Summer Fruit Pavlovas

The perfect summer dessert, mini pavlovas topped with seasonal soft fruits…….

Ingredients:

Preheat the oven to 110degC / 100degCfan
Before you begin, make sure your mixing bowl & beaters are super clean and free of any grease, this will help ensure your meringues turn out perfectly.
Place the egg whites in the mixing bowl and whip until soft peaks form. Continue whisking adding a tablespoon of sugar at a time until the meringue is stiff and glossy.
Prepare your baking tray with a sheet of non stick baking parchment, sticking it to the baking tray with a spot of meringue in each corner. Fit an icing bag with an open star nozzle and spoon the meringue mix into the bag.
To create each pavlova pipe a dot of meringue on the parchment then in a continuous motion pipe a spiral around the dot twice. Then go around the edge again in the opposite direction to create the sides. Repeat until you have six meringues.
Bake in the pre-heated oven for 30 - 40 minutes until the meringues can be peeled easily from the paper. Remove from the oven and allow to cool.
Whip the double cream with the icing sugar & vanilla paste until soft peaks form. Spoon the cream into the centre of each meringue and decorate with soft fruits. Finish with a dusting of icing sugar and serve immediately.
Serves 6.