Small Pavlovas with Ísey Skyr filling
200 g sugar
1 tsp lemon juice
Salt on a knife edge
Whisk together the egg whites with the salt. Add the sugar in three parts and whisk well between adding the sugar. Add the lemon juice at the end and whisk until the meringue is stiff.
Divide the dough into small cakes on a paper-covered baking oven tray.
Bake the meringue at 100°C for 90 mins. Turn the oven off, open the oven door and let the meringue cool. If you have time, it is good to do this the evening before and let the cakes cool in the oven overnight.
150 ml single cream
200 g strawberry skyr
1 tsp vanilla
Seeds from half a vanilla pod
4 tsp icing sugar
1 dl strawberries, finely chopped
Whisk the single cream and blend it carefully with the skyr using a spatula. Also add the vanilla, icing sugar and strawberries. Fill the meringue with the skyr filling and decorate with fresh berries.