Berry recipes
1 hour, 20 minutes
Mini pavlovas
Load more
Mini pavlovas
4
Easy
15 minutes
1 hour, 20 minutes
Ingredients
- 3 free-range egg whites, at room temperature
- 1⁄4 t cream of tartar
- 150 g caster sugar
- a few drops pink or red food colouring (optional) For the topping:
- 1⁄2 cup cream, whipped
- 1 cup thick plain yoghurt
- 1 lemon, juiced
- 8 black figs
- 1 x 180 g sachet Woolworths berry medley coulis
Method
- Preheat the oven to 120°C. Trace the outline of four cups or glasses onto a sheet of baking paper, about 5 cm in diameter. Place the baking paper onto a baking tray.
- Beat the egg whites in a mixer until frothy, about 1 minute, then add the cream of tartar and beat until soft peaks form, about 5 more minutes.
- Add the sugar a little at a time, beating after each addition, until the mixture is thick and glossy with firm peaks – this takes about 10 minutes. Gently stir in a few drops of the food colouring (if using) to create a marbled effect.
- Spoon the meringue onto the baking tray using the traced circles as a guide. Create a well in the centre of each meringue for the filling.
- Bake for 1 hour, or until crispy on the outside but still soft on the inside. Turn off the oven and cool completely in the oven.
- To make the topping, mix the cream with the yoghurt. Fold in the lemon juice. Divide between the meringues and top with the figs. Drizzle with the berry coulis.
Cook's note: Mama doesn’t have a big sweet tooth but she enjoys these little treats from time to time. They look impressive but are really the easiest things in the world to make.