Mini pavlovas with gooseberry compote
Makes: 9
![Mini pavlovas with gooseberry compote](/uploads/media/720x770/02/16642-mini-pavlovas-with-gooseberry-compote.jpg?v=1-0)
Recipe photograph by Betina Hastoft
Mini pavlovas with gooseberry compote
The Nordic summer is filled with fresh berries, including tart gooseberries, which are fantastic in a tangy compote for a sweet dessert like this one
Makes: 9
See more recipes
Nutritional information (pavlova)
Calories
235Kcal
Fat
13gr
Saturates
7gr
Carbs
27gr
Sugars
27gr
Fibre
1gr
Protein
2gr
Salt
0gr
![Camilla Biesbjerg Markussen](/uploads/media/100x100/00/16670-camilla.jpg?v=1-0)
Camilla Biesbjerg Markussen
A food enthusiast, Camilla has written and published two baking books: "Skærekager deluxe" in 2021 and "Brødglæde" in 2023
See more of Camilla Biesbjerg Markussen’s recipes
![Camilla Biesbjerg Markussen](/uploads/media/100x100/00/16670-camilla.jpg?v=1-0)
Camilla Biesbjerg Markussen
A food enthusiast, Camilla has written and published two baking books: "Skærekager deluxe" in 2021 and "Brødglæde" in 2023
See more of Camilla Biesbjerg Markussen’s recipes
Ingredients
- 2 medium egg whites
- 1 tsp white wine vinegar
- 125g icing sugar, sifted
- 25g flaked almonds
- wood sorrel or basil, to garnish
For the gooseberry compote
- 250g gooseberries, rinsed and trimmed
- 75g caster or granulated sugar
- 2 tbsp lemon juice
- 1 tsp vanilla bean paste (we used Nielsen-Massey)
For the vanilla whipped cream
- 250ml whipping cream
- 1 tbsp icing sugar
- 1 tsp vanilla bean paste
Step by step
- Preheat the oven to 120°C, fan 100°C, gas 1⁄2 and line a baking tray with baking paper. In a large clean bowl, whip the egg whites and vinegar until stiff. Gradually add the icing sugar and continue whipping until you have a thick, glossy meringue.
- Spoon the meringue into a piping bag fitted with a star nozzle. Pipe the meringue into 9 circles with a diameter of 7.5cm, onto the lined tray. Pipe an additional layer around the rim, so that they look like small bird nests.
- Bake for 1 hour. Turn off the oven but leave the pavlovas inside while it cools completely.
- Meanwhile, put the gooseberries in a saucepan with the sugar, lemon juice and 25ml of water. Slowly bring to a boil, then reduce the heat and gently simmer for 8-10 minutes or until the berries are tender. Add the vanilla then taste and add more sugar or lemon juice if needed – the compote should be fresh, and balanced between sweet and tart. Leave to cool completely.
- Pour the whipping cream into a bowl, add the icing sugar and vanilla and whip until soft peaks form.
- Lightly toast the flaked almonds in a hot, dry pan until golden. Leave to cool. Fill the pavlovas with the whipped cream and gooseberry compote, sprinkle with almond flakes, and garnish with sprigs of wood sorrel or basil.