Mini Pavlovas
Member recipe

Mini Pavlovas

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Serves 6

Crunchy, fruity, creamy and incredibly easy.

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  • 4 egg whites
  • (220g) caster sugar
  • CREAM;
  • 150ml/1⁄4 pint double cream, whipped
  • 1/2 tub mascapone
  • 2 tbsp Icing Sugar
  • 1 tbsp sherry
  • 1 bag of (defrosted) mixed forest fruits
  • 1 tbsp quality fruit jam


    1. Preheat oven to 150°C. Line 2 baking trays with baking paper. Place egg whites into a clean bowl. Beat with electric beaters until soft peaks form. Gradually add caster sugar, beating well between each addition. Beat until mixture is thick and glossy – this will take at least 5 minutes.
    2. Spoon heaped tablespoons or piped swirls of the mixture onto baking trays. Flatten meringue into a disc. Bake for 20-25 minutes or until crisp. Cool completely in the oven with the door ajar.
    3. Gently mix together cream, mascapone, icing sugar and sherry.
    4. Arrange meringues on a serving dish. Spoon cream mixture into centres of meringues.
    5. Decorate with forest fruit mixed with jam. Serve immediately.

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