Mini pavlova baskets

Another college practical. On this plate I decorated with chocolate work and some mango sauce (I don’t know who made it, I just found it in the fridge). This makes a great dessert when you want something sweet, without it killing your teeth. You can even substitute the cream with low fat yogurt, if you are trying to be good (totally ignore the amount of sugar used to make the meringue).

Mini pavlovas with passion fruit cream and tropical fruit (makes 6-8)


  • 100g egg whites

  • 200g castor sugar

  • 5ml lemon juice

  • fruit of choice

  • 150ml fresh cream

  • 30ml icing sugar

  • 50ml passion fruit pulp


  1. Whisk egg whites and lemon juice until stiff peaks form.

  2. Whisk in the sugar, a tablespoon at a time.

  3. Pipe into mini baskets on a baking sheet lined with baking paper or a sillicone mat and dry out in a pre-heated oven at 100C.

  4. Cut up your fruit into various sizes.

  5. Whisk the fresh cream and icing sugar andthen mix in 30ml of pasion fruit pulp.

  6. Once the meringue is fully dry fill with passion fruit cream and add your fruit.

  7. Pour the rest of the passion fruit pulp over the top.


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