Berry-licious Mini Pavlovas

mini-pavlovas-berryThough Spring here is dotted with rain and chilly evenings, I can’t wait for Summer to come along! The lush green mountains and the salty beach air makes it a bit comforting to be shelling out chunks of money to the government and to the Golden state! (yup, tax time!) And this Mini Berry Pavlova seems to be the perfect way to welcome Summer! Nic always makes aesthetically beautiful desserts, and this one is no exception. Cute and tiny little clouds of Meringue, adorned with delicious-looking raspberries, strawberries and blackberries, and dusted with some cream and powdered sugar – I bet this is how Ambrosia feels like! So go ahead and brush-up your Meringue baking skills with these lovely Berry Pavlovas; they’ll surely bring a cheery smile to your face!

[Recipe & photo courtesy of Nicisme from Cherrapeno]

Summer Berry Pavlovas
Makes one large or 6 mini pavlovas

Ingredients
4 large egg whites
250g/8oz caster sugar
1 tablespoon cornflour
2 teaspoons vinegar
1/2 teaspoon vanilla extract

For the filling
300ml/10fl oz double cream
Summer fruits& berries of your choice – sliced if wanted

Method
Using a clean, large bowl, whisk the egg whites until stiff.

Add the sugar, a tablespoon at a time, whisking until the meringue is very stiff.

Whisk in the cornflour, vinegar and the vanilla extract.

To make a large pavlova, pile the meringue onto a baking sheet that has been lined with non-stick baking parchment and spread into 23cm/9″ round. Hollow out the centre slightly with a spoon.

For mini pavlovas, spoon or pipe 6 small circles of meringue onto a lined baking sheet, indenting the middles.

Bake the meringue in a pre-heated oven 15oºC/300ºF/Gas Mark 2, for about 1½ hours. Cool, remove the baking parchment and place onto a serving dish.

Whip the cream until stiff, then fold in some of the fruit before spooning onto the meringue base. Decorate with the remaining fruit.

PS: I’d recommend piling on some mangoes and berries for a burst of wonderful & refreshing flavor.


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