Berry Mini Pavlovas

Serves6

Cooking time 1h 30m

These little pavs are crisp on the outside, soft and marshmallowy inside, filled with homemade lemon curd and finished with sweet, juicy blackberries. They’re light, bright, and perfect for summer entertaining — whether it’s Christmas Day, a long lunch, or a quick show-stopping dessert you can prep ahead.

Ingredients

Meringue

6egg whites

1 1/4 cupscaster sugar

2 1/2 tspcornflour

1 tsplemon juice

Lemon Curd

6egg yolks

1 cupsugar

Lemon juice and zest

100g butter

pinch salt

Berry Compote

1 cupberries (blackberries&raspberries)

1-2 tbspsugar

1 tsplemon juice

Toppings

whipped cream

fresh blackberries

lemon zest and mint

Method

Meringue

Preheat oven to 150C Use a stand mixer to beat egg whites on high, while beating (after 1 minute), add sugar 1 spoon at a time. Beat for 8 – 10 mins until fluffy and glossy. Add lemon juice and corn flour and beat for another 30 seconds. Spoon onto lined tray into little nests. Either pipe or spoon, and use the spoon to create a little dent. Pop trays into the preheated oven and immediately turn down to 100C fan forced, and bake for 1.5 hours. Cool in oven overnight.
Lemon Curd

Boil water in a pot and then place another pot/bowl inside while the water boils rapidly underneath. Reduce to simmer. Place yolks, sugar, lemon zest and juice and salt into the bowl/top pot and whisk as the curd cooks. Whisk until fully blended and to prevent curdling. Keep whisking until it resembles sauce viscosity (10mins) and then remove pan from heat. Whisk in the sliced butter, it will melt as whisking. Pour into a jar and place cling wrap over (so it directly touches the curd, to prevent a skin forming). Cool before using.
Berry Compote

Add berries, sugar and lemon juice to a small pot. Cook 5–7 mins on low heat until soft and syrupy. Cool before using.
Assemble

Fill pavs with whipped cream + lemon curd. Add fresh blackberries, a spoon of compote, lemon zest + mint.

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