Mini Pavlovas Dessert

This dessert will melt in your mouth and have you craving more, more, more!

Ingredients

• 4 egg whites
• 1 cup caster sugar
• 1 tbs cornflour
• 1 tsp white vinegar
• 1 tsp vanilla essence
• 2 cup mixed berries fresh
• 3 peach fresh
• 1 mango fresh skin off sliced
• 3 kiwifruit fresh skin off sliced
• 3 passionfruit fresh
• 2 tbs brandy
• 4 tbs strawberry liqueur
• 6 tsp double cream fresh

Instructions

1. Up to a day before, prepare pavlova topping. Combine berries, stone fruit, brandy and strawberry liqueur in a bowl. Cover and refrigerate.
2. On the day, slice mango and kiwi fruit. Cover and set aside in refrigerator.
3. To make the meringues, preheat fan forced oven to 130C and place a layer of baking paper on a baking tray.
4. In a deep mixing bowl, beat egg whites until soft peaks form.
5. Gradually add caster sugar, making sure each addition of sugar is thoroughly mixed in before adding more (about 5 minutes of beating on high).
6. Add the vanilla, vinegar and cornflour and mix on high for another 2 minutes.
7. Spoon mixture on baking paper. Each mini pavlova should be approximately 8 cm in diameter and 6 cm in height. Leave a gap between each to prevent sticking together in the oven.
8. Let meringues set in the warm oven for 90 minutes. Cool.
9. When meringues are cool, carefully slice off the tops (set aside) and place each meringue body on a wide plate. Evenly distribute mango and kiwifruit on each meringue.
10. With a straining spoon, add a small amount of the berry mixture over the fruit. Spoon half a passionfruit over each one.
11. Top with a thin zig-zag of double cream and replace meringue tops in broken shards.
12. Using a teaspoon, carefully drizzle a thin line of the berry syrup around the mini pavlovas. Serve immediately.