Mini rainbow pavlovas

Prep: 20 mins
Cook: 50 mins
Mini rainbow pavlovas
A pretty dessert to impress!

4 egg whites

1/4 tsp cream of tartar

250g sugar

Food coloring (green, blue, red, yellow)

250ml double cream

1 kiwi, finely diced

60g blueberry

60g strawberry, sliced

60g raspberry

1/2 mango, finely diced

Preheat oven to 150°C. In a bowl, add the egg whites and the cream of tartar and whisk with a hand mixer until stiff peaks form. Slowly add the sugar. Keeping mixing until the meringue is nice and glossy.

Separate the meringue into 4 equal parts and gently fold in desired food coloring for each. 

Carefully spoon the coloured meringue into a piping bag, one colour at a time. Using a star nozzle, pipe the meringue into a nest shape. 

Bake for 25 minutes, and then shut off the oven and let the meringues sit with the door closed for 50 more minutes. 

Meanwhile, whip the double cream until stiff peaks form.

When the meringues are cooked and cooled down, top with a spoon of whipped cream and multicoloured fruits.  

Serves
12

Preparation Time
20 minutes

Cooking Time
50 minutes

Main ingredients
Dairy, Fruit, Eggs, Sugar

Recipe Type
Party Food, Cakes & Baking, Dessert, Entertaining, Cake Stall

Special Info
Gluten free, Nut free, Vegetarian

Level of Difficulty
Tricky

Use good quality food colouring as it can change the texture of the meringue. 

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