Mini pavlovas with stone fruit and frozen yoghurt

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.