Mini pav! The perfect summer dessert

Pavlova always reminds me of New Zealand and family. It was always the dessert at family birthdays, special occasions and Christmas. With leftover passionfruit and strawberries in the fridge I thought I would tackle mini layered pav's for dessert and the result was scrumptious! I just used a basic meringue recipe, shaped it in to circles (the size I wanted) and then layered it with cream, strawberries and passionfruit pulp! you can use whatever fruit in your house at the time as it's a very versatile dessert. Enjoy! X

Strawberry and passionfruit meringues




















Ingredients:
2 egg whites
1/2 cup caster sugar
1 tsp vanilla

For filling:
Whipped cream
Strawberries
Passionfruit pulp

Method:

1. Preheat oven to 150 C. Beat egg whites with mixer until soft peaks form.

2. Gradually add sugar, one Tbsp at a time, beating until sugar has dissolved and meringue is silky and smith. Fold through vanilla.

3. Spoon on to baking paper in to medium sized circles, about 8cm in diameter. Bake for 40mins then turn off oven but open it and leave ajar for 1 hour or until meringue is crispy.

4. Cover one layer in cream and chopped strawberries then repeat with another meringue and top with passionfruit pulp!