‘Tis the Season for Mini Pavlovas

Looking to steal the show at your next gathering? Then this is the recipe to use! These mini pavlovas with their hard meringue shell and marshmallowy centre will be an absolute hit. Like seriously, could you ever say no to this Aussie classic?!

Now, if you’re looking to let your guests have a little bit of fun you can let them top their pavlova with their most fancied fruits themselves! Doing this means less work for you and guarantees that each guest will enjoy the beautiful meringue alongside their favourite fruits.

In this recipe, we’ve recommended blueberries, strawberries and passionfruit but nothing is holding you back from using other fruits. We personally also love mango, kiwi, raspberries and blackberries. You can use whatever you heart desires!

Finally, a little reminder from us is, when adding your sugar to your egg whites, to take some mixture between your thumb and forefinger to check that the sugar has dissolved. You want to do this and not feel any granules.

Ingredients

160g egg white

150g caster sugar

1tsp cornflour

1tsp white vinegar

300g full fat greek yoghurt

1tsp vanilla extract

1tbsp honey

60g blueberries

60g strawberries

2 passionfruit

Method

Step 1

Preheat the oven to 150°C and line two baking trays with paper. Place the egg whites in the bowl of an electric mixer. Whisk on high speed until soft peaks form; approximately 3 minutes. Gradually add sugar 1 tablespoon at a time, beating after each addition. Ensure each tablespoon of sugar is dissolved before the next is added.

Step 2

Once the sugar has been added, use a silicone spatula to scrape down the sides and add the cornflour and vinegar. Whisk for another 2-3 minutes, or until glossy and stiff.

Step 3

Spoon the meringue mixture into 8 rounds on your baking trays. Use a spatula or palette knife to shape the sides and level the top. Alternatively, you can transfer the meringue mixture to a piping bag and pipe directly onto the baking trays.

Step 4

Place in the oven and immediately reduce the temperature to 120°C and bake for 45 minutes, or until crisp to touch.

Step 5

Once baked, turn off the oven and leave the pavlovas to cool in the oven, undisturbed, for at least 1 hour (or overnight). The pavlovas will harden as they cool.

Step 6

For the topping, place yoghurt, honey and vanilla into an electric mixer and whip until thick and creamy then top the pavlovas with your yoghurt and fresh fruit.