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
- 1Preheat oven to slow, 150°C. Line 2 baking trays with baking paper.
- 2In a small, clean bowl, beat egg whites with an electric mixer until soft peaks form.
- 3Gradually 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.
- 4Spoon mixture onto prepared trays to form 8 round, even nests.
- 5Bake 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.
- 6To 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.
