Mini Pavlovas with Lemon: A super fresh, light dessert that impresses with minimal effort. Serves 6.
For the meringues:
For the whipped cream:
Recipe:
Preheat the oven to 110°C (thermostat 3-4). Beat the egg whites until stiff peaks form. Gradually add the caster sugar, then the orange blossom water, and continue beating until firm and glossy.
In a small bowl, mix ½ teaspoon cornstarch with 1 teaspoon lemon juice. Gently fold into the meringue using a flexible spatula.
Spoon 6 small nests onto a parchment-lined baking sheet. Bake for 1 hour 30 minutes, then let cool completely in the oven.
Meanwhile, chill a bowl in the fridge for 1 hour. Whip the cream with 30g icing sugar until soft peaks form. Dollop onto cooled meringues and grate lemon zest over the top.
Pro Tip for Perfect Whipped Cream: Refrigerate your mixing bowl for 1 hour beforehand to ensure it whips up light and fluffy every time.
