- 1 egg white
- 1/4 cup caster sugar
- 1/2 cup cream, whipped
- 1/2 cup of mixed fresh fruit, (such as kiwi fruit, berries, passion fruit)
Preheat oven to 150oC. Line baking tray with baking paper.
Put egg white in small clean mixing bowl. Beat with electric mixer until soft peaks form. Gradually add caster sugar, beating well after each addition. Beat until thick and glossy, approximately 4 minutes.
Drop heaped tablespoons of mixture onto baking tray to form 2 pavlovas. Shape into rounds and flatten tops.
Bake for 25 – 30 minutes or until crisp. Cool in the oven with the door slightly open until completely cool.
Top meringue with cream and fruit.
- Mix frozen raspberries with whipped cream and serve on top of meringue.
- Substitute yoghurt or fruche for cream to make a lower fat alternative.
Rate our single serve recipe
You must be logged in to rate.