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


      Step 1
      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.

      Step 2
      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.

      Step 3
      In a bowl whip the cream to soft peaks. Stir through yoghurt and set aside.

      Step 4
      To serve, place the meringues onto serving plates, top with the whipped yoghurt cream, cherry syrup, remaining cherries and strawberries.