Becky Wilkinson

Autumnal Mini Pavs with Blackberry Cream

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Print Recipe
Servings: 4 people
Ingredients Method

Ingredients
  

  • 3 egg whites
  • 150g caster sugar
  • 1 handful blackberries
  • 150ml double cream
  • 2tbsp icing sugar
  • 1tsp vanilla extract
  • 2 figs, sliced in quarters, or sixths
  • 1tbsp toasted flaked almonds
  • 1tbsp icing sugar, to finish

Method
 

  1. Preheat oven to 100 fan and line a baking tray with greaseproof paper
  2. In a clean glass bowl whisk the egg whites until you have stiff peaks add in the sugar 1tbsp at a time and continue to whisk
  3. Spoon the meringue onto the prepared baking sheet and create 4 meringues with a slight well in the middle
  4. Place into the oven for 1 hour 30 minutes, until the meringue is cooked and peels away from the paper, allow to cool
  5. Combine the double cream, vanilla, icing sugar and whisk together slowly adding in a few blackberries at a time (reserve a few for decoration) until the cream holds its shape and has a purple colour
  6. Once the meringues are cool add some blackberry cream into the well and top with figs, left over blackberries, flaked almonds and a sprinkle of icing sugar