Prep
50 minsBake
50 minsServes
8Difficulty
Medium About
A miniature take on the classic Eton mess served in a nest. Perfect for strawberry season and summertime entertaining!
How to make Eton Mess Mini Pavlovas
Preheat the oven to 120C/250F. Draw eight circles about 3” in diameter on a piece of parchment paper to fit on your baking tray, then flip it over so the drawn on side is face down. Set aside.
Tip the egg whites into your mixing bowl along with the salt and cream of tartar. Whisk until foamy, then turn the mixer onto a medium-low speed. Add in the sifted Tate & Lyle caster sugar a teaspoon at a time, allowing the sugar to mix in before adding the next spoonful, until all the sugar has been added. Turn the mixer on to a medium-high speed and whisk until the meringue mixture forms stiff peaks. Transfer to a piping bag. I use a star shaped nozzle, but a round nozzle would be fine too.
Use a little of the meringue in each corner of the tray to “stick” the parchment paper to the baking tray. Pipe the meringue into nest shapes: starting in the middle of each circle, pipe a spiral shape to fill the circle template, then pipe a wall around the edge of each meringue circle. I pipe my meringue walls three layers high, but adjust this according to your preference.
Place the tray with the piped pavlova nests in the oven, then turn the temperature down to 100C/210F. Bake for 50 minutes, then turn the oven off and leave the nests to cool completely with the door shut in the oven.
For the icing and decoration
Tip the double cream into a mixing bowl with the vanilla and 1 tbsp Tate & Lyle icing sugar. Whisk until the cream reaches soft peak stage with an electric whisk, then finish off to the thickness you want by hand.
Layer the nests with whipped cream and strawberries, finishing with the strawberries. Add mint leaves to decorate, if using, and enjoy!
Ingredients – 8 items
1
Pinch of salt
Tate & Lyle Caster Sugar
Cream of tartar
Double cream
Tate & Lyle Icing Sugar
Vanilla
Strawberries
Chopped
Mint leaves
Optional, for decoration
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Which manages to taste just as sweet!
A whole day dedicated to one TEA!
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
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Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
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We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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Recipe in bio!
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