Mini Pavlova (มินิพัฟโลวา)

1.Heat the conventional oven to 150°C, prepare the baking tray with the wax paper.

2.Whisk the egg whites well and add the granulated sugar one tablespoon at a time, whisking until light and fluffy, about 10 minutes.

3.Add the cornstarch, lemon juice and vanilla extract. Combine well and put the mixture in a piping bag.

4.Squeeze the meringue into 3-inch discs, use a spoon to a dent in the middle.

5.Pop into the oven, reducing the heat to 130 degrees Celsius. Bake for 1 hour.

6.After an hour, turn off the oven and open the oven door slightly, leave meringue to cool for 15 minutes before removing from the oven.

7.Make strawberry sauce by putting frozen strawberries in a saucepan with powdered sugar and lemon juice. Simmer until melted and thickened well, blend and strain, set aside to cool.

8.Make a cream cheese top by beat cream cheese until softened. Add the powdered sugar and beat well. Add cream and vanilla extract, beat until combined. Transfer to a piping bag.

9.To Serve: Squeeze the cream cheese mixture over the pavlova, topped with a little strawberry sauce, garnished with fruits and serve.