Mini Pavlovas with a Lemon Thyme Syrup

When Sunday lunch comes around and you decide to do a roast (even though it is supposed to be too hot for one what with be JULY and all!) it would be rude not to make dessert. Especially when your in- laws are also joining you. Obviously I love baking, that has always been evident, however I often struggle with desserts. Big cakes, fine. Cupcakes, fine. Iced biscuits, fine. But an actual dessert… My mind often goes blank. Then it struck me! What would be more perfect than a Pavlova? Mini pavlovas of course. Little individual desserts of yumminess!

Mini Individual Pavlovas. Raspberry meringue nests, a yogurt centre topped with strawberries and a lemon thyme syrup

The Pavolvas

Of course I could make just any old mini pav could I? No! I had to play around with the ingredients. What I ended up with was raspberry meringue nests, a yogurt centre topped with strawberries and a lemon thyme syrup.

So I felt I just had to share the recipe with you!

Mini Individual Pavlovas. Raspberry meringue nests, a yogurt centre topped with strawberries and a lemon thyme syrup

Mini Pavlovas with a Lemon Thyme Syrup

Ingredients

    Meringues
  • 5 Egg Whites
  • 280g Caster Sugar
  • 70 mls Water
    Raspberry Coulis
  • 150g Frozen Raspberries
  • 50g Caster Sugar
    Yogurt Centre
  • 300g Greek Yogurt
  • 75g Caster Sugar
    Lemon Thyme Syrup
  • 3 Lemons - Zest & Juice
  • 150g Caster Sugar
  • 5 Sprigs Lemon Thyme
  • Water

Instructions

  1. Preheat the oven to 100degrees C
  2. Line 2 baking trays with greaseproof paper and using a circular cookie cutter and pencil mark out the circles for piping the meringue onto. Leave 2cm between each circle.
  3. Add the raspberries and sugar in a saucepan and heat over a high heat until the raspberries are reduced to a pulp and the sugar is dissolved. I use frozen raspberries as they are cheaper, but you could use fresh if you wanted.
  4. With a sieve strain the raspberry coulis to remove any seeds or lumps.
  5. Leave to one side and make the meringues.
  6. Put 225g of the caster sugar into a saucepan and add the water.
  7. Heat the sugar mix over a high heat until it reaches 118degrees C (soft ball stage).
  8. Meanwhile, separate all the egg whites into a mixing bowl and start whisking on a high speed. Gradually add the remaining caster sugar.
  9. Once the sugar and water have reached temperature very slowly add this to the whisking egg white. You may want to turn the speed of the whisk down for this to ensure to don't get splashed with burning sugar. Add slowly to ensure the sugar syrup mixes in well and doesn't sink to the bottom and cool before combining.
  10. Once all of the syrup is added mix to the meringue, mix on a high speed until stiff peaks have formed.
  11. Fold in the raspberry coulis. I didn't completely combine it so it created a marbled effect.
  12. Add the meringue to a piping bag and pipe onto the circles marked on the greaseproof paper. I added 3 layers to the edges to create a well in the middle.
  13. Bake for 1 hour.
  14. Remove from the oven and allow to cool completely.
  15. Meanwhile make the lemon thyme syrup.
  16. In a saucepan add the caster sugar, the zest and juice of the lemons, the lemon thyme and approximately 50-100mls of water to ensure the sugar is well covered.
  17. Heat this on a high heat until boiling.
  18. Reduced to a low heat and leave simmering and reducing until a syrup is formed. I reduce mine quite a lot as I like the syrup thick.
  19. Once you are ready to serve mix the yogurt and sugar together in a bowl. You can add more or less sugar according to taste.
  20. Fill the middle of the meringue nests with the yogurt and add your fruit to the top. I chose strawberries but raspberries would have worked perfectly.
  21. Drizzle the pavlovas with the lemon thyme syrup.
  22. Serve!
https://winnettes.com/mini-pavlovas-with-a-lemon-thyme-syrup/

Mini Individual Pavlovas. Raspberry meringue nests, a yogurt centre topped with strawberries and a lemon thyme syrup

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