Mini passionfruit cream & berry pavlovas

Step 1

Preheat oven to 120°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add 155g (3/4 cup) of sugar, 1 tablespoon at a time, whisking constantly until the sugar dissolves and the mixture is thick and glossy.

Step 2

Scoop 1/4-cup portions of meringue onto the lined trays. Use the back of a spoon to make a deep hollow in the centre of each meringue. Place in oven and reduce temperature to 100°C. Bake, swapping the trays halfway through cooking, for 1 hour 40 minutes. Turn oven off. Leave meringues in oven, with door ajar, for 2 hours to cool completely.

Step 3

Meanwhile, combine the egg yolks, butter, passionfruit pulp and remaining sugar in a large heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Cook, stirring, for 15 minutes or until the mixture thickens. Set aside to cool slightly. Place in the fridge for 30 minutes to chill.

Step 4

Use a clean electric beater to beat the cream in a medium bowl until firm peaks form. Fold the cream into the passionfruit mixture.

Step 5

Spoon the passionfruit mixture evenly among the meringues. Top with strawberries and blueberries. Arrange on a serving platter and drizzle over extra passionfruit pulp to serve.