Start by whipping your cream, I use an electric mixer but if you've got strong enough arm muscles you can do it by hand. If you're using an electric mixer check it regularly to ensure that you don't over-whip it (take a look at my tip at the bottom if you do!). You want it to be soft and smooth but firm enough to hold it's shape if you remove the beaters (although in a slightly sloppy way rather than really firm).
While the cream is whipping, remove the green bits from your strawberries and chop then into slices.
Once your cream has whipped, add the vanilla extract and fold it in so it's evenly distributed
Spoon the cream into the meringue nests and top each one with strawberry slices. If strawberries are out of season you may find they're a little sharp. If this is the case sprinkle a pinch of caster sugar over each one to add a little extra sweetness.
Use a peeler to shave a little dark chocolate on top of each one and serve (they also look really pretty garnished with some mint leaves if you have any).
Timings given assume you're using ready-made meringue nests.
Makes 8 mini pavlovas (easily increased to make as many as you like)
To ensure that your pavlovas don't go soft and soggy I recommend making them as close to eating as possible, they'll still taste good if left for longer (I've kept mine in the fridge and happily enjoyed it the next day) but it will lose it's crispness as the cream soaks into the meringue.
Calories: 138kcal | Carbohydrates: 15.8g | Protein: 1.5g | Fat: 7.7g | Saturated Fat: 4.7g | Fiber: 0.6g | Sugar: 14.9g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.