Mini cherry pavlovas

Exclusive recipe by Pick A Local Pick SA brand ambassador – Callum Hann


    • 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.