Makes about 16 small pavlovas

4 eggwhites, at room temperature

1 cup caster sugar

120g fresh raspberries

300ml pure cream

2 tbsp icing sugar, plus extra for dusting

2 kiwifruit, peeled, finely diced

fresh raspberries, to serve

1 Preheat oven to 120°C. Line 2 large baking trays with baking paper. Place eggwhites and a pinch of salt into an electric mixer bowl. Beat until soft peaks form. With mixer running, slowly add sugar, 1 tbsp at a time, beating well after each addition until all sugar is added. Beat until 
thick and glossy.

2 Spoon heaped tablespoonfuls of meringue onto prepared trays forming into small nests. Bake for 1 hour. Turn oven off and with door slightly ajar allow meringues to cool completely until they are dry and crisp.

3 Beat cream until soft peaks form. Place raspberries and icing sugar into a small food processor. Process until a smooth sauce forms. Drop teaspoonfuls of mixture onto cream and swirl, forming raspberry ripple cream.

4 Spoon cream into nests. Place kiwifruit on top of cream and dust with extra icing sugar. 
Serve with fresh raspberries.