Mini cherry pavlovas
Exclusive recipe by Pick A Local Pick SA brand ambassador – Callum Hann
INGREDIENTS
-
- 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
METHOD
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.
