Mini Fruit Pavlovas with White Chocolate Cream

For the Pavlova, preheat oven to 170˚C/Gas Mark 3/150˚C fan. In a stand mixer, beat egg whites until foamy, then add cream of tartar and salt

Increase speed to high and beat until soft peaks start to form, then gradually add sugar, beating until glossy stiff peaks form 

Sift corn flour over top, pour in vinegar and vanilla, and fold into the egg whites

Scoop 125ml / 1/2 cup for 8 equal portions onto large parchment paper-lined baking sheet. Using a large spoon swirl and shape into 8 cm mounds with a 1 cm depression in the centre

Bake for 5 minutes, then reduce temperature to 140°C/Gas Mark 1/130°C fan and continue baking for 55 to 75 minutes more, or until the outside is crisp and dry

Turn off the oven and let stand in the oven for another hour. After an hour, remove to cool completely

For the White Chocolate Cream, place callets in a heatproof bowl, then heat the cream to just a boil. Pour the cream over the callets and let stand for 1 minute

Whisk until smooth then chill in the refrigerator until cold, overnight is best. Beat until light and fluffy

For the Coulis, blend 75g blackberries, icing sugar and lemon juice until smooth. Strain in a fine-meshed sieve

To serve, fill each pavlova with 50ml/1/4cup dollop of white chocolate cream and garnish with 3-5 blackberries, 1/2 tsp lemon zest, 2 tbsp coulis and sprinkle with Callebaut® Dark Chocolate Blossoms