ISSUE 50 — DEC 2019
Recipe: Christmas Mini Pavlovas 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. Ingredients
Method
¡ 2 egg whites
1.
¡ 1/2 cup (110g) caster sugar ¡ 300ml thickened cream, whipped ¡ Berries of your choice ¡ Figs ¡ Mint for decoration
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. 20
