Mini Raspberry Pavlova

For the past week, England have been having some nice (ish) weather. A bit of sun always encourages me to make a summery dessert, and a pavlova definately is just that. Light, chewy and sweet these little treats are simple to make but look impressive.

Ingredients:
Makes 4-

• 2 egg whites
• 100g caster sugar
• 150ml double/whipping cream
• 350g/ 1 punnet raspberries (I thawed out some frozen ones)

Preheat your oven to 110c and line a baking tray with parchment paper.

In a large bowl, beat the egg whites with an electric whisk until stiff peaks form, then by tablespoon gradually add the caster sugar until the mixture is thick and glossy.

Now spoon 4 dollops onto the baking tray and place into the oven for 40 minutes.
Whilst they're in the oven, whip up the cream to soft peaks (be careful not to over whip.)

After the 40 minutes, switch the oven off and leave the meringues in there for 5 minutes.

Now you just need to assemble your pavlovas. Dollop some cream on top of each, followed by a tablespoon (or however many you like) of raspberries. Beautiful!