| | Mini pavlovas
Mini pavlovas
Mini pavlovas 4.3-5 9
  • Calories: 759 kj
  • Fat: 14g
  • Carbohydrates: 5g

How to Make:

  1. Preheat oven to 150°C/130°C fan-forced. Draw four 8.5cm circles on 2 large sheet of baking paper so you have 8 circles in total. Grease 2 oven trays, place paper, pencil side down, on trays.
  2. Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Add SPLENDA® and cornflour and continue to beat until very stiff and shiny (this will take about 5 minutes).
  3. Divide mixture evenly among circles, shape using a palette knife (meringue will be about 3cm – 4cm high). Bake for 15 to 20 minutes or until light golden and firm to touch. Remove from oven and allow to cool.
  4. Place pavlovas on serving plates. Using an electric mixer, beat cream in a small bowl until soft peaks form. Top pavlovas with cream, mango, kiwi, berries and passionfruit. Serve immediately.
Time for preparing:
20 min.
Servings:
8

Ingredients:

  • 6 egg whites
  • 1 1/2 cups SPLENDA® Granular
  • 1 teaspoon cornflour
  • 300mls thickened cream
  • 160g fresh raspberries
  • 160g fresh blueberries
  • 2 tablespoons passionfruit pulp
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