These delightful mini Fresh Fruit Pavlovas are a combination of light and airy meringue nests, luscious cream, and vibrant fresh fruit. Top with fresh raspberries and diced kiwifruit or create your own toppings.
Fresh Fruit Pavlovas Recipe
Makes about 16 small pavlovas
Ingredients:
4 eggwhites, at room temperature
1 cup caster sugar
120g fresh raspberries
300ml pure cream
2 tbsp icing sugar, plus extra for dusting
2 kiwifruit, peeled, finely diced fresh raspberries, to serve
Method:
Preheat oven to 120°C. Line 2 large baking trays with baking paper. Place eggwhites and a pinch of salt into an electric mixer bowl. Beat until soft peaks form. With mixer running, slowly add sugar, 1 tbsp at a time, beating well after each addition until all sugar is added. Beat until thick and glossy.
Spoon heaped tablespoonfuls of meringue onto prepared trays forming into small nests. Bake for 1 hour. Turn oven off and with door slightly ajar allow meringues to cool completely until they are dry and crisp.
Beat cream until soft peaks form. Place raspberries and icing sugar into a small food processor. Process until a smooth sauce forms. Drop teaspoonfuls of mixture onto cream and swirl, forming raspberry ripple cream.
Spoon cream into nests. Place kiwifruit on top of cream and dust with extra icing sugar. Serve with fresh raspberries.