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Eton Mess Pavlova Nests

  Rating 1.0

Prep

50 mins

Bake

50 mins

Serves

8

Difficulty

Medium

About

A miniature take on the classic Eton mess served in a nest. Perfect for strawberry season and summertime entertaining!

made using

Pure Cane Caster Sugar

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Instructions
Ingredients
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How to make Eton Mess Mini Pavlovas

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 1

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.

Step 2

Layer the nests with whipped cream and strawberries, finishing with the strawberries. Add mint leaves to decorate, if using, and enjoy!

Ingredients – 9 items

Serving

1

Egg whites

4
Salt-table

Pinch of salt

Pure Cane Caster Sugar

Tate & Lyle Caster Sugar

175g
Cornstarch

Cream of tartar

1/2 tbsp
Cream

Double cream

200ml
Fairtrade Cane Icing Sugar

Tate & Lyle Icing Sugar

1 tbsp
Vanilla

Vanilla

1 tbsp
Strawberries

Strawberries

Chopped

200g
Mint

Mint leaves

Optional, for decoration

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