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May Day Mini Pavlovas
These mini pavlovas are marshmallowy in the middle. With a crisp crust. Topped with a tangy mix of double cream, yogurt and lemon curd. They're loaded with juicy summer fruit. And decorated with organic edible flowers. The perfect pud for a party with friends.
Ingredients
- 150ml egg whites
- 150g caster sugar, plus 1 tbsp
- ½ tsp cornflour
- ½ tsp white wine vinegar
- 150g strawberries
- 300ml double cream
- 1 tsp vanilla extract
- 25g icing sugar
- 100g natural yogurt
- 50-60g lemon curd
- A handful of raspberries
- A handful of blueberries
- A handful of mint leaves
- A handful of edible flowers
Prep: 40 mins | Cook: 1 hr 30 mins + cooling
Method
1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Line a large baking tray with baking paper. Draw 6 x 10cm circles on the baking paper, making sure they're spaced apart. If necessary, use 2 baking trays.
2. Pour the egg whites into a large, clean, dry bowl. Whisk using an electric whisk till soft peaks form. When they’re thick and softly peaking, start adding the sugar 1 tbsp at a time. Whisk well between additions. When all the sugar has been added and the egg whites are stiff, add the cornflour and vinegar and whisk briefly to combine.
3. Spoon the meringue mixture onto the circles you drew on the baking paper. Using the back of the spoon, make a dip in the centre of each meringue. Slide the meringues into the oven and immediately turn the oven down to 140°C/Fan 120°C/Gas 1. Bake for 1 hr 30 mins. The meringues should be crisp and slightly cracked. Turn the oven off and leave the meringues in there to cool completely. Making the meringues the day before and letting them cool overnight works really well.
4. 1-2 hrs before you want to assemble the pavlovas, hull the strawberries and halve them. Scoop them into a bowl and add 1 tbsp sugar. Gently stir to mix. Set aside to macerate. The strawberries will become juicy and sweet.
5. Pour the double cream into a clean bowl. Add the vanilla extract. Whisk till it's just starting to form soft peaks. Add the icing sugar and gently stir to mix. Fold in the yogurt.
6. Transfer the meringues to serving plates or a platter. Top each nest with a few spoonfuls of the vanilla cream. Then with 1-2 tsp lemon curd each. Spoon over the strawberries and their juices. Add some raspberries and blueberries. Garnish each mini pavlova with a few mint leaves and edible flowers. Serve within 1-2 hrs, keeping the Mini Pavlovas chilled until needed.
7. Get Ahead
The mini meringues can be made up to a week advance and stored in an airtight container until you're ready to serve them.
The mini meringues can be made up to a week advance and stored in an airtight container until you're ready to serve them.
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