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Mini pavlovas with stone fruit and frozen yoghurt recipe
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Prep Time:
75 minutes
Cook Time:
80 minutes
Total Time:
155 minutes
Make mini pavlovas with Aussie summer fruit and frozen yoghurt.
Ingredients:
  • 3 extra-large Free Range Egg whites, at room temperature
  • 300.00g caster sugar
  • 1/2 tsp white vinegar
  • 1.10 gm vanilla extract
  • Pinch of sea salt flakes
  • 10.00 gm cornflour
  • 1 white peach, pitted, cut into 1cm wedges
  • 1 yellow peach, pitted, cut into 1cm wedges
  • 1 white nectarine, pitted, cut into 1cm wedges
  • 1 yellow nectarine, pitted, cut into 1cm wedges
  • 42.00 gm lemon juice
  • 40.00 gm caster sugar
  • 125.00 ml small mint leaves
  • Finely grated lime rind, to serve
  • 500ml yoghurt
  • 1 lemon, rind finely grated, juiced
  • 2 limes, rind finely grated, juiced
Instructions:
  • In a small saucepan, heat sugar and 1 1/4 cups (310ml) water until sugar dissolves. Let cool. In a shallow dish, mix syrup, yoghurt, lemon juice, lime juice, lemon and lime rind. Freeze for 6 hours until solid.
  • Break the frozen yoghurt into small chunks using a fork, then blend in a food processor until smooth, scraping the sides as needed. Transfer to an airtight container and freeze until ready to serve.
  • Preheat the oven to 150°C (130°C fan-forced) with the oven rack in the center position. Line a large rimmed baking tray with baking paper. Using a stand mixer fitted with a whisk attachment, beat egg whites until foamy. Gradually add sugar, beating on medium-high speed for 7 mins until firm, glossy peaks form. Add vinegar, vanilla, and salt, then sift cornflour over the meringue and gently fold to combine.
  • Use a large spoon to place six mounds of meringue on a lined tray. Gently press the back of the spoon into the center of each mound to flatten them into 8cm-diameter discs.
  • Bake the meringues in the oven at 105°C (95°C fan-forced) for 1 1/4 hours until they are crisp on the outside but still have marshmallow-like centers with a slight puff. Turn off the oven, prop the door open with a wooden spoon, and let the meringues cool inside for 30 minutes. Remove from the oven and set aside to cool completely.
  • In a large bowl, gently mix the peaches and nectarines with the lemon juice and sugar until they are evenly coated. Allow the mixture to sit for 30 minutes, tossing occasionally, until juices are released.
  • Place the pavlovas in serving bowls. Drizzle fruit and juices over and around each pavlova. Add a generous scoop of frozen yogurt on top. Sprinkle with mint and lime rind. Serve promptly.

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