Easy Perfect Mini Pavlova

Preheat your oven to 140°C (275°F). Line two baking sheets with parchment paper. This will prevent your Mini Pavlovas from sticking - a crucial point to ensure they keep their shape.

In a large bowl, beat the egg whites until soft peaks form. Gradually add the sugar, one tablespoon at a time, and continue beating until stiff peaks form. This usually takes around 7-8 minutes. It's important not to rush this step, as gradually adding sugar will ensure it's properly dissolved, leading to a smoother meringue.

Sprinkle the cornflour, vinegar and vanilla onto the whipped egg whites. Gently fold in until well combined. This subtle addition balances the sweetness and gives your meringue a soft marshmallowy centre.

Using a large spoon, portion the meringue onto the lined trays, forming 12 equal nests. An ice cream scoop also works well for this.

Bake for 45-60 minutes or until the meringues are crisp on the outside and sound hollow when tapped on the bottom. Turn off the oven and leave the door ajar, allowing the meringues to cool gradually. This prevents the meringue from cracking.

To make the whipped cream topping, beat the cream, icing sugar and vanilla until it holds its shape.

To serve, place a meringue on a plate, top with a dollop of whipped cream and adorn with fresh berries. Your guests will be wowed by this trifecta: crispy meringue, creamy topping, and bright fresh fruits!