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Christmas sugar plum pavlovas
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These delicious individual meringues are perfect for entertaining, at Christmas or throughout the winter.
350g caster sugar
6 large egg whites
Pinch of salt
4 plums, stoned and roughly chopped
4 pears, peeled, cored and roughly chopped
4 tbsp clear honey or agave nectar
150ml double cream
150g Greek yogurt
50g toasted flaked almonds
Make the meringues up to 2 weeks in advance and keep in an airtight container. You can also prepare the fruit and whip the cream up to 24 hours in advance, then assemble when needed.
Typical values per serving:
This recipe was first published in December 2009.
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