Baby pavlovas with fresh berries

Baby pavlovas with fresh berries

From
Tea and Cake
Serves
6-8

Ingredients

Quantity Ingredient
6 egg whites
440g caster sugar
1 teaspoon vanilla extract
1 tablespoon cornflour
1 1/2 teaspoons white vinegar
300ml whipping cream
100g raspberries
100g strawberries
100g blueberries

Method

  1. Preheat oven to 180°C.
  2. Beat the egg whites until stiff peaks form. Add sugar, one-third at a time, allowing each third to be well incorporated so that you end up with a thick glossy meringue. Fold through the vanilla, cornflour and vinegar.
  3. Spoon tablespoons of meringue on to baking trays lined with baking paper: the mix should make 12–16, depending on the size. Place in the oven, lower the temperature to 120°C and bake for 30 minutes. Turn the oven off, leaving the pavlovas to cool inside the oven.
  4. Whip cream to soft peaks. Hull and halve the strawberries. Arrange one pavlova on each plate, spoon cream on top of each. Decorate with a mixture of the berries and serve.
Tags:
Tea and Cake
sweets
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