Mini Pavlovas

1. Preheat the oven to slow 150°C (300°F). Place the egg whites in a large bowl and beat until stiff peaks form. Set the bowl over a large pan of simmering water and add the Confectioner’s sugar to the egg whites while continuing to beat. Add it carefully or it will fly all over the place. At this stage it is best to use electric beaters as you must now beat the meringue until thick and very solid.

2. Using a cutter as a guide, draw 1 1/2 inch circles onto two sheets of baking paper, then invert these sheets onto baking trays (so the pencil won't come off on the base of the pavlovas). Spread a little of the meringue mixture over each round—this will be the base of the pavlova. Spoon the remaining meringue into a piping bag fitted with an 5 mm (V4 inch) plain piping nozzle.

3. Pipe three small circles on top of each other on the outer edge of each base, leaving a small hole in the centre. Bake for 30 minutes, or until firm to touch. Leave to cool in the oven with the door slightly ajar.

4. When cold, dip the bases of the meringues into the melted chocolate to come about 1/8 inch up the sides of the meringues, then place on trays covered with baking paper and allow to set.

5. Combine the cream, extra Confectioner’s sugar and rind, stirring until just thick. If necessary, beat slightly. Spoon into a piping bag fitted with a small plain nozzle and pipe into the meringues. Top with fruit and passionfruit pulp.