Pavlova Nest with Whipped Cream and Berries

Serves 4, Prep 30 mins, Cook 45 mins

300ml thickened cream,

whipped to soft peaks

8 strawberries, sliced

125g blueberries

Grated chocolate, to decorate

PAVLOVA NESTS

2 egg whites

½ cup caster sugar

1 tsp vanilla bean paste

Pink food colouring, to tint

RASPBERRY COULIS

300g fresh or frozen raspberries

¼ cup caster sugar 1 To make pavlova nests, preheat oven to 130C and line an oven tray with baking paper.

2 Using an electric mixer, beat egg whites until soft peaks form. Add sugar, 1 tblsp at a time, and beat for 8 to 10 minutes, or until mixture is thick and glossy and sugar has dissolved. Beat in vanilla paste and swirl through pink food colouring.

3 Spoon meringue onto prepared tray in four mounds.

4 Bake for 40 minutes, or until crisp. Turn oven off and leave meringues in oven, with door ajar, to cool completely.

5 To make raspberry coulis, stir raspberries and sugar in a saucepan over a medium heat until sugar dissolves and berries are soft. Pass through a fine sieve and refrigerate until cold.

6 Divide pavlova nests among serving plates and top with whipped cream, coulis and berries. Decorate with grated chocolate.