Mini pavlovas

    1 hour 20 min

    These mini pavlovas are simply exquisite! Fill with whipped cream and summer berries of your choice for a gorgeous end to a special meal.

    3 people made this

    Serves: 15 

    • 5 egg whites, at room temperature
    • 1 pinch salt
    • 250g caster sugar
    • 225ml double cream
    • 50g caster sugar (optional)
    • 200g strawberries, sliced

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 110 C / Gas mark 1/4. Line a baking tray with baking parchment.
    2. Place the egg whites in a clean dry bowl. Whisk with 1 pinch salt on a low speed until soft peaks form.
    3. Very gradually begin adding 250g of the sugar, whisking constantly on a medium speed until thick, glossy peaks form. Spoon or pipe the meringue into 15 mini pavlovas on the prepared baking tray.
    4. Bake in the preheated oven for 1 hour. Then switch off the oven, and allow the meringues to cool completely with the oven door open, about 1 hour.
    5. Meanwhile in a clean mixing bowl, whisk the cream and 50g of caster sugar (if using) until thick.
    6. Spoon the whipped cream on top of the cooled mini pavlovas and decorate with sliced strawberries.

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