Strawberry Pistachio Mini Pavlovas

By DeliciouslyDished

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Ingredients

• 16 small meringue nests
• 600 ml double cream
• 16 strawberries
• 40 g shelled pistachios
• 75 g icing sugar
• 300 g strawberry conserve
• 50 ml water

Details

Adapted from avonconnects.co.uk

Preparation

Step 1

Place 8 of your meringue nests on a board.
Put the double cream in a bowl and sift in the icing sugar, then beat until it forms soft peaks – don’t over beat it, you want it to hold its shape in voluptuous curves, not buttery blobs. Put a generous spoonful of cream into the centre of each nest. Finely chop the pistachios and sprinkle half on top.
Slice the strawberries thinly lengthways.Then use half the strawberry slices to top each of the nests. Top with a small spoonful of cream and then gently push a second nest on top of each one so that you have a double decker effect.
Top each generously with the remaining cream, followed by the strawberries, then stir the conserve and water together in a bowl or mug and drizzle over each pavlova. Finish by sprinkling over the remaining chopped pistachios.