Arnott’s Scotch Finger Mini Pavs

Whipping up a classic pavlova from scratch can be a daunting mission, but our Arnott’s Scotch Finger Mini Pavs are melt-in-your-mouth delicious and use only a handful of ingredients! The Scotch Finger bikkies add a unique, buttery crunch to the meringue that will delight any sweet tooth at the table.

Note: Arnott’s Scotch Finger not available in New Zealand.

Servings:6
Occasion:Dessert, Entertaining
Cooking Time:1 hour
Preparation Time:15 minutes

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Scotch Finger

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Ingredients

250g Arnott’s Scotch Finger Biscuits (keep 4 aside for decorating)
6 egg whites, at room temperature
1 cup caster sugar
1 tbsp cornflour
2 tsp vinegar
300ml cream
fruit to serve

Preparation

Step 1

Preheat the oven to 120°C fan forced. Line a tray with baking paper.

Step 2

Place biscuits in a food processor and process until fine crumbs form. Set aside.

Step 3

Place egg whites in a large bowl of an electric mixer and whisk until foamy. Gradually add sugar and whisk for 5 minutes on high until thick and glossy.

Step 4

Stir through cornflour and vinegar, then gently fold in biscuit crumbs.

Step 5

Divide mixture into 6 mini pavlovas on the tray.

Step 6

Bake for 1 hour, then turn off the oven and let cool.

Step 7

Meanwhile, place cream in a large bowl and beat with an electric mixer until soft peaks form.

Step 8

Place pavlovas on a serving plate and spread with cream. Top with berries and roughly chopped remaining biscuits and enjoy!