Mini Berry Pavlovas

 

MINI BERRY PAVLOVAS

Ingredients

3 egg white
6oz caster sugar
1 tsp cornflour
1 tsp white vinegar
To decorate
6 tbs strawberry jam
Juice of 1/2 lemon
9oz raspberries
5oz blueberries
9 oz small strawberries
3/4 pint low fat cream
9oz Greek yoghurt

Instructions

1. Preheat the oven to 275 degree F and line 2 large baking sheets with non-stick baking paper.
2. Whisk the egg whites in a large bowl until stiff but moist-looking peaks form. To check they are ready, turn the bowl on its side - the egg whites will only slide if not whisked enough.
3. Gradually whisk the sugar, 1 tsp at a time, until it has all been added, then whisk for a minute or so more until very. thick and glossy. Mix the cornflour with the vinegar then fold into the meringue.
4. Spoon into 2 small mounds on the paper-lined trays, leaving a little space between them. Spread the mixture into rough-shaped circles about 2 inches in diameter then make a small dip in the center with the back of a teaspoon. Bake for 25-30 minutes in the preheated oven until the meringues are a very pale biscuit color and can be easily lifted off the paper. If they stick, cook for another 10 minutes then test again. Leave to cool on the paper.
5. Meanwhile, mix the jam and lemon juice together. Put the fruit into 3 separate bowls then stir a third of the jam into each. Whip the cream until it forms soft swirls and then fold in the yogurt.
6. Arrange the pavlovas on a tray or plate. Top them with the cream mixture then add raspberries to 8, blueberries to another 8 and strawberries to the last 8.  Serve within 1 hour of decorating.
7. The pavlovas can be made the day before. If doing this, put the cold pavlovas on a tray, cover loosely with foil and keep in a cool place.  Top with cream and fruit shortly before serving.