Preheat oven to 320°F. Mix together pavlova meringue in a bowl. Pipe the meringue onto the prepared tins.
1
Put baking tin in the oven and lower to 245°F. Bake for 30 mins and lower to 200°F. Turn off oven & open the door half way. Leave inside to cool down.
2
Beat mascarpone together with powdered sugar and vanilla. In a large bowl, whip the cream until thick. Add the whipped cream to the mascarpone
3
Pipe or spoon the filling into the holes of the mini pavlovas. Top with fresh berries and mint leaves. Serve immediately!
4
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