Mini Raspberry Pavlovas
Remember the classic fruity pavlovas of the 80s? Now you can go mini, with these bite-size versions that are small objects of desire in their own right… but tempting as it may be, don’t hoard them all for yourself!
Preparation time: 20 minutes
Cooking time: Approximately 1 hour
Serves: 4
Take…
2 x large egg whites
100g caster sugar
1/2 tsp white wine vinegar
1 tsp cornflour
200g fresh raspberries
ANCHOR® Real Dairy Cream Extra Thick
Fresh mint sprigs
Make…
Preheat the oven to 180°C, gas mark 4. Lightly grease a baking sheet and line with non-stick baking paper.
Place the egg whites in a large bowl, and beat with an electric whisk until they form soft peaks. Gradually whisk in the sugar, a tablespoon at a time, until the mixture is thick and glossy, then gently fold in the vinegar and cornflour. Spoon the mixture onto the baking parchment to make 4 nests.
Place in the oven and cook for 10 minutes, then reduce the oven to 150°C, gas mark 2 and bake for 30 minutes. Turn off the oven and leave them in for another 30 minutes. Remove and allow to cool.
When ready to serve, place the nests on a serving plate, fill with the raspberries and pipe on a swirl of cream. Garnish with mint and serve immediately.