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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Maybe fetch a bib before you click this next link. Because mouth watering is guaranteed!
Beautiful, quick desserts that look great without any baking required... (Recipe links in bio.)
Forget the cherry, there`s much better things you can pop on top of a cake these days!
Things like these personalised fondant cupcake decorations - an ideal way to turn your baking gifts up a notch.
Just follow the steps from @elliebakess to make your own...
Step 1: Dust your surface in icing sugar, I used @tateandlylesugars as this icing sugar
ensures your fondant doesn’t stick to the surface or your hands! (It’s also great for use
in everyday baking such as in buttercream or glace icing)
Step 2: Take your fondant icing and add a few drops of food colouring. Mix this
together with your hands until you have achieved your desired colour - I like to mix
until I get a marble effect.
Step 3: Take an outbosser stamp of your choice and firmly press this onto the fondant
icing. A rolling pin helps with this too.
Step 4: Carefully peel the fondant icing away from the stamp and use a cookie cutter
to cut it out into your desired shape - circles always work well for cupcake toppers.
Step 5: Paint the raised text in any colour (You can use edible paint for this or mix
lustre dust and alcohol to create your own) Enjoy!
We`ve given the trifle a little refresh here... And wouldn`t you know it, it`s ended up ten times more refreshing!
Filled with watermelon, strawberries and pomegranates, this light glass of creamy, biscuity layers is an ideal partner to cool down in the shade with...
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Whenever you`re in London, make sure you pay a visit...
Now an internationally recognised bakery, @breadaheadbakery started life as a small stall in London’s Borough Market but over the last 10 years and counting, it’s grown into a beloved institution.
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That`s why we`re so pleased it`s us that lines their shelves! 🏆
#TrustedByTheBest
It`s been bowl and cone for as long as we can remember. But now you can add bag to the list too!
Anyone tried this before!?
Might be too warm but this next link will cool you down...
Beautiful, quick desserts that look great without any baking required!: https://www.wearetateandlylesugars.com/blog/no-bake-desserts-that-will-make-your-mouth-water/
Passionate preservers where are you!?
As well as marmalades and jams, our Pure Cane Preserving Sugar is a gateway to delicious jars of peaches, plums, gooseberries and all-sorts!
What would you make with this bag of Tate & Lyle Pure Cane Preserving Sugar?
Never let buttercream get the best of you...
Once you know the basics, this classic filling and decoration is easy to master, as proved by the brilliant @elliebakess!
500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)
Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)
TOP TIPS:
Make sure your butter is softened! You can do this in 10 second bursts in the microwave
Add splashes of milk if it’s too stiff
Big, traditional, British jam doughnuts... you never see them anymore, do you!?
Well, if you miss them as much as we do, you need to track down @dohhut.
Dusted to the nines with Tate & Lyle Sugar, Doh`hut is the home of proper jam-packed bakes - focusing on simple, classic flavours in proper portions!
We`re so proud to be scattered all over their dough and urge you to seek out their stores in both Leeds and London...
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If you`re planning on embracing some cocoa this evening, here`s a myriad of ideas that can help scratch that never ending chocolate itch...
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We could have just popped some strawberries and cream in a bowl for Wimbledon... but that would have been too easy!
So instead, we thought we`d introduce you all to Syllabub - an old favourite from the 16th century! Made by curdling sweet cream or milk with an acid such as wine or cider, it`s like a sweet, sophisticated trifle.
Especially if you make it with Pimms like we have...
Serves 4
Ingredients:
200 g strawberries
100 ml Pimms
1 lemon
1 orange
For the Syllabub:
300 ml double cream
4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar
Method:
1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
2 Take your strawberries and Pimms out of the fridge and spoon into trifle glasses.
3. Whisk your double and cream and icing sugar until it holds its shape but is still spoonable.
4. Top your trifle glasses with the cream mixture and pop some strawberries on top to garnish if you fancy. Best enjoyed on a summer afternoon with the match on the tv!
#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #summerbaking #wimbledon #wimblemdonbakes
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