Raspberry And Fig Mini Pavlovas

11 ingredients
4 steps

Ingredients

  • 4 None fresh egg whites
  • 230 g caster sugar
  • 2 level tsp cornflour
  • 1/2 tsp light balsamic vinegar
  • 400 ml whipping cream
  • 1 tsp vanilla extract
  • 50 ml vanilla milkshake
  • 1 tbsp icing sugar
  • 250 g raspberries
  • 2 None figs, cut into wedges
  • 2 None passion fruits, halved, pulp scraped out

Directions

  1. 1
    Preheat the oven to 225°F. Line a baking sheet with parchment paper. Beat the egg whites in a large bowl with an electric mixer until stiff peaks form. Gradually 1 cup of the sugar, beating until the mixture is smooth and shiny. Mix the cornstarch and vinegar together and stir into the mixture.
  2. 2
    Using a tablespoon, spoon the meringue into 4 dome shapes on the baking sheet. Using a spatula, sweep the sides upwards, then use a teaspoon to press a small hollow in the center of each. Bake for 1 hour. Reduce the oven temperature to 175°F. Bake for 1 hour. Turn off the oven and allow the meringue to cool inside.
  3. 3
    Whip the cream in a large bowl with electric mixer until soft peaks form. Beat in the vanilla extract and remaining 2 tbsp sugar. Place the powdered sugar and 8 raspberries in a bowl and crush with a fork. Stir into the whipped cream.
  4. 4
    Place the meringues on a platter and spoon the whipped cream into the hollows. Arrange the figs and remaining raspberries on top. Spoon the passionfruit pulp over the top. Serve immediately.

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