Mini Berry and Yoghurt Pavlovas
Serves: 6
Prep time: 15 minutes
Cook time: 30 minutes + 1hr cooling time
½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 150ml egg whites (approx. 4 eggs)
- 1 cup caster sugar
- 1 teaspoon white vinegar
- 2 teaspoons cornflour
- 400g Greek yoghurt, reduced fat
- 2 punnets blueberries
- 1 punnet strawberries, sliced
Method:
- PREHEAT oven to 150°C. Line a large baking tray with non-stick baking paper.
- PLACE the egg whites in a large bowl. Beat with an electric mixer on high speed for 1 minute. While still beating, gradually add the sugar, 1 tablespoon at a time. Continue to beat until fluffy and glossy, around 6-8 minutes.
- ADD vinegar and cornflour and beat for another 1 minute or until combined.
- SPOON 6 rounds of meringue mixture onto the lined baking tray.
- REDUCE oven temperature to 120°C and bake for 30 minutes or until crisp to touch.
- COOL in the oven for 1 hour.
- TOP with yoghurt and fresh berries and serve immediately.
What's Great About It:
These mini pavlova nests are the perfect festive dessert! Top with any of your favourite seasonal fruits, or try adding fresh mint or chopped roasted almonds for extra flavour and crunch.
