STRAWBERRY

Indulge in these strawberry mini pavlova made with chewy meringue nests filled with mascarpone cream and fresh strawberries—a perfect summer treat!

Whip egg whites at low speed until frothy.

Increase the speed until the whites have soft peaks, then add the sugar a spoonful at a time and leave to whip until completely incorporated.

Continue beating at high speed until meringue is firm and glossy, add vinegar and cornstarch and mix again.

Shape small nests on a baking sheet lined with baking paper, either using a piping bag or a tablespoon and spatula to hollow out the center.

Bake in a preheated oven at 230°C for 90 minutes, then leave in the oven for a further hour.

Garnish the center of the cooled mini meringue nests with whipped cream, fresh fruit and crushed pistachio nuts and enjoy!

Try Berry Pavlova

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