Mini Pavlova Cake

To make the mini pavlova cake:
Preheat oven to 300˚F (150°C) and line a large baking sheet with parchment paper.

With an electric mixer, beat egg whites on high speed for 1 minute, until soft peaks form. Gradually add sugar and continue to beat on high speed for 10 minutes, or until stiff peaks form. Stir in vanilla, lemon juice, and cornstarch, then whisk on low for 15 seconds to incorporate.

Transfer the meringue into a piping bag. Use the top or bottom of a 4.5-inch (12cm) cup to draw 5-6 circles on the prepared parchment paper. The diameter can vary slightly, and it will dictate the size of your pavlovas. Flip over the parchment so the ink is facing down.

Pipe the meringue, using your circles as a stencil, and shape it like a bird’s nest. Place the tray in the oven and immediately reduce the temperature to 225˚F (100°C).

Bake at 225˚F (100°C) for 1 hour and 30 minutes, then turn the oven off and let the meringue sit in the hot oven for another 30 minutes. Don’t open the door to peek!

For the whipped cream:
Add the chilled cream to the bowl of an electric mixer with the sugar and vanilla. Whisk continuously for about 10 minutes, or until almost stiff peaks form. Keep it in the fridge until ready to use.

To assemble:
Once the pavlovas have cooled completely, transfer to a plate. Top with a dollop of whipped cream and fresh fruit of choice.