Mini-Pavlovas

Because of the fruit – and the cream, for that matter – these are not cheap to make, but I always have a stash of egg whites in my deep freeze so I reckon I’m halfway there before I start. And actually, you can probably sell them for quite a lot too. You need to make sure that you’ve got a supply of paper plates and napkins, though, as they’re not small enough to eat in one neat mouthful.

What I do is take with me a large Tupperware of meringues, another airtight bowl of the whipped