Mini Summer Fruit Meringue Pavlovas

These mini fruit pavlovas are easy to make and very delicious. The recipe adapted from Delia Smith and what I really like about all her recipes is that the always work! This one is very easy to make and the meringue nests can be made a few days in advance and stored (without the filling) in a sealed tin until needed.

Ingredients

2 x egg whites

100g caster sugar (but if you can’t get caster sugar normal sugar will do)

For the topping:

1 teaspoon vanilla extract

1 x 250g  tub Mascarpone cheese

100ml of  8% fat fromage frais

1 rounded dessertspoon caster sugar

A sift of icing sugar before serving

Method

1. Put the oven on to 150 degrees celsius. Line a baking sheet with greaseproof paper.
2. Put the egg whites in a very clean bowl (with no traces of egg yolk or grease) and whisk with a hand whisk or electric whisk until soft peaks form and you can turn the bowl upside down without the meringue falling out.
3. Now quickly whisk in the sugar, one dessertspoon at a time until it is all incorporated. By now it should be glossy.
4. Using a tablespoon place 8 dollops of the  mixture, spaced apart on the tray. With the spoon gently hollow out the centre of each one, making a little nest.
5. Turn the temperature down to 140 degrees Celsius and cook for 30 minutes.
6. After 30 minutes, turn off the oven but leave the meringues inside for around 3 to 4 hours, or overnight.
7. Whilst the nests cool make the filling by whisking the mascarpone, fromage frais and sugar together and put them into the cooled nests.
8. Place the berries on top and sieve some icing sugar on top before serving.

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