Mini Pavlovas with Stone Fruit & Frozen Yoghurt

Ingredients:

3 extra-large eggs at room temperature

2/3 cup caster sugar

1/2 tsp white vinegar

1/4 teaspoon vanilla extract

Pinch of sea salt flakes

1 tbs cornflour

1 white peach, pitted cut into 1cm wedges

1 yellow peach, pitted cut into 1cm wedges

1 white nectarine, pitted cut into 1cm wedges

1 yellow nectarine, pitted cut into 1cm wedges

2 tbs lemon juice

2 tbs caster sugar

1/2 cup small mint leaves

Finely grated lime rind, to serve

Frozen yoghurt

1/2 cuo caster sugar

2 cups plain whole milk yoghurt

1 lemon, rind finely grated, juiced

2 limes , rind finely grated, juiced

Direction:

1. To make the frozen yoghurt, in a small saucepan, bring the sugar and 1 1/4 cups (310ml) water to a simmer over medium heat, stirring until ugar has dissolved. Cool completely. In a shallow baking dish, whisk the syrup, yoghurt, lemon juice, lime juice, lemon rind. Freeze for 6 hours or until solid.

2. using a fork, break the frozen yoghurt into small chunks. Blend in a food processor, scraping sides as needed, until smooth. Transfer the forzen yoghurt to an airtight container. Freeze until ready to serve.

3. Position an oven rack in the centre of the oven. Preheat oven to 150 degrees. Line a large rimmed baking tray with baking paper. In the bowl of a stand mixer fitterd with a whisk attachment, beat egg whites until foamy. Gradually add sugar, beating on medium-high speed for 7 mins or until firm glossy peaks form. Beat in vinegar, vanilla and salt. sift cornflour over the meringue and gently fold to combine.

4. Scoop large spoonfuls of meringue onto lined tray to make 6 moulds. Make a slight indentation in the middle of each mound with back of spoon, pushing out the meringue to create 8cm diameter discs.

5. Place the meringues in oven and immediately reduce temperatureto 105degrees. Bake for 1 1/4 hours o until the meringues are crisppon outside but still have marshmallow-like centres and puff ever so slightly. Turn oven off and prop the door open with a wooden spoon. Leave meringue in oven 30mins to cool, then remove from oven and set aside to cool completely.

6. Meanwhile, in alarge bowl, toss the peaches and nectarines with the lemon juice and sugar coat. Set aside, tossing occassionally for 30mins or until juices form.

7. Transfer pavlovas to serving bowls. Spoon fruit and juices over and around each pavlova. Top with a generous scoop of frozen yoghurt. Spinkle mint and lime rind over pavlovas. Serve immediately.