Ingredients
• 160ml egg whites
• 1¼ cups caster sugar
• 2½ tsp cornflour
• 1 tsp white vinegar
• 1½ cups thickened cream
• ½ cup mascarpone
• 3 tbsp caster sugar
• 1 tsp vanilla extract
• Rhubarb, Strawberry & Ginger Jam
• Fresh strawberries
Method
Preheat: Set oven to 150°C and line two trays with baking paper.
Whip: Beat egg whites until foamy, then gradually add caster sugar. Continue beating until glossy, then mix in cornflour and vinegar.
Shape: Spoon or pipe 12 nests onto lined trays, using a spoon to create a small dip in the centre for filling.
Bake: Reduce oven temperature to 110°C and bake for 1½ hours. Cool completely in the oven.
Whip Filling: Beat cream, mascarpone, sugar, and vanilla until soft peaks form.
Assemble: Fill pavlovas with the cream mixture, add a dollop of Rhubarb, Strawberry & Ginger Jam, and top with fresh strawberries. 🍓
✨ Light, crisp meringue nests filled with creamy mascarpone and sweet rhubarb jam — a festive twist on the classic mini pavlova.
