Cute mini berry pavlovas with strawberry sauce
It doesn't have to be Australia Day for you to make everyone's favourite - the pavlova - this new gorgeous red, white & blue addition to the basic recipe it's even more cause to make those delightful meringues. Why make a boring old sponge cake when you can create individual light & airy meringue shells with a vibrant strawberry sauce, fresh whipped cream and bundles of super sweet summer berries. Andddddd - this recipe is gluten-free ;)
Even in Australia - the land of the pavlova - it always surprises me that not only is this beautiful dessert not more popular, but that not every single Aussie has sampled its simple decadence. Airy yet oh-so-filling with its whipped cream & fresh fruit and, of course, that texture unique only to the meringue - crisp and soft all at the same time.
Whether you're making one big shell or mini pavlovas, one is just as easy as the other. Using parchment paper, I simply trace circles around the top of a large drinking glass then turn the paper over and evenly spread the whipped meringue over each circle. This way you end up with 8 meringue nests - each dessert individually portioned just the right size, and if you don't need them all they are easily frozen for up to 1 month.
Two cups fresh berries (combination of your choice)
How to make them:
1. In a small saucepan over medium heat, combine the strawberries, granulated sugar and lemon juice. Stir until the sugar has dissolved, leaving the remaining liquid simmering.