Mini Pavlovas W Avocado, Strawberry & Lime Salsa

If you like fruity, refreshing desserts with a bit of creaminess, this is a delightful option! It’s a fun, modern twist on the traditional pavlova. The sweetness of the pavlova, the richness of the avocado, and the tangy kick from the lime salsa work beautifully together. It’s a perfect choice for a light, eye-catching summer dessert.

Makes 10

Ingredients
Pavlovas
175g caster sugar
3 large egg whites
¼ tsp vanilla extract (uncoloured is preferable)
⅛ tsp cream of tartar
5 large strawberries, diced

Avocado, Strawberry & Lime Salsa
1 tbsp fresh lime juice
2 tsp caster sugar
1/8 tsp vanilla extract
1 GEM avocado, diced into 2cm cubes

To Serve
125ml whipping cream
Finely grated lime zest, to garnish
Fresh mint leaves, torn if large

Mini Pavlovas W Avocado, Strawberry & Lime Salsa

Method

Preheat oven to 160°C fan bake. Line a baking tray with baking paper.

Beat the egg whites with an electric beater until soft peaks form. While beating, add the sugar 1 tbsp a time, until all has been added. Add the vanilla extract and cream of tartar, and beat briefly to incorporate.

Fill a piping bag with the meringue mixture, and pipe small discs, spaced apart, onto your prepared tray.

Place the tray into the oven and reduce the heat to 100°C fan bake. Bake for one hour, before turning off the oven. Leave the pavolvas in the oven to cool down with the oven. Open the door slightly if the meringues are beginning to colour.

When cold, prepare the topping. In a mixing bowl, whisk together the lime juice, sugar and vanilla extract to combine. Add the GEM avocado and strawberries, and toss to combine.

Using a clean electric beater, whip the cream until soft peaks.

To assemble, top each pavlova with a dollop of whipped cream, followed by a spoonful of the avocado salsa. Sprinkle over the zest and decorate with fresh mint. Enjoy immediately.

Recipe created for The Avo Tree by Olivia Moore That Green Olive

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