasional swear word and lots of pics of food and dogs) and @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies



Crumbs & Doilies
1 Kingly Court



  1. Jazzordan says:

    We just finished making this recipe, and I'm stuffing my face as I'm typing this! Thank you so much for this delicious taste in my mouth 😉

  2. Carla Leadon says:

    mine won't mix properly and I used all the write ingredients

  3. 2424pie says:

    jemma, can i put cocoa powder instead of oreo powder with the same measurement in order to make mini choc pavlova?

  4. christopher smith says:

    your a great chef you dident mention how much sugar goes into the egg whites

  5. R2theB1984 RB says:

    looks so yummie and I really don't like the taste of the pavlova's LOL. But with the twist of the oreo crunches withing the pavlova's I will like to give this a try 😊

  6. Renukah Hunter says:

    Do you ever use coconut sugar in replace of white cane sugar in your baking?

  7. cara_ panda says:

    Can you make one big Paflova instead of lots of small ones

  8. Tracy Sabb says:

    Good morning from Augusta Georgia here i in the United States. I love your recipes. I stopped baking a long time ago and recently {2 years ago} i saw your channel on youtube and came across your recipe for two of my favorite desserts { The Earl Grey Creme Burlee and the ever so delicious Pavlovas}. So this year coming {2017 } I intend to get my stand mixer {that i have been trying to get for a minute now} and my food processor and get back into baking, so thank you Jemma thank you very much for being such an inspiration. oh before i forget, where did you get your Convection oven? And are or can they{convection ovens} be made and purchased for homes?

  9. Tracy Sabb says:

    Oh and can these pavlovas be made in different flavors?

  10. Uyen Vuong says:

    how long can I keep it in the fridge after I put cream on top of Pavlova?

  11. Lean with Erv says:

    My boyfriend doesn't like buttercream so I made this for him. Absolutely delicious and so easy to make.

  12. Nik Aisyah says:

    is it 135' c for the temperature?

  13. Natalia Nemethova says:

    I need one advice.. when I see how other people bake these pavlova they have it always beautifully white… i dont know how to bake them to stay beautifully white 🙁 mine always change colour to brown… 🙁

  14. lamea aman says:

    hi …can you tell me for how long can we keep them in fridge

  15. Nashwa Abdelmoaeen says:

    can I use the meringue powder ?

  16. Hawa Najwa Abdullah says:

    I dont have that paper thingy… will it be ok if i skip it???? helppp~~

  17. Jessica Delerue says:

    lol 'now that your eggs are nicely decorated'

  18. Saroyan Dynamite says:

    I wish you cut one in half or took a bit out of one. I made them from a vague recipe a few days ago. The ones I made ended up with a marshmallow-cotton-candy texture base and a crisp dome above. There was also a huge gap in between those two layers. I've never actually had them, so I don't know if I did it right lol. But I do like your instructions better, so maybe I'll give it another go once I recover from my failure 😛

  19. Syahana Azhari says:

    do we need to put both cream of tartar and corn flour or can i just choose either one?

  20. Ruvindri Gunawardena says:

    truly a work of art ! 🙂

  21. SJSJ LIM says:

    Hi Jemma , I'd liked to ask how long it can be stored in the fridge?

  22. G Nyotsie says:

    Kristen Dunst + Zoey Deschanel 😊❤

  23. Dewi Eddy says:

    Why my pavlova not crunchy …

  24. Jessica Wadey says:

    Making these amazing little things today 💖thank you Jemma 😘xx

  25. Hayley Ho says:

    Hi Jemma, are u using fan mode or non fan mode? Love ur videos ❤️

  26. Khadeeja Alsaigal says:

    the recipe for this pavlova is really on point; not too sweet, just perfect. i used it to make the original pavlova, with fresh berries

  27. shahinah mansoor says:

    Hye I tried out the recipe and it came out really well but had to bake it for 1hour 20min..other than that the recipe was really easy to follow and the end product was really good..thank you so much for the tips..have always been traumatized by doing meringues

  28. The Long's says:

    Pavlovas are not boring

  29. Vtones25 says:

    What kind of vinegar? In the video it looks like Apple cider vinegar just bc of the color?

  30. Farra Li says:

    Hi Jemma,
    I wanted to ask whether you left the meringues in the oven to cool down after it's done baking or you just took it out straight after? I really need to know and thank you very much for your wonderful baking videos!
    Love xxx

  31. ArtlessTorn says:

    I’ve been trying to make pavlovas/meringues for over ten times now and the problem is still the same .. No matter how I whisk the eggs and sugar , when i bake it , the outcome of the egg white mixture becomes very wet and when i squeeze it , there would be a lot of water content. I’ve tried countless recipes and the outcome is still the same . Any kind souls can tell me why?

  32. English Ray says:

    Hi, Jemma, just discovered your channel, so nice to hear an English accent on YouTube! I saw another video for making individual meringues and the instructor said they should be put in the oven at 275 for 45-60 minutes….I don't know if my cooker is Celsius or Fahrenheit but I guess 275 was too high as the meringues came out brown. No matter how hard I tried, I could not get my whites to fluff up as much as you did. Is that because I didn't beat enough? beat too much? or is it just that I didn't have an cream of tartar? I would really appreciate your advice…..I wanted to make these for a special family dinner and was so disappointed by the mess I finally produced!

  33. Alicia Diane says:

    Those look good

  34. nursyazwani jan says:

    I made these and it is deliciooooouuuuus😘😊

  35. It's a Vanzant Life says:

    I have never made anything like this, and now I am inspired to try to make them 🙂 they look so tasty!

  36. MissJayde says:

    Horlicks powder sounds like something from Harry Potter

  37. diana Keller-Cannon says:

    What type of mixer is that you use? 🙂

  38. Maria Gil says:

    Do we need to watch how to crack eggs?

  39. sarah khan says:

    you only have one earing

  40. dave morgan says:

    You didnt show if we need to keep the cream in between the oreos when we blitz it? It would have been nice to know..but thanks for showing us how to do this! I shall give this a go👍

  41. Renee Burrows says:

    What is corn flour?

  42. Carolyn Campbell says:

    Please help. I have your book and the ingredients are different (example: cream cheese frosting) please advise. Also, I have a convection oven, however I prefer to use a regular oven setting. What adjustments must I make? Thank you.

  43. Dr Zues says:

    Love these videos , natural informative easy to follow amazing recipes don’t get the negative thumbs down keep it up Jemma great stuff !!

  44. Huong Nguyen says:

    Hi Jemma, Im having a party dinner for 40ppl and i have a lot to do. What is the best way to keep these fresh if i prepare them the day ahead and how to keep them from getting shoggy after adding the cream since it's a night long party! Thank you so very much!

  45. salimo875 says:

    Haaaiii.. What can i use instead of malted milk? Or can i leave it out?

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