Mini Pavlova with Whipped Cream & Fresh Fruit
Ingredients
For the Pavlovas
- 4 large eggs at room temperature
- pinch of salt
- ¾ cups caster sugar
- 2 tsp cornflour
- 1 tsp vanilla essence
To Serve
- ½ cup thickened cream
- 2 tbsp icing sugar
- strawberries
- blueberries
- kiwi fruit
Instructions
- Preheat oven to 110°C. Prepare a baking tray with baking paper and set aside. Use an electric beater to beat the egg whites and salt until soft peaks form. Gradually add the sugar, whisking well between each addition, until thick and glossy and all the sugar has dissolved. Carefully fold in the cornflour and vanilla essence.
- Spoon the meringue evenly on baking tray into 8 even circles. Spread the meringue out over each circle.
- Cook for 1 hour or until the meringues are crisp. Turn the oven off and use a wooden spoon to keep the door ajar. Set aside in the oven for around an hour or until cooled completely.
- Meanwhile, add cream and icing sugar to a small bowl and beat until thoroughly whipped.
- To serve, add a dollop of cream to each pavlova and top with cut up fresh fruit.