Mini pavlovas with nectarine and burnt sugar shards

It is almost time to start hearing “Jingle Bells” in every shopping mall. Have you selected your Christmas recipes yet? With this mini pavlovas recipe, you can tick off one item of your Christmas “to do” list.

These mini pavlovas with nectarine and burnt sugar shard developed by Justine Drake is a festive recipe that will make everyone around your dessert table smile. Making use of our delicious South African summer fruit, nectarine, that is oozing sweetness and juiciness, this dessert will be a showstopper.

When preparing these mini pavlovas, you need to plan to spend more than an hour in the kitchen. Preparing these dainty bites is a labour of love but worth every moment.

These meringue-based treats are light and crispy on the outside with a light, airy almost marshmallow-like interior. Coupled with our own South African sweet nectarines and optional burnt sugar shard, and you have a dessert that no one will easily forget.

Feeling adventurous this festive season? Try this mini pavlovas with nectarine and burnt sugar shard recipe from Justine Drake. It will hit the sweet spot.

Mini pavlovas with nectarine and burnt sugar shards recipe

5 from 1 vote

Recipe by Dirnise Britz Course: DessertCuisine: GlobalDifficulty: Moderate

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

Total time

1

hour 

30

minutes

Ingredients

• Meringue

• 4 4 egg whites

• 1 pinch 1 of cream of tartar

• 1 cup 1 (200 g) castor sugar

• ½ tablespoon ½ (7ml) vanilla essence

• Topping

• 4 – 6 4 – 6 nectarines

• juice of 1 large orange

• 1 – 2 tablespoons 1 – 2 (15 – 30ml) orange liqueur, optional

• 1 cup 1 (250 ml) cream, whipped

• Burnt sugar shards

• 2 tablespoons 2 water

• ¾ cup ¾ sugar

Method

• Meringue
• Whisk the egg whites and cream of tartar to medium-stiff peaks.
• Add the castor sugar a tablespoon at a time every few minutes – the sugar should dissolve completely before adding the next spoonful. Whisk until all the sugar has been added and the meringue is smooth, thick and glossy.
• Place large dollops of the meringue mixture onto a lined baking tray taking care to allow enough space between each one.
• Using the back of a teaspoon, create a well in the middle of each to create a nest.
• Bake at 100°C for about 1 hour. Cool completely in the oven before removing.
• Topping
• Thinly slice nectarines and macerate in orange juice and liqueur for no longer than 30 minutes.
• Spoon the cream into the meringue nests and arrange the nectarines on top.
• Decorate with sugar shards and mint leaves if you like.
• Sugar shards
• Line a baking tray with baking paper.
• Place water and sugar into a heavy-based pot.
• Cook over medium heat to dissolve the sugar – do not stir as crystals will form.
• Once the sugar starts to dissolve, increase the heat and cook until dark brown.
• Pour the caramel onto a baking sheet in a thin, even layer.
• Cool and chop or break into shards.
• Store in an airtight container until needed.
• Do not refrigerate or the shards will become tacky.

Notes

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