Step 1

Up to a day before, prepare pavlova topping. Combine berries, stone fruit, brandy and strawberry liqueur in a bowl. Cover and refrigerate.

Step 2

On the day, slice mango and kiwi fruit. Cover and set aside in refrigerator.

Step 3

To make the meringues, preheat fan forced oven to 130C and place a layer of baking paper on a baking tray.

Step 4

In a deep mixing bowl, beat egg whites until soft peaks form.

Step 5

Gradually add caster sugar, making sure each addition of sugar is thoroughly mixed in before adding more (about 5 minutes of beating on high).

Step 6

Add the vanilla, vinegar and cornflour and mix on high for another 2 minutes.

Step 7

Spoon mixture on baking paper. Each mini pavlova should be approximately 8 cm in diameter and 6 cm in height. Leave a gap between each to prevent sticking together in the oven.

Step 8

Let meringues set in the warm oven for 90 minutes. Cool.

Step 9

When meringues are cool, carefully slice off the tops (set aside) and place each meringue body on a wide plate. Evenly distribute mango and kiwifruit on each meringue.

Step 10

With a straining spoon, add a small amount of the berry mixture over the fruit. Spoon half a passionfruit over each one.

Step 11

Top with a thin zig-zag of double cream and replace meringue tops in broken shards.

Step 12

Using a teaspoon, carefully drizzle a thin line of the berry syrup around the mini pavlovas. Serve immediately.