Mini pavlovas with red fruit and chocolate

1. Preheat the oven to 120 °C. Line a baking tray with baking paper.
2. Beat the egg whites with the salt in a mixer in a clean bowl until stiff. Add the granulated sugar spoon by spoon, at about 30 second intervals. Continue to beat the eggs until the sugar crystals have completely dissolved. You can check this by tasting or by rubbing the egg white foam between your fingers; if it is smooth, the egg white is ready. Sieve the cornflour onto it and add the vinegar. Fold it gently into the egg white.
3. With a spoon, make 8 equal mounds of egg white on the baking paper and make a small dimple in the middle.
4. Bake the meringues in the middle of the oven for approx. 2 hours until crisp and cooked through. They are done when they come off the baking paper easily. Turn off the oven and leave them to cool in the closed oven for another hour. Then leave them to cool completely on a wire rack.
5. Whip the cream with the vanilla extract until stiff. Chop the chocolate and the mint leaves finely.
6. Divide the whipped cream over the meringues and garnish with the raspberries, strawberries, blackberries, pomegranate seeds, chopped chocolate and mint. Sprinkle with some icing sugar if desired for an extra festive touch.

Tip: Egg yolks can be kept in the fridge for 2 days. You can use them to make mayonnaise or for example a béarnaise sauce. Or delicious lemon curd.