These cute little desserts make a great treat for children’s parties! You could prepare the meringues in advance then let your guests top them with their favourite toppings. For adult parties you could give them a grown-up twist with dark chocolate and raspberries or lemon zest.
Mini Pavlova Recipe
Makes about 12
- 4 egg whites
- 200g/7oz/1 cup caster or granulated sugar
- 1 tbsp cornflour
- 1 tsp distilled vinegar
- butter, for greasing
- 3 passion fruits
- 3 tbsp lemon curd
double or whipping cream, berries or other fruit, sprinkles or sweets, nuts
Portion-sized meringue nests that can be garnished according to the guests’ own tastes – this might be the closest we’ve come to party success so far. Everyone gets to decide! Everyone is happy! Even those who are gluten intolerant, since this dessert is gluten free as long as you steer away from gluten in the toppings as well. The meringues are easy to bake, and can be made several days in advance and stored in a dry place until serving.
- Preheat the oven to 120°C/250°F/gas ½.
- Whisk the egg whites until stiff. Stir in the sugar and continue whisking until the mixture is shiny and can be pulled out by the whisk to form shiny peaks. Fold in the cornflour and distilled vinegar.
- Grease circles (about 10cm/4in across) on a sheet of baking parchment. Spoon out the meringue mixture onto the circles and even them out a little.
- Bake in the oven for 1¼ hours, then turn the oven off but leave the meringues in the oven for a few hours.
Sauce & Topping
Scoop out the seeds and pulp from the passion fruits into a bowl and mix with the lemon curd. The fresh, tart sauce is delicious with the sweet meringue and the cream. We usually start by adding a dollop of sauce directly onto the meringue, followed by cream, and finishing off with a small mountain of berries/nuts/sweets on top.
Do you want to make your own lemon curd?
Squeeze the juice of 2 lemons and add to a pan together with 100g/3½oz/½ cup sugar and an equal quantity of butter. Warm until everything has dissolved. Whisk 2 eggs together with 100g/3½oz/½ cup sugar and add to the pan. Simmer gently while stirring constantly until everything has thickened. Important! Don’t let it boil, or it will split. Store leftover lemon curd in a jar with a lid in a cool place and eat within one week.