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Mini pavlovas with nectarine syrup

 
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Photographer: Louise Lister. Stylist: Yael Grinham
Photographer: Louise Lister. Stylist: Yael Grinham

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Low cost / value, Vegetarian
Course: Dessert
Favourite flavours: Cakes/baking

Mini pavlovas with nectarine syrup
INGREDIENTS

5 egg whites
1¼ cups (275g) caster sugar
1 tablespoon cornflour
300ml thickened cream

nectarine syrup
1 cup (220g) caster sugar
½ cup (125ml) water
1 tablespoon lemon juice
3 medium (500g) nectarines or peaches, stones removed, sliced thinly
1 teaspoon finely shredded lemon rind
METHOD

Preheat oven to 120°C (100°C fan-forced). Grease and line 2 oven trays.

Beat egg whites in a large bowl with an electric mixer until soft peaks form; gradually add sugar, beating until sugar is dissolved between additions. Stir in sifted cornflour.

Using 2 large kitchen spoons, spoon10 ovals onto prepared trays; use back of dessertspoon to create indent in pavlovas. Bake for 1¼ hours, swapping trays after 40 minutes. Turn off oven; cool pavlovas in oven with door ajar.

Nectarine syrup
Combine sugar, water and juice in a small saucepan, stir over low heat, without boiling, until sugar dissolves; bring to the boil. Boil, uncovered, for 1 minute. Place nectarines and rind in a heatproof bowl, pour over hot syrup and cool.

Beat cream in a small bowl with an electric mixer until soft peaks form.

Serve pavlovas topped with cream and nectarine slices, drizzled with syrup.
 
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User comments
Very Yummy !

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