Mini pavlovas with skyr cream and pomegranate

Mini pavlovas made from whisked egg whites and coconut sugar, crisp outside and soft inside, filled with skyr cream, pomegranate seeds and mint. Family-friendly desserts you can make ahead.

At a glance

• Serves 6
• Prep time: 25 min
• Cooking time: 75 min
• Total time: 100 min
• Calories: 173 kcal per serving
• Protein: 9 g
• Fat: 2 g
• Carbs: 29 g

Ingredients

• 120g coconut sugar
• 3 egg whites
• 300g skyr
• 100g Greek yoghurt
• 20g honey
• 150g pomegranate seeds
• 1 pinch of salt
• 1 tsp cornflour
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• ½ bunch of mint

Method

You’ll need: oven · baking tray · blender · hand mixer

1. Preheat the oven to 110 °C (90 °C fan) and line a baking tray with baking paper. Grind the coconut sugar finely in a blender.
2. Whisk the egg whites and salt with an electric hand whisk until stiff. Add the coconut sugar a tablespoon at a time and keep whisking until the mixture is glossy and holds peaks.
3. Fold in the cornflour and cider vinegar. Spoon 6 mounds onto the tray and press a hollow into each one with a spoon.
4. Bake the pavlovas at 110 °C for 75 minutes. Turn off the oven and leave them to cool inside for 1 hour with the door closed.
5. Stir the skyr, Greek yoghurt, honey and vanilla extract together until smooth. Pick the mint leaves.
6. Just before serving, spoon the cream into the hollows and scatter over the pomegranate seeds and mint.

Good to know

Pavlovas look like something from a patisserie, yet they're just whisked egg white dried slowly in the oven. Coconut sugar gives them a gentle caramel note. Filled with skyr and pomegranate, they taste fresh rather than just sweet.

Swaps

Pomegranate → raspberries or kiwi. Greek yoghurt → skyr (firmer). Skyr cream → vanilla quark made with low-fat quark and milk. Mint → lemon balm.

Cooking tips

The bowl and whisk must be completely grease-free, or the egg whites won't stiffen. The leftover yolks are good for a vanilla custard.

Storage

Unfilled, the pavlovas keep for 5 days in an airtight tin; once filled, they go soft after about 1 hour.

Allergens

Contains egg and milk; no gluten or nuts. Fine for children: the egg white dries right through. No honey for babies under one year old.