Mini pavlovas

Recipe from: 20 March 2012
mini pavlovas

Ingredients 7
Servings
Time 00:20
  • 4
    egg whites
  • 225
    g
    castor sugar
  • 1
    tsp
    vinegar
  • 250
    ml
    cream cheese
  • 200
    ml
    cream
  • 2
    Tbs
    extra castor sugar
  • mixed berries
 

Method

01:30
 
The meringues can be prepared a day in advance.

Preheat the oven to 110°C. Whisk the egg whites until they form stiff peaks and then gradually whisk in two-thirds of the castor sugar and the vinegar.

Fold in the rest of the castor sugar by hand. Take 6 metal rings, +/- 7.5 cm in diameter and place them on a baking sheet pipe it into circles on baking paper.

Carefully remove the rings and bake the meringues for 1-1 ½ hours, until crisp on the outside. Leave in the turned-off oven to cool.

To assemble: Whisk the cream cheese, cream and extra castor sugar together until thick.

Spoon the cream cheese filling on top of the pavlovas and top with mixed berries and drizzle with a berry syrup.

Note: To make the berry syrup, heat a handful of berries with half a cup of water and a teaspoon of castor sugar for a few minutes or until the liquid thickens and turns a blush berry colour.

Reprinted with permission of Foodmonger. To visit Foodmonger's blog, click here.



 
 

 

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