Lavender House Mini Pavlovas
Mini Pavlovas with fresh berries and cream
Ingredients
3 eggs, whites only
1 cup caster sugar
1/2 cup thickened cream
Strawberries, washed, hulled, halved, to serve
Blueberries & raspberries, to serve
Fresh mint to garnish
Method
Step 1
Preheat oven to 120°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking constantly until the sugar dissolves and the mixture is thick and glossy.
Step 2
Pipe 1/4 portions of meringue onto the lined trays. Or scoop the potions and use the back of a spoon to make a deep hollow in the centre of each meringue. Place in oven and reduce temperature to 100°C. Bake, swapping the trays halfway through cooking, for 1 hour 40 minutes. Turn oven off. Leave meringues in oven, with door ajar, for 2 hours to cool completely. Alternately you can buy pre-made mini meringue shells from the supermarket.
Step 3
Use a clean electric beater to beat the cream and remaining sugar in a medium bowl until firm peaks form.
Step 4
Spoon the cream evenly among the meringues. Top with berries and garnish with mint and serve.
