Recipe

Mini pavlovas

These gorgeous bite-sized pavlovas are a fun take on the classic Aussie dessert, perfect for finger food when entertaining.

  • 25 mins preparation
  • 30 mins cooking
  • Makes 8
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Ingredients

Mini pavlovas
  • 4 egg whites
  • 3/4 cup caster sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 300 millilitre carton cream, whipped
  • 3 bananas, peeled, sliced
  • 250 gram punnet strawberries, hulled, quartered
  • 2 kiwifruit, peeled, sliced
  • 4 passionfruit, pulp only

Method

Mini pavlovas
  • 1
    Preheat oven to slow, 150°C. Line 2 baking trays with baking paper.
  • 2
    In a small, clean bowl, beat egg whites with an electric mixer until soft peaks form.
  • 3
    Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in lemon juice and vanilla extract.
  • 4
    Spoon mixture onto prepared trays to form 8 round, even nests.
  • 5
    Bake 10 minutes. Reduce oven to very slow, 120°C, and bake a further 20 minutes. Allow to cool in a turned-off oven, with the door ajar to fully dry out.
  • 6
    To serve, top with cream and bananas, strawberries and kiwifruit. Drizzle with passionfruit just before serving.

Notes

Keep the oven door ajar by placing a wooden spoon inside the door.

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