The Mini Pavlovas Recipe is a fantastic way to feed a crowd, the bases here can be prepared in advance and filled at the last moment with the best of the season’s fruit.
6 egg whites, at room temperature
pinch of salt
about 1½ cups sugar
2 tsp cornstarch
1 tsp vinegar
1¼ cups heavy cream
14oz (400g) mixed summer berries
1 Preheat the oven to 250°F (120°C).
Line 2 baking sheets with parchment paper. Using an electric hand mixer, beat the egg whites and salt until stiff peaks form.
Whisk in the sugar 1 tablespoon at a time, then whisk in the cornstarch and vinegar.
Spoon tablespoons evenly onto the sheets, and smooth with the back of a spoon to 4in (10cm) wide and 1 1⁄4in (3cm) high.
Bake for 45 minutes–1 hour, until crisp.
Cool and move to a serving plate. Whip the cream until it holds its shape. Top each pavlova with 1 tablespoon of cream and the berries.
The meringue bases will keep in a dry, airtight container for 1 week. Fill just before serving.