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.
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!