Mini Strawberry Pavlovas

Heat the oven to 150⁰C (Gas Mark 2). Take two baking trays and line them with a sheet of baking paper, then find a small bowl or saucer roughly 10cm in diameter, and draw around it three times on each sheet of paper, to give six individual circles. Carefully separate the eggs, adding the whites to a large, clean mixing bowl and refrigerating the yolks for future use (they’re great in home-made mayonnaise, custards and pastry, or for egg-washing pies, scones and other bakes). Using an electric whisk, beat the egg whites until firm peaks start to form. While whisking, add the sugar a tablespoon at a time, until the mixture holds stiff peaks and looks glossy. Sieve in the cornflour, add the vinegar and whisk in to combine.

Next, dollop the meringue mixture into the centres of the six circles you drew on the baking paper, sharing it out equally. Using a metal spoon, gently push each dollop out to the edges of the circle, until you have six more or less round meringues – push down gently in the middle of each one with the spoon, so that it ‘dips’ slightly in the centre. Put the trays into the oven and cook for 40 minutes, then turn the oven off and leave the meringues inside to cool for an hour. Remove them to a wire rack to cool completely.

When the meringues are cool, make the topping. Hull the strawberries and slice them evenly, then pour the double cream into a mixing bowl, add the vanilla and sieve in one of the tablespoons of icing sugar. Whip the cream to a thick, spreadable consistency (an electric whisk is easiest).

To assemble the pavlovas, take the cooled meringue bases carefully off the baking parchment and sit them on a serving dish. Divide the cream evenly between the meringues and spread it gently over each one, not quite up to the edges, then arrange sliced strawberries on top. Use the remaining icing sugar to give the top of each pavlova a light dusting, then serve.