Mini Pavlovas are a great addition to any afternoon barbecue. This is our take on this classic Aussie dessert, using our classic Greek Yoghurt.
Meringue Nest Base
You will need…
- 2 Large egg whites
- 100g Caster sugar
- Baking Tray
- Baking Paper
- Piping Bag fitted with a star nozzle
How to do it…
- Pre-heat oven to 100ºC (or 80ºC fan forced)
- Line a baking tray with baking paper and set aside
- Whisk egg whites on a low speed in a large bowl until foamy then beat on a medium speed until soft peaks firm.
- Slowly add the caster sugar until the mixture is glossy and thick
- Transfer the meringue mixture to the piping bag
- For the base of the nest, begin by piping an outer circle, than an inner circle making sure the two connect.
- For the walls of the nest, pipe a second outer circle directly on top of the first.
- Repeat until you have 8
- Bake for 1 hour and 30 minutes
- Let the meringues cool before topping them.
Toppings
Variation 1 – Red, White & Blue
Dollop a table spoon or so of The Greek Yoghurt Company’s classic greek yoghurt in the center of the meringue nests
Slice a plump strawberries long ways and fan the slices on one side of the nest
Dress the remaining area of the nest in fresh blueberries
Variation 2 – Go for Gold!
Dollop a table spoon or so of The Greek Yoghurt Company’s classic greek yoghurt in the center of the meringue nests
Skin 1 kiwi fruit, slice long ways down the middle, then slice semi-circles to butterfly them in the nest
Take a halved passion fruit and drizzle the golden fruit over the mini pavlovas
