Pavlova Clouds

A fun and whimsical summer dessert, as light and airy as the name suggests. Have fun adorning them with a topping of your choice – the possibilities are endless!

RECIPE INFO

Serves 6

Preparation Time
min

Cook time
min

Rating
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Have you tried this recipe?
Click the stars to rate it.
Product TipWith a petite capacity of 180ml, Le Creuset Mini Bowls are just the right depth for serving individual portions of desserts.
Share this recipe
Print
Email this recipe

INGREDIENTS

  • 4 large free-range eggs, separated
  • 220g caster sugar
  • 250ml cream, whipped
  • Your choice of topping/flavour (see method)

METHOD

Preheat the oven to 120°C (110°C fan oven).

Place the egg whites in a mixing bowl and, using an electric beater, beat until stiff peaks form. Leaving the beater on high speed, beat in the caster sugar a little bit at a time until you have a stiff, glossy mixture.

Spoon the mixture into six Le Creuset Mini Bowls and place in the oven for 45 minutes.

Once the pavlovas have cooled, top with whipped cream and desired toppings.

Topping Options:

  • Honeycomb
  • Passionfruit curd or lemon curd
  • White chocolate shavings
  • Strawberries, raspberries and pomegranate rubies
  • Frozen blueberries
  • Chopped pistachios and mint sprigs