Raspberry And Fig Mini Pavlovas - cooking recipe

Ingredients

4 None fresh egg whites
230 g caster sugar
2 level tsp cornflour
1/2 tsp light balsamic vinegar
400 ml whipping cream
1 tsp vanilla extract
50 ml vanilla milkshake
1 tbsp icing sugar
250 g raspberries
2 None figs, cut into wedges
2 None passion fruits, halved, pulp scraped out

Preparation

Preheat the oven to 225\u00b0F. Line a baking sheet with parchment paper. Beat the egg whites in a large bowl with an electric mixer until stiff peaks form. Gradually 1 cup of the sugar, beating until the mixture is smooth and shiny. Mix the cornstarch and vinegar together and stir into the mixture.
Using a tablespoon, spoon the meringue into 4 dome shapes on the baking sheet. Using a spatula, sweep the sides upwards, then use a teaspoon to press a small hollow in the center of each. Bake for 1 hour. Reduce the oven temperature to 175\u00b0F. Bake for 1 hour. Turn off the oven and allow the meringue to cool inside.
Whip the cream in a large bowl with electric mixer until soft peaks form. Beat in the vanilla extract and remaining 2 tbsp sugar. Place the powdered sugar and 8 raspberries in a bowl and crush with a fork. Stir into the whipped cream.
Place the meringues on a platter and spoon the whipped cream into the hollows. Arrange the figs and remaining raspberries on top. Spoon the passionfruit pulp over the top. Serve immediately.