Clóna Cookery Corner

Preheat Oven:
Preheat your oven to 120°C
Line a baking sheet with parchment paper.

Prepare the Meringue:
In a clean, dry bowl, beat 4 large egg whites with an electric mixer on medium speed until soft peaks form.
Gradually add 200 grams of caster sugar, one tablespoon at a time, beating well after each addition until the meringue is glossy and stiff peaks form.
Gently fold in 1 teaspoon of white vinegar and 1 teaspoon of cornflour until just combined.
Shape the Mini Pavlovas:
Spoon 6 equal mounds of the meringue onto the prepared baking sheet.
Use the back of a spoon to create a small indentation in the centre of each mound, forming a nest shape.

Bake the Mini Pavlovas:
Bake in the preheated oven for 60-70 minutes, or until the meringues are crisp and dry to the touch but still pale in colour.
Turn off the oven and let the meringues cool completely in the oven with the door slightly ajar.

Prepare the Cream Topping:
In a chilled bowl, beat 300ml of Clóna cream, 2 tablespoons of icing sugar, and 1 teaspoon of vanilla extract with an electric mixer on medium speed until soft peaks form.
Keep the whipped cream in the refrigerator until ready to use.

Prepare the Berry Topping:
In a bowl, combine 200 grams of mixed berries, 2 tablespoons of granulated sugar, and 1 tablespoon of lemon juice.
Gently toss to coat the berries and let them sit for about 10-15 minutes to macerate.

Assemble the Mini Pavlovas:
Just before serving, place a dollop of whipped cream in the center of each meringue nest.
Spoon the macerated berries over the whipped cream.

Garnish and Serve:
If desired, garnish with fresh mint leaves.

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