Mini Pimms Pavlovas

Preheat the oven to 140°C (120°c, gas mark 1) and line 2 flat baking sheets with baking parchment.

Place the egg whites into a glass or metal bowl and whisk until they are white and fluffy and stand in stiff peaks.

Add 1 tablespoon of the sugar and continue to whisk until the mixture comes back to stiff peaks. Repeat this with the rest of the sugar, adding it 1 tablespoon at a time until you have used all the sugar and the meringue is thick and glossy.

Next fit a piping bag with a plain nozzle and spoon some of the meringue into the bag. With the bag pointing downwards and starting at the centre pipe a small circle onto the baking parchment and then pipe a rim around the edge of the circle to make a small ‘nest’. If you’re not confident with a piping bag then just scoop out a tablespoon on meringue, place it on the baking parchment and use the back of a teaspoon to flatten out the centre to make a nest.

Place the meringues in the oven and bake for 1 hour until  they are pale golden in colour are crisp and lift easily from the baking parchment. Open the oven door slightly and leave the meringues in the oven to cool.

When the meringues are cool, pour the cream into a large bowl and whisk until it stands in soft peaks, then carefully fold in the pimms and strawberries until evenly mixed. Spoon this mixture into the centre of each meringue.

Finish with some fresh strawberry pieces.