MINI PAVLOVA I don’t think I need to say anything here except perhaps not to take a bowl full of mini meringues, double cream and berries whilst watching Downton Abbey on Sunday evening just because they were there ….
Makes 24-30 2 egg whites 100g caster sugar 1/2 tsp cornflour 1/2 tsp white wine vinegar Double cream Berries
– Whisk the whites and add the sugar when they are frothy, gradually, a tablespoonful at a time and just keep whisking until you can hold the bowl upside down and it will not fall – great trick for getting children involved! – Add the cornflour and vinegar shortly before you finish whisking. – Set the oven to 110degrees C and put spoonfuls of the meringue onto baking sheets. – Boil the kettle and pour the boiling water into a mug. Take a spoon and dip it in the water before shaping the little meringue mounds so that they have a dip in them in which you will place the whipped cream and fruit. – Bake the meringues for an hour and then turn the oven off and leave them for another at least two hours to dry out (except by adding the cornflour and vinegar they will be a little chewy).
If you like sweet canapes, look at the salt caramel tort under the puddings heading for another idea.