600ml tub thickened cream, whipped
Fresh passionfruit pulp, fresh raspberries, blueberries and strawberries, chocolate Flake bites and chopped Crunchie chocolate bars, to serve
6 egg whites, at room temperature
1 ½ cups caster sugar
1 teaspoon white vinegar
1 teaspoon cornflour
Liquid pink food colouring
3 ½ cups frozen raspberries (350g)
1/3 cup caster sugar
200g block dark cooking chocolate, finely chopped
2/3 cup pure cream
Trace eight x 7cm circles, about 2cm apart, onto each of two sheets of baking paper. Grease two large oven trays. Place paper, trace-side down, onto prepared trays.
To make mini pavlovas, beat egg whites in a large bowl of an electric mixer until frothy. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until sugar is dissolved. Continue to beat for a further 5 to 6 minutes to form a thick and glossy meringue. Beat in vinegar and cornflour.
Dot six to eight drops of colouring randomly over meringue. Gently fold twice only, to create a marbled effect. Spoon meringue evenly into circles on trays. Gently spread to edges. 4 Dot another drop of colouring onto each meringue and use a skewer to swirl through.
Cook in a very slow oven (120C) for about 1 hour, or until pavlovas are dry and firm to touch. Turn off oven. Leave pavlovas to cool in oven with door ajar for 1 hour. Remove.
To make raspberry sauce, combine raspberries and sugar with 1 tablespoon water in a large saucepan. Stir over a low heat until sugar is dissolved. Bring to boil. Gently boil for about 5 minutes or until thickened. Remove. Strain through a sieve over a bowl. Discard seeds. (Makes 1 cup.) Cover and refrigerate.
To make chocolate sauce, place chocolate and cream in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from pan. Cool slightly. (Makes 1 1/3 cups.)
To serve, place whipped cream, passionfruit pulp and sauces in separate serving bowls. Arrange on a serving platter or board with pavlovas, berries and chocolate.