Recipe: Baby marshmallow pavlovas with kiwifruit and pomegranate

4.3-5 9

How to Make:

Preheat oven to 120°C. Line an oven tray with baking paper. Use an electric mixer to whisk the eggwhites in a clean, dry bowl until firm peaks form. Gradually add the sugar, one tablespoon at a time, beating well between each addition until sugar dissolves. Add the cream of tartar and cornflour and whisk until just combined. Divide mixture into four even portions and place onto the lined tray. Use a small palette knife to form into small marshmallow shapes.
Bake in preheated oven for 30 minutes or until dry to the touch. Turn oven off. Leave pavlovas inside the oven, with door ajar, for 1 hour to cool.
Combine the yoghurt, vanilla seeds and icing sugar in a medium bowl and whisk until yoghurt thickens slightly.
Place the pavlovas on serving plates. Spoon the yoghurt among pavlovas. Top with kiwifruit slices, carambola and pomegranate seeds to serve.

Time for preparing:

30 min.

Servings: