Beautiful Berries are in season at the moment. You name it, blueberries, raspberries, strawberries…and because they are in season they are plentiful and relatively cheap. Now is the time to try this delicious recipe for mini pavlovas topped with thick cream and berries.
Meringue Ingredients:
3 egg whites
150g caster sugar
Topping Ingredients:
300ml thickened cream
¼ punnet of blueberries
¼ punnet of raspberries
¼ punnet of strawberries, sliced
Method:
- Preheat the oven to 140°C.
- To make the meringue, use an electric whisk to whisk the egg whites for a couple of minutes until they form peaks.
- When the meringues have reached this stage, slowly start to add the caster sugar in a bit at a time, whisking in between until all the sugar is combined and the meringues are glossy and hold a stiff peak.
- Using a metal spoon, equally divide the mixture into 12 meringue rounds and bake for 2 hours, then leave in the oven (turned off) until cooled completely.
- When the meringues have cooled, whip the cream until it is thick and holds a peak.
- Then dollop the cream on each meringue and top with blueberries, raspberries and sliced strawberries.
Makes 12
