Mini pavlova with skyr and berries

Ingredients

For 1 serving

• Egg whites66 g
• Sugar12 g
• Cornstarch2 g
• Skyr120 g
• Raspberries40 g
• Blueberries40 g

Contains: lactose, eggs,

In season: June – September

Method

1. Turn the oven on to 110 °C (conventional) and line a baking tray with baking paper.
2. In a clean, dry bowl, whisk the egg whites with an electric mixer until foamy, then add the sugar a spoonful at a time and keep whisking until the meringue is glossy and stiff; finally fold in the cornflour.
3. Spoon the meringue onto the paper as a nest with a hollow in the middle.
4. Bake for 75 minutes, until the meringue is dry and lifts off the paper; turn off the oven and leave it inside with the door ajar for at least 30 minutes, until cold: this stops it cracking and keeps it crisp.
5. Just before serving, rinse the raspberries and blueberries, fill the nest with the skyr and top with the berries.