Mini pavlovas with stone fruit and frozen yoghurt
Delight your guests with these mini pavlovas topped with homemade frozen yoghurt and delicious stone fruit.

Serves
6
Prep
1h 15m
Note: + Cooling, standing & freezing time
Cooking
1h 20m
Ingredients
- 3 extra-large Coles Australian Free Range Egg whites, at room temperature
- 2/3 cup (150g) caster sugar
- 1/2 tsp white vinegar
- 1/4 tsp vanilla extract
- Pinch of sea salt flakes
- 1 tbs cornflour
- 1 white peach, stoned, cut into 1cm wedges
- 1 yellow peach, stoned, cut into 1cm wedges
- 1 white nectarine, stoned, cut into 1cm wedges
- 1 yellow nectarine, stoned, cut into 1cm wedges
- 2 tbs lemon juice
- 2 tbs caster sugar, extra
- 1/2 cup small mint leaves
- Finely grated lime rind, to serve
Frozen yoghurt
- 2/3 cup (150g) caster sugar
- 2 cups (560g) plain whole-milk yoghurt
- 1 lemon, rind finely grated, juiced
- 2 limes, rind finely grated, juiced
Method
STEP 1
To make the frozen yoghurt, in a small saucepan, bring the sugar and 1 1/4 cups (310ml) water to a simmer over medium heat, stirring until sugar dissolves. Cool completely. In a shallow baking dish, whisk the syrup, yoghurt, lemon juice, lime juice, lemon rind and 2 tsp of the lime rind. Freeze for 6 hours or until solid.
STEP 2
Use a fork to break the frozen yoghurt into small chunks. Process in a food processor, scraping sides as needed, until smooth. Transfer the frozen yoghurt to an airtight container. Freeze until ready to serve.
STEP 3
Position an oven rack in centre of oven. Preheat oven to 150°C (130°C fan-forced). Line a large rimmed baking tray with baking paper. In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites until foamy. Gradually add the sugar, beating on medium-high speed for 7 mins or until firm glossy peaks form. Beat in vinegar, vanilla and salt. Sift cornflour over the meringue and gently fold to combine.
STEP 4
Scoop large spoonfuls of meringue onto lined tray to make 6 mounds. Use the back of a large metal spoon to make a slight indentation in the centre of each mound, pushing out meringue to create 8cm-diameter discs.
STEP 5
Place the meringues in oven and immediately reduce temperature to 105°C (95°C fan-forced). Bake for 1 1/4 hours or until meringues are crisp on outside but still have marshmallow-like centres and puff ever so slightly. Turn oven off and prop the door open with a wooden spoon. Leave meringues in oven for 30 mins to cool. Remove from oven and set aside to cool completely.
STEP 6
Meanwhile, in a large bowl, toss the combined peach and nectarine with the lemon juice and extra sugar to coat. Set aside, tossing occasionally, for 30 mins or until juices form.
STEP 7
Transfer pavlovas to serving bowls. Spoon over the peach mixture and juices. Top with a scoop of frozen yoghurt. Sprinkle with mint and lime rind. Serve immediately.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.