Mini Pavlova

For the pavlova

Preheat oven to 150 celcius (300 fahrenheit)

Whisk the egg whites (with cream of tartar) until you get soft peaks

Add a pinch of salt, then add the sugar (1tsp at a time), until you get stiff peaks

Towards the end, add the lemon juice (and cornstarch)

Transfer the meringue onto a tray lined with baking paper - make them as small or big as you like, mine were about 7ish cm in diameter before I put them in the oven

Place in the oven - after 5 minutes, decrease the temperature to 120 celcius (250 fahrenheit) , and bake for approximately 80 minutes (decrease the temperature further if it's getting too brown, the temperature varies from oven to oven)

When the time has passed, turn the oven off, leaving the meringues inside until completely cold - then you can take them out and leave under a cloth over night (or you can just leave it in the oven over night)

For the cream

Whip the cream, fold in the lemon peel and vanilla essence, place on the meringue

Cut the fruit, place on the cream

Cut the pavlova, place in your mouth