Mini berry pavlovas

Mini berry pavlovas recipe

26 ratings

Pavlovas are the perfect summer dessert and these mini versions are perfect for enjoying al fresco. See method

  • Makes 24
  • 35 mins to prepare and 30 mins to cook
  • 85 calories / serving

Ingredients

  • 3 medium egg whites
  • 175g (6oz) golden or ordinary caster sugar
  • 1tsp cornflour
  • 1tsp white wine vinegar

To decorate

  • 6tbsp strawberry jam
  • ½ lemon, juice only
  • 450ml (¾pt) double cream
  • 250g (9oz) Greek style yogurt
  • 250g (9oz) raspberries
  • 150g (5oz) blueberries
  • 250g (9oz) small strawberries, quartered

Each serving contains

  • Energy

    365kj
    85kcal
    4%
  • Fat

    2g 3%
  • Saturates

    1g 5%
  • Sugars

    17g 19%
  • Salt

    0.1g 0%

of the reference intake
Carbohydrate 17.3g Protein 1.2g Fibre 0.6g

Method

  1. Preheat the oven to 140°C, fan 120°C, Gas Mark 1. Line two large baking sheets with nonstick baking paper.
  2. Whisk the egg whites in a large bowl until stiff, moist looking peaks. To check they are ready, turn the bowl upside down, the egg whites will only slide if not whisked enough. Gradually whisk in the sugar a teaspoonful at a time until it has all been added then whisk for a minute or two more until very thick and glossy. Mix the cornflour with the vinegar then fold into the meringue.
  3. Spoon into 24 small mounds on the paper lined trays, leaving a little space between them. Spread into rough shaped circles about 5 cm (2 inches) in diameter then make a small dip in the centre with the back of a teaspoon. Bake for 25-30 minutes until the meringues are very pale biscuit colour and can be easily lifted off the paper. If they stick, cook for another 10 minutes then test again. Leave to cool on paper.
  4. Mix the jam and lemon juice together. Divide the fruit between three bowls then stir a third of the jam into each. Whip the cream until it forms soft swirls, fold in the yogurt.
  5. Take pavlovas off the paper and arrange on a tray or plate, spoon cream on top then add raspberries to 8 mini pavlovas, blueberries to 8 more and strawberries to last batch. Serve within 1 hour of decorating.

Tip: The pavlovas can be made the day before, when cold wrap the trays loosely with foil and keep in a cool place. Top with cream and fruit when needed.

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