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Mini pavlovas

From Good Food Live
For a delicious and pretty dessert try Ben O'Donoghue's recipe for little Pavlovas, topped with a fresh fruit medley

Mini pavlovas

Method

1. Preheat the oven to 120°C Gas 1/2.

2. First make the meringues. In a clean, dry mixing bowl place 60g of caster sugar and the egg whites.

3. Whisk the egg whites and sugar until soft peaks form. Add the rest of the sugar and whisk until stiff peaks form.

4. Line a baking sheet with baking parchment. Spoon out small mounds of meringue onto the lined baking sheet.

5. Bake the meringues in the oven for 20-25 minutes until firm and lightly coloured but not brown.

6. To make the topping, beat together the marscapone, lime zest and icing sugar until well-blended.

7. Top each meringue with the sweetened marscapone. Top the marscapone with blackberries and kiwi fruit slices. Spoon over the passion fruit pulp and serve.

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Serves: 4

Prep: 20 min
Cook: 20 min

Ingredients

For the meringues:

120g caster sugar
2 egg whites

For the topping:

500g Mascarpone
grated zest of 1-2 limes
50g icing sugar
4 kiwi fruit, peeled and finely sliced
110g Blackberries
2 passion-fruit, pulp scooped out, skins discarded