Mini pavlovas with gooseberry compote recipe | Sainsbury`s Magazine
The Nordic summer recipe is filled with fresh berries, including tart gooseberries, which make a fantastic tangy compote to complement the sweet dessert
Ingredients
- 2 medium egg whites
- 1 tsp white wine vinegar
- 125g icing sugar, sifted
- 25g flaked almonds
- wood sorrel or basil, to garnish
- 250g gooseberries, rinsed and trimmed
- 75g caster or granulated sugar
- 2 tbsp lemon juice
- 1 tsp vanilla bean paste (we used Nielsen-Massey)
- 250ml whipping cream
- 1 tbsp icing sugar
- 1 tsp vanilla bean paste
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