Summer Fruit Pavlovas

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

  • 2 medium egg whites
  • 140g caster sugar
  • 300mls double cream
  • 3 tbsp icing sugar
  • 1/2 tsp vanilla paste
  • Blueberries, raspberries & strawberries
  • Icing sugar to finish
  • 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.
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