Recipe for Mini Pavlovas with Red Fruits and Red Fruit Coulis

Making the meringue: Preheat the oven to 100 degrees. Beat the egg whites with the sugar, once the mixture is frothy, gradually add the powdered sugar.

The meringue should be firm. Place the meringue in a piping bag fitted with a star tip. On a baking sheet lined with parchment paper, make 6 nests about 10 cm in diameter. Bake for one hour at 100 degrees.

Making vanilla whipped cream: Whip the cream with the sugar and vanilla seeds. The whipped cream should be firm. Keep the whipped cream chilled to prevent it from deflating.

Making the sauce: Put the frozen berries and sugar in a saucepan and heat until the mixture comes to a boil, let it cook for 15 minutes while stirring. Blend the mixture and let it cool, then put it in the fridge.

To finish the assembly: Place the whipped cream in the meringue nests. Add fresh fruit (strawberry/raspberry/blackberry/redcurrant/blueberry), and add a leaf of mint or basil for decoration. Once served, drizzle with sauce.