M in i-pavlov as with white chocolate mousse & berry coulis
Makes 30-40 meringues Ready in 1 hr 5 min
1 egg white
250g castor sugar
2 tsp white-wine or apple-cider vinegar
2 tbsp boiling water
1 tsp vanilla essence
2 tsp baking powder
For the white chocolate mousse and berry coulis filling
100g white chocolate
1 tbsp milk
150ml double-thick cream
1 cup frozen mixed berries, defrosted Fresh berries for serving
1 Heat the oven to 120°C and line two baking trays with baking paper. Beat the egg white with an electric mixer for 2-3 min until peaks form, and then gradually add the sugar, beating all the while. While still beating, add the remaining ingredients one at a time, except the baking powder.
2 Beat well for a further 10 min until stiff and glossy white, then gently fold in the baking powder with a fork.
3 Spoon teaspoon-sized dollops of the meringue mixture onto the lined baking trays, each about 2cm apart. Using the back of a teaspoon, make a small ‘crater’ in the middle of each meringue, which will be for the filling at a later stage. Have a cup of hot water handy to dip the spoon into between each one so that you have a clean spoon for each meringue.
4 Bake for 45-50 min and then switch off the oven, but leave the meringues in until cold.
5 To make the mousse, slowly melt the chocolate with the milk in a small saucepan, whisk until smooth, then leave to cool. Whip the cream and fold into the chocolate mixture. Refrigerate until ready to serve. For the berry coulis, blend the defrosted berries in a food processor.
6 Just before serving, fill each pavlova case with about 1 heaped tsp mousse, drizzle over 1 tbsp berry coulis and garnish with a fresh berries. It’s important to only fill the pavlova cases just before eating, otherwise they'll be soggy.