About this recipe:These little strawberry pavlovas are oh-so easy to make and are perfect for an early summer dessert. The meringue is light and airy, and with fresh, in-season strawberries, you need little else to make this sumptuously delicious!
Line a baking tray with baking parchment, and preheat the oven to 100 C / Gas 1/4.
Add the egg whites to a large bowl, and let them rest at room temperature for 30 minutes. Add cream of tartar and salt. Using an electric mixer, beat on medium speed until soft peaks form. Beat in the caster sugar, 1 tablespoon at a time, on high speed until stiff peaks form and sugar is dissolved.
Drop into four mounds on the prepared tray. Shape with the back of a spoon, making a small bowl in the middle of each. Bake in the preheated oven for 1.5 hours, or until set and dry. Turn oven off; leave meringues in oven for another 1.5 hours. Store in an airtight container.
Meanwhile, hull and slice the strawberries. Place in a bowl and dust with half of the icing sugar. Allow to macerate at room temperature until you're ready to serve.
Beat the whipping cream until it begins to thicken. Add remaining icing sugar; beat until stiff peaks form. Just before serving, spoon into the middle of each mini pavlova. Top with strawberries and garnish with fresh mint if desired.
For a cool treat, serve with a scoop of vanilla ice cream instead of the whipped cream.
Infuse the whipping cream with a tablespoon of your favourite liqueur - such as framboise liqueur or Grand Marnier - or brandy. If doing, you may opt to omit the sugar.
For a lighter option, beat chilled strained Greek yoghurt (the thicker, the better) with a tablespoon of honey, and use in place of the whipped cream.