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Pav in a cup
Pav in a cup
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Create enchanting mini berry pavlova cups.
Ingredients:
  • Cornflour, to dust
  • 4 egg whites
  • 215g (1 cup) caster sugar
  • 7.50 gm cornflour, extra
  • 1 tsp white vinegar
  • 300ml double cream
  • 125g fresh raspberries or frozen raspberries
  • White chocolate curls, to serve (see Notes)
Instructions:
  • Preheat the oven to 140C/120C fan forced. Lightly grease six 250ml (1 cup) ovenproof cups or ramekins and dust them lightly with cornflour.
  • Beat the egg whites with electric beaters in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, until the mixture is thick, glossy, and sugar has dissolved. Gently fold in the cornflour and vinegar until just combined. Spoon the mixture into the cups and bake for 30-35 minutes until crisp. Allow to cool completely in the oven with the door slightly ajar.
  • Whisk cream until just firm using a balloon whisk. Gently crush raspberries with a fork and fold them into the cream. Finally, top pavlovas with the raspberry cream mixture and white chocolate curls.

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