20 mins
10
Summer

It isn’t Christmas in Australia without a pavlova (don’t argue with us on that, Kiwis!). This airy dessert is made of a meringue shell that is topped with cream and fresh fruit, and these mini individual pavlovas are the perfect centrepiece for the table! You can store them in a sealed container as they can keep for a day or two, which means you can make the bases ahead of time and do the final assembly before serving them to your guests.

Method

  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 teaspoonfuls 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. Add your choice of toppings before serving immediately. We used whipped cream, season-fresh berries and figs!

Makes 20 individual pavlovas.

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