Mini pavlovas with whipped cream & nougat
I made these mini pavlovas with whipped cream & nougat, toasted almonds, white chocolate and a light drizzle of honey to echo the flavours in the nougat. It was a decadent and very sweet treat.
MaMere’s white chocolate, vanilla, olive oil and roasted almond honey nougat might be amongst the best nougats I have ever tasted, and I have watched Lexi Bird with great admiration over the years as she has grown her very sweet business from the ground up.
Starting out in her home kitchen supplying caterers with her products, she now has a small factory in Cape Town that employs 12 people and is clearly taking these delicious treats to the next level. After trying this amazing variant of nougat, I decided to add it to a dessert.
Ingredients:
4 large free-range egg whites (at room temperature)
1 cup castor sugar (250ml)
2 tsp vanilla extract
1tsp white vinegar
2tsp cornflour
To garnish:
1 cup fresh cream (250 ml), whipped
1/4 cup full-fat yoghurt (optional)
100gms Ma Mere Nougat with white chocolate, vanilla, roasted almonds and honey
20 gms toasted flaked almonds
30gms white chocolate shavings (optional)
a drizzle of honey for decoration (optional)