Single-serve SWEETS

These individual desserts are the perfect size and simply too good to share!

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Mini berry & pistachio pavlova

SERVES 1 PREP + COOK TIME 1 HOUR 10 MINUTES (+ COOLING)

1 egg white ¼ teaspoon lemon juice, plus 1 teaspoon extra ¼ teaspoon cornflour ¼ cup (55g) caster sugar, plus 1½ teaspoon extra ¼ cup (60g) dollop cream ½ teaspoon vanilla bean paste 5 raspberries 4 strawberries 2 teaspoons toasted pistachios, chopped coarsely

1 Preheat oven to 120°C/100°C fan. Line a small oven tray with baking paper.

2 Place egg white in a medium bowl. Using a handheld electric mixer, beat until soft peaks form. Add lemon juice and cornflour. Continue to beat, adding sugar 2 teaspoons at a time, beating well after each addition until smooth firm peaks form and sugar is dissolved.

3 Spoon meringue into a 10cm (approx) circle on a prepared tray. Use a small palette knife to shape the sides, if you like.