- 100 g egg whites at room temperature
- 200 g extra-fine caster sugar
- 10 g potato starch
- 10 g white wine vinegar
- 200 ml fresh cream
- 100 g Greek yoghurt
- 2 kiwis
- 1 banana
- 15 strawberries
Using an electric whisk, beat the egg whites in a bowl with 1 tablespoon of sugar. Pour in the rest of the sugar, bit by bit, followed by the sieved potato starch and the vinegar. Whisk until the meringue is shiny and stiff.
Draw 8 circles in pencil on a sheet of baking paper by drawing round a pastry cutter with a 10-cm diameter. Turn the baking paper over and place on a baking tray. Transfer the meringue into a pastry bag with a smooth nozzle and use it to cover the base of each of the circles drawn. Create the sides as well, going round several times. Leave a hole in the centre for the filling.
Bake the mini pavlovas in the oven at 120°C for about 1 hour or until hard, but make sure that they do not go brown. Remove from the oven and allow to cool completely on a wire rack.
Just before serving, whip the cream, stir in the Greek yoghurt and use this mixture to fill the pavlovas. Top with the fresh fruit, chopped, and the small mint leaves.