Blackberry Kiwi Mini Pavlova

For the pavlovas:
Preheat oven to 300 F (150 C). Line a baking sheet with parchment paper.

In the bowl of a stand mixer (or a deep mixing bowl) beat room temperature egg whites until frothy. Add sugar and beat on high for 6-7 minutes, until stiff peaks form. Add cornstarch, cream of tartar, salt, vanilla and vinegar. Mix to incorporate.

Spoon batter onto 12 equal sized rounds over the parchment paper, leaving a couple inches between them. Make a well in the center of each round. Smooth the outside with a spatula.

Bake for 30 minutes. Turn oven off and let Pavlovas cool inside for 1 hour.

Make the whipped cream: In a clean mixing bowl using an electric mixer, beat whipping cream on medium high speed, until thick. Add powdered sugar and beat until nice and fluffy. Do not over-beat the whipping cream.

To assemble : Pipe (spoon) about 2 tablespoons of whipped cream into each Pavlova. Top with pureed kiwi. Add 3 blackberries on top of each one. Enjoy!