Mini Pavlovas
This recipe brings together light and airy meringues topped with a decadent cream mixture and vibrant forest fruits. The crisp meringues provide the perfect contrast to the luscious cream and the burst of fruity flavors. Enjoy the delightful blend of textures and tastes in this elegant dessert.
— Constant Cookbook
Ingredients
- MERINGUES;
- 4 egg whites
- (220g) caster sugar
- CREAM;
- 150ml/1â„4 pint double cream, whipped
- 1/2 tub mascapone
- 2 tbsp Icing Sugar
- 1 tbsp sherry
- TOPPING;
- 1 bag of (defrosted) mixed forest fruits
- 1 tbsp quality fruit jam
Instructions
- Preheat oven to 150°C. Line 2 baking trays with baking paper. Place egg whites into a clean bowl. Beat with electric beaters until soft peaks form. Gradually add caster sugar, beating well between each addition. Beat until mixture is thick and glossy â this will take at least 5 minutes.
- Spoon heaped tablespoons or piped swirls of the mixture onto baking trays. Flatten meringue into a disc. Bake for 20-25 minutes or until crisp. Cool completely in the oven with the door ajar.
- Gently mix together cream, mascapone, icing sugar and sherry.
- Arrange meringues on a serving dish. Spoon cream mixture into centres of meringues.
- Decorate with forest fruit mixed with jam. Serve immediately.
Yield
Serves 6
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