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Individual pavlovas
Individual pavlovas
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Prep Time:
20 minutes
Cook Time:
260 minutes
Total Time:
280 minutes
Elegant mini pavlovas, perfect for post-dinner treats.
Ingredients:
  • 3 egg whites, at room temperature
  • Pinch salt
  • 175g caster sugar
  • 5.00 gm cornflour
  • 4.40 gm vanilla essence
  • 200g carton Fruche Light Vanilla
  • 130g yoghurt
  • 1 small banana, peeled, thinly diagonally sliced
  • 100g strawberries, washed, hulled, quartered
  • 100g small Thompson seedless grapes
  • 2 large passionfruit, pulp removed
Instructions:
  • Preheat your oven to 110°C. Use a 10cm cutter to gently mark 4 circles on a sheet of baking paper. Place the paper, ink-side facing down, on a baking tray.
  • Beat egg whites and salt with an electric beater until soft peaks form. Gradually add sugar, whisking well between each addition, until thick, glossy, and sugar is dissolved. Gently fold in cornflour and vanilla essence.
  • Divide the meringue mixture evenly among the 4 circles and spread it out smoothly. Bake for 1 hour or until the meringues are crisp. Turn off the oven and prop the door open with a wooden spoon. Leave the meringues in the oven for 2-3 hours until completely cooled.
  • Combine the fruche and yogurt, spread over the meringues, and top with banana, strawberries, grapes, and passionfruit before serving immediately.

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