for 12 pieces

Mini pavlovas

4	fresh egg white
1 pinch	salt
200 g	finest sugar
1 tsp	lemon juice
1 tbsp	coffee beans, ground

Topping

500 ml	tangerine sorbet
4 tbsp	chocolate spread (e.g. Nutella)
50 g	pomegranate seeds
50 g	hazelnut, coarsely chopped

How it's done

Mini pavlovas

Beat the egg whites with the salt until stiff, add half of the sugar and continue to beat until the mixture turns glossy. Add the remaining sugar and lemon juice, continue to beat until the mixture becomes very stiff. Combine 50 g of this mixture with the coffee, mix the coffee mixture into the remaining mixture to create a marble effect. Transfer the mixture to a piping bag with a smooth nozzle (approx. 14 mm in diameter). Pipe 12 meringue nests (each approx. 6 cm in diameter) onto a baking tray lined with baking paper.

To bake/dry

Bake for approx. 10 mins. in the lower half of an oven preheated to 150°C. Turn the oven down to 120 °C and allow the pavlovas to dry for approx. 40 mins. Then switch the oven off and leave the pavlovas to cool in the oven with the door open.

Topping

Shape the sorbet into balls and spoon into the nests. Top with the chocolate spread, pomegranate seeds and hazelnuts.

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