Mini Pavlovas

Method

• Preheat oven to 150°C/130°C fan-forced. Draw four 8.5cm circles on 2 large sheet of baking paper so you have 8 circles in total. Grease 2 oven trays, place paper, pencil side down, on trays.

• Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Add the sweetener and cornflour and continue to beat until very stiff and shiny (this will take about 5 minutes).

• Divide mixture evenly among circles, shape using a palette knife (meringue will be about 3cm – 4cm high). Bake for 15 to 20 minutes or until light golden and firm to touch. Remove from oven and allow to cool.

• Place pavlovas on serving plates. Using an electric mixer, beat cream in a small bowl until soft peaks form. Top pavlovas with cream, berries and raspberry coulis. Serve immediately.