Mini cherry pavlovas
- 2 Egg whites
- ⅓ Cup caster sugar
- 2 Cups cherries, halved and pitted
- 2 Tablespoon brown sugar
- Zest and juice of a lemon
- ⅓ Cup thickened cream
- ½ Cup thick Greek yoghurt
- 1/2 Punnet strawberries, sliced
1 Pre-heat oven to 100°C. Whisk egg whites until firm peaks form. Whisk in sugar and continue to beat until stiff peaks form. Use a star shaped nozzle to pipe meringue mixture into four circles onto a lined baking tray. Bake in the oven for 60-80 minutes or until dry to touch. Turn off oven and allow meringues to cool inside.
Meanwhile, in a small saucepan, add half the cherries, brown sugar, lemon zest and juice then cook over a low heat until the fruit has softened. Allow to cool and set aside.
In a bowl whip the cream to soft peaks. Stir through yoghurt and set aside.
To serve, place the meringues onto serving plates, top with the whipped yoghurt cream, cherry syrup, remaining cherries and strawberries.