Step 2

First, make the mini pavlova: Preheat the oven to 200° and have ready a parchment-lined baking sheet. Have ready all of the ingredients.

Step 5

In a medium bowl, add the cold egg white and cream of tartar. Beat with an electric mixer until foamy and soft peaks start to form.

Step 8

Then, slowly stream in the granulated sugar while continuing to beat on medium speed. When it has stiff peaks, stop mixing. At this point, you can scrape it into a piping bag. If you’re not using a piping bag, have two spoons ready.

Step 11

Use two spoons (or the piping bag) to make four circles of meringue on the baking sheet. Use a spoon to make a slight divot in each circle to hold the fillings later.

Step 14

Bake for 45 minutes, and then turn off oven and let cool for 1 hour. Do not open the oven during the cooling process. The meringues should not appear sticky to the touch, though the insides may be.

Step 17

After cooling the meringues, move them to serving platter. Now, it's time to assemble the mini pavlova. Pour the whipping cream, powdered sugar and vanilla into a bowl.

Step 20

Make the whipped cream by beating together the heavy cream and powdered sugar. Add the vanilla when the cream has soft peaks.

Step 23

Add a dollop of the whipped cream on top of each meringue shells Top with the mixed berries and serve.