CHOC HAZELNUT MINI PAVLOVAS

MAKES 8 PREP 20 MINS + COOLING COOK 35 MINS

◆ 4 egg whites

◆ 1 cup caster sugar

◆ 1 tbsp cornflour

◆ 1 tsp white vinegar

◆ 50g dark chocolate, melted, cooled

◆ 300ml thickened cream

◆ 1 tbsp icing sugar

◆ 1 tsp vanilla extract

◆ chopped dark chocolate, raspberries, hazelnuts, to serve

1 Preheat oven to 150°C. Line two large oven trays with baking paper. In a small bowl, using an electric mixer, beat egg whites to soft peaks.

2 Add caster sugar, 1 tbsp at a time, until mixture is thick and glossy. Beat in cornflour and white vinegar. Dollop 8 rounds of meringue onto trays with a large metal spoon.

3 Use the back of a spoon to spread into 10cm nests with a small indent. Drizzle chocolate over each.

Use a skewer to gently swirl (not too much).

Bake 30-35 mins.

4 Cool in turned-off oven with door ajar. Meanwhile, in a bowl, beat cream, sugar and vanilla to soft peaks. Serve meringues dolloped with cream and topped with extra chopped dark chocolate, raspberries and hazelnuts.