Mini Pavlovas with strawberries and passion fruit

These mini Pavlovas with strawberries and passion fruit are one of our favourite weekend desserts. Crisp on the outside and soft and marshmallow-like in the centre, they’re topped with freshly whipped cream, sweet strawberries and the refreshing tang of passion fruit. They’re also a wonderful way to use up leftover egg whites, including previously frozen ones.

Makes 6 mini Pavlovas.

Ingredients for the mini Pavlovas:

• 5 large egg whites
• 250 g caster sugar
• 1 teaspoon white wine vinegar or lemon juice
• 1 teaspoon cornflour
• pinch of salt

Line a large baking tray with baking paper. Draw six 10–12 cm circles on the paper, leaving a few centimetres between each one.

Preheat the oven to 150°C.

Place the egg whites and salt into the bowl of a stand mixer and whisk until stiff peaks form. Gradually add the sugar, one tablespoon at a time, whisking constantly until the meringue is thick, glossy and stiff. Whisk in the vinegar (or lemon juice) and the cornflour. Spoon the meringue onto the prepared circles, shaping each into a small nest with a slight indentation in the centre.

Place in the oven. After 2 minutes, reduce the temperature to 120°C and bake for 75–90 minutes. The meringues should be lightly coloured and may crack slightly. They should feel crisp and dry on the outside while remaining marshmallow-soft in the centre. Turn off the oven, leave the door slightly ajar and allow the meringues to cool completely inside.

Additionally:

• 300 ml double cream, chilled
• 200 g strawberries, hulled
• 3 passion fruits

Whip the double cream until soft peaks form and spoon it onto the cooled meringues. Halve or quarter the strawberries and arrange them on top of the cream. Spoon over the passion fruit pulp, using about half a passion fruit per Pavlova.

Note: The whipped cream and fruit should be added just before serving.

Enjoy!