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.
