Mini Rainbow Pavlovas

How awesome do these Mini Pavlovas look😍.  Spreading a little colour, is Sharona Dada, with these Rainbow Pavlovas. We love it. Thank you for sharing on this recipe💕

Mini Rainbow Pavlovas

Inspired by Donna Hays
Adapted by Sharona Dada

4 egg whites
1 cup (220g) caster (superfine) sugar
3 teaspoons cornflour (cornstarch)
1 teaspoon white vinegar
Gel food colours
whipped cream and fresh fruit, to serve

Preheat oven to 150°C (300°F).
Place the eggwhites in the bowl of an electric mixer and beat until soft peaks form. Gradually add the sugar, beating well until the mixture is glossy. Sift the cornflour over, add the vinegar and fold through.

Divide the meringue into 3 bowls and colour each one with a couple of drops of gel food colouring. Use a toothpick to add one drop at a time. Fold the colour in using a spatula.
Spoon the meringue into a piping bag and pipe as desired.

Place in the oven, reduce the heat to 120°C (250°F) and cook for 45 mins. Turn the oven off and allow the meringues to cool in the oven.
To serve, top with whipped cream and fresh fruit.

EASY MILK TART

So I Decided to post one of our very early posts from way back when we started the group, this is an easy Dessert Recipe, Milk Tart OR MelkTert, as it's commonly known as here in South Africa. There are many different recipes out there, lots that actually make a sweet pastry base from scratch, and then there are recipes like these , kindly shared on by Dilshaad Gaffoor, that easily adapts the recipe using a biscuit base.

Easy Milk Tart
Crust: 

1 packet of Tennis Biscuits, crushed
125 g Butter, melted 

Filling: 

500 ml (2 cups) Milk 
Piece of Cinnamon Stick
Dash of elachi powder. 60–100 ml White Sugar, depending on personal taste
2 Eggs
45 ml (3 tbsp) Cornflour
45 ml (3 tbsp) Flour
3 ml ( ½ tsp) Vanilla Essence
30 ml (2 tbsp) Butter
Cinnamon and Sugar, for sprinkling 

Method
Crust 

Combine the crushed Tennis biscuits and melted butter, and press into a pie dish. 

Filling 

Heat the milk with the piece of stick cinnamon to just under boiling point. 

Meanwhile, lightly beat the eggs with the sugar, then add the cornflour and flour. 

Pour the hot milk onto this mixture, stirring rapidly. Return the mixture to the heat and cook, stirring until the mixture becomes thick. Thorough stirring is important to prevent the mixture from catching on the bottom of the pan and to prevent lumps. 

Off the heat, add the vanilla essence and the butter. Stir well until the butter is melted. 

Pour the mixture into the prepared tart crust. Sprinkle with cinnamon sugar.

PERSONAL NOTE:
*I cheated and just piled the mixture onto Marie biscuits , could also use individual tennis biscuits*(Dilshaad)