Mini summer fruit pavlova recipe

These gorgeous little meringue nests are perfect for a special occasion. You can make the meringue nests the day before and top them with some fluffy whipped cream and a spoonful of fresh summer fruit just before serving.

Mini summer fruit pavlovas

Makes 24

Ingredients

For Meringue Nests:

6 Size 7 egg whites, at room temperature

1 ½ cup caster sugar

2 tsp corn flour

½ Tbsp lemon juice

To assemble:

1 ½ cups cream

2 cups fresh summer fruit: strawberries, raspberries, blackberries, blueberries

Fresh mint to garnish

Make a special occasion memorable with these beautiful little meringues. Photo / Fresh Media

Method

1. Preheat the oven to 120C. Using your stand mixer, beat the egg whites on high speed for 1 minute until peaks form.
2. With the mixer on full speed slowly add the sugar into the stiff egg whites, adding 1 tablespoon at a time, making sure the mixture comes back up to stiff peaks after each spoonful of sugar.
3. Once all the sugar is added, add the lemon juice. Continue to whisk at full speed until the mixture is stiff and glossy. Fold in the corn flour and combine well.
4. Line 2 baking trays with baking paper. Place the meringue mixture into 8 circles on the baking paper, using about 3 heaped tablespoons of the mixture to each one. Using the back of a spoon, shape the meringues into nests.
5. Bake in the oven for 1 hour and 15 minutes, then turn the oven off and let them sit in the oven without opening the oven door until completely cool (you can leave overnight).
6. To assemble the pavlovas: Whip the cream with an electric mixer until soft peaks form.
7. Carefully remove meringues from baking paper. On a serving bowl, place the meringue, top with a generous amount of cream, followed by the fruit of your choice and a few small leaves of fresh mint. Serve immediately or within 3 hours.

NOTE: If you don’t need to use all the meringue nests at once (because you’re having an intimate dinner for two rather than a big party) they can be stored in an airtight container for up to two weeks, or frozen for a month. Add the topping when you are ready to use them.