Mini Lemon & Raspberry Pavlovas

1. Line a large baking tray with baking paper. Draw 8 x 7cm circles on the paper, leaving space between each circle. Preheat the oven to 130ºC fan bake/150ºC conventional.
2. Whisk the egg whites to soft peaks. Add the sugar gradually while whisking until the mixture holds stiff peaks, is glossy, and the sugar has dissolved. Whisk in the cornflour and lemon juice to just combine. Divide the mixture evenly between the 8 circles on the baking paper. Use a spoon to form into rounds with shallow nests in the middle.
3. Place in the oven and immediately turn the temperature down to 100ºC fan bake/120ºC conventional. Bake for 50 minutes. The bases of the pavlova rounds should be dry - open the oven door very slowly and carefully check this while they are in the oven if you can, but do not remove from the oven! Turn oven off, prop the door ajar slightly and allow pavlovas to cool completely in oven (1-2 hours).
4. Once cool, transfer to an airtight container until ready to use.

To Serve

1. Spoon thickened cream into the nest of each pavlova. Top with Barker’s Professional Lemon Fruit Curd and decorate with raspberries. Serve immediately.