Easter Mini Pavlovas

Serves 4

Ingredients:

• One package of meringue nests (or home made vegan meringues; recipe below)
• 3-5 tsp caramel sauce 
• 2-3 passion fruit 
• 1/2 cup Salted Caramel More Granola 
• 1/3 cup blackberries 
• 1/2 cup coconut whipped cream 
• Edible flowers, egg candies for garnish

Method:

1. Once ready to serve, divide the coconut whipped cream over the top of each individual meringue nest.
2. Drizzle with caramel sauce, add fresh blackberries and passion fruit pulp, sprinkle with crushed More Granola (or decorate with bigger chunks).
3. Garnish with edible flowers or egg candies. Serve immediately.

*Vegan Meringue Nests:

Ingredients:

• 1/2 cup chilled low sodium aquafaba (liquid from a can of chickpeas)
• 1 tsp cornstarch 1/2 tsp cream of tartar
• 1/2 cup granulated sugar
• 1/2 tsp vanilla extract 

Method:

1. Preheat the oven to 230°F, prepare the baking pan (line with parchment paper). Set aside.
2. Pour the aquafaba through a strainer into a large glass bowl.
3. Using a hand mixer whip on high speed about 8 minutes until stiff peaks form.
4. Add cornstarch or cream of tartar and vanilla then slowly and gradually add the sugar (1 Tbsp at the time).
5. Mix for about 5 minutes until the sugar dissolves.
6. Pipe or spoon the mixture onto a lined baking tray into 10-12 individual meringues, making space between each one. Try to create a small depression in the centre. This creates a little well to later hold the cream, fruit and granola. 
7. Bake in preheated oven for 1 hour 30 minutes. Don’t open the oven while baking. Turn the oven off and leave the pavlovas in the oven until completely cool.

Made by our talented guest recipe developer Aga Bodes! You can find more of Aga's delicious recipes and stunning photography here.