Any of you that are friends with an Australian will know that when it comes to dessert we love our Pavlova. Crispy on the outside, fluffy on the inside, smothered in freshly whipped cream and topped with fruit, what’s not to love! It really is the perfect dessert, and in honor of being asked to guest post over here I thought I would share my spin on the classic Pav (which is Aussie for Pavlova). Now if you’re going to eat Pav like a true-blue Aussie there’s a few things I should share with you first. One of the most important being that all words can and will be shortened… Pav for Pavlova, barbie for barbeque, footy for football, snag for sausage and so on. Although more often that not once we’ve shortened a word we normally add an ‘o’ on the end. Afternoon becomes arvo, journalist becomes journo, documentary becomes doco. Got it? Good!
Alright now that you’re all taking like Aussies, let’s get cooking ;).
Bite Sized Mini Pavs
2 egg whites
1/2 cup castor sugar (super fine sugar)
300ml heavy cream
1 tablespoon of powdered sugar
fruit of your choice (passionfruit, berries, kiwifruit, mango etc)
Preheat your oven to 300 and line two trays with baking paper.
Beat your egg whites until soft peaks form. Start adding the sugar little by little, continuing to beat the mix until it’s thick and glossy (around 5 minutes).
Spoon or pipe your meringue mix into 24 little meringues, then bake in the oven for 20 – 25 minutes (I always stick to around 20 minutes because I love my meringues to be soft in the center – yum!).
Allow the meringues to cool completely in the oven with the door ajar.
Top with cream and fruit and serve immediately (oh and if you catch yourself saying ‘you little beauty’ as you eat these you’ll know you totally nailed it!).