Goodbye to Summer with Mini Pavlovas

One of the easiest ways to enjoy the last of the summer berries is to plonk them onto a pavlova. The meringue in this recipe is for softer, chewy, melting meringues, rather than the crisp dry ones that you would use for something like frozen meringue creams.



Individual Summer Berry Pavlova
Adapted from The Best of Sainsbury's Desserts

Makes one large or 6 mini pavlovas

4 large egg whites
250g/8oz caster sugar
1 tablespoon cornflour
2 teaspoons vinegar
1/2 teaspoon vanilla extract

For the filling:
300ml/10 fl oz double cream
Summer fruits of your choice - sliced if wanted

Using a clean, large bowl, whisk the egg whites until stiff.

Add the sugar, a tablespoon at a time, whisking until the meringue is very stiff.

Whisk in the cornflour, vinegar and the vanilla extract.

To make a large pavlova, pile the meringue onto a baking sheet that has been lined with non-stick baking parchment and spread into 23cm/9" round. Hollow out the centre slightly with a spoon.
For mini pavlovas, spoon or pipe 6 small circles of meringue onto a lined baking sheet, indenting the middles.

Bake the meringue in a pre-heated oven 15oºC/300ºF/Gas Mark 2, for about 1½ hours. Cool, remove the baking parchment and place onto a serving dish.

Whip the cream until stiff, then fold in some of the fruit before spooning onto the meringue base. Decorate with the remaining fruit.

Printable Recipe



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