Small Pavlovas with Ísey Skyr filling

Meringue bottom:

4 eggs

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.


Skyr filling

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. 

Crustard toast with Ísey vanilla skyr

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