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Mini pavlovas

A recipe from sarahdall.co.za

Sunday 12th February 2012, Dinner for 15

Requirements: A local braai

Menu
Aubergine and mint bruschetta
Fig and Parma ham tarts

Fillet
Prawns
Lentil, roasted tomato, avocado and fig salad
Butternut, beetroot, rocket and Danish feta salad
Roasted baby potatoes, asparagus and green bean salad

Summer berry pavlovas

 

Summer Berry Pavlovas

Makes 10 individual pavlovas

  • 4 egg whites
  • 240g castor sugar
  • pinch of salt
  • 2.5ml NoMU vanilla paste
  • 250ml milk
  • seeds from half a vanilla pod
  • 3 egg yolks
  • 50g castor sugar
  • 15g cornflour
  • 100ml whipping cream
  • summer berries and mint
Preheat the oven to 110°C. Whisk the egg whites and a pinch of salt until stiff peak. Slowly add the castor sugar a little bit at a time. Beat until a thick fluffy meringue has formed.Pipe or spoon the meringue onto a foiled baking tray and shape into little meringue nests. Bake at 110°C for 55 minutes – the meringue should be crisp on the outside and gooey inside. Leave to cool and store in an airtight container until ready for use.

To make the custard, scald the milk and vanilla. Strain into a bowl. Whisk the egg yolks, sugar and cornflour together. Add a little of the milk mixture and whisk well. Slowly add the remaining mixture. Return to the heat and bring to the boil, whisking all the time until a thick custard has formed. Remove from the heat and transfer to a glass bowl. Cover the surface of the custard with plastic wrap.

Whip the cream and fold into the cooled custard. Spoon the custard into the meringue nests and top with summer berries and mint. Serve immediately!