This dessert will melt in your mouth and have you craving more, more, more!
Ingredients
- 4 egg whites
- 1 cup caster sugar
- 1 tbs cornflour
- 1 tsp white vinegar
- 1 tsp vanilla essence
- 2 cup mixed berries fresh
- 3 peach fresh
- 1 mango fresh skin off sliced
- 3 kiwifruit fresh skin off sliced
- 3 passionfruit fresh
- 2 tbs brandy
- 4 tbs strawberry liqueur
- 6 tsp double cream fresh
Instructions
- Up to a day before, prepare pavlova topping. Combine berries, stone fruit, brandy and strawberry liqueur in a bowl. Cover and refrigerate.
- On the day, slice mango and kiwi fruit. Cover and set aside in refrigerator.
- To make the meringues, preheat fan forced oven to 130C and place a layer of baking paper on a baking tray.
- In a deep mixing bowl, beat egg whites until soft peaks form.
- Gradually add caster sugar, making sure each addition of sugar is thoroughly mixed in before adding more (about 5 minutes of beating on high).
- Add the vanilla, vinegar and cornflour and mix on high for another 2 minutes.
- Spoon mixture on baking paper. Each mini pavlova should be approximately 8 cm in diameter and 6 cm in height. Leave a gap between each to prevent sticking together in the oven.
- Let meringues set in the warm oven for 90 minutes. Cool.
- When meringues are cool, carefully slice off the tops (set aside) and place each meringue body on a wide plate. Evenly distribute mango and kiwifruit on each meringue.
- With a straining spoon, add a small amount of the berry mixture over the fruit. Spoon half a passionfruit over each one.
- Top with a thin zig-zag of double cream and replace meringue tops in broken shards.
- Using a teaspoon, carefully drizzle a thin line of the berry syrup around the mini pavlovas. Serve immediately.