It's the perfect easy bite-size desserts to make if you want to impress family and friends!
Preheat oven to 320°F. Line baking tins with parchment paper. Beat egg whites until soft peaks form.
1
Gradually add sugar and cream of tartar and keep beating. Add cornstarch and vanilla extract. Beat until stiff peaks form.
2
Pipe the meringue onto the prepared tins. First pipe a small circle and then pipe on top of it, around the edges, in order to form a well.
3
Put tin in the oven and lower the temperature to 245°F. Bake for 30 minutes, and lower the temperature to 200°F.
4
Turn off the oven and open the door half way. Leave the meringues inside to cool down.
5
Beat the mascarpone together with powdered sugar and vanilla.
In another bowl, whip the cream. Using a spatula add the whipped cream to the mascarpone.
5
Pipe the filling into the holes of the mini pavlovas. Top with fresh berries and mint leaves. Serve and enjoy!