Mini Pavlovas

Method

• Step 1
  Up to a day before, prepare pavlova topping. Combine berries, stone fruit, brandy and strawberry liqueur in a bowl. Cover and refrigerate.
• Step 2
  On the day, slice mango and kiwi fruit. Cover and set aside in refrigerator.
• Step 3
  To make the meringues, preheat fan forced oven to 130C and place a layer of baking paper on a baking tray.
• Step 4
  In a deep mixing bowl, beat egg whites until soft peaks form.
• Step 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).
• Step 6
  Add the vanilla, vinegar and cornflour and mix on high for another 2 minutes.
• Step 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.
• Step 8
  Let meringues set in the warm oven for 90 minutes. Cool.
• Step 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.
• Step 10
  With a straining spoon, add a small amount of the berry mixture over the fruit. Spoon half a passionfruit over each one.
• Step 11
  Top with a thin zig-zag of double cream and replace meringue tops in broken shards.
• Step 12
  Using a teaspoon, carefully drizzle a thin line of the berry syrup around the mini pavlovas. Serve immediately.