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Preheat oven to 320°F. Mix together pavlova meringue in a bowl. Pipe the meringue onto the prepared tins.
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.
Beat mascarpone together with powdered sugar and vanilla. In a large bowl, whip the cream until thick. Add the whipped cream to the mascarpone
Pipe or spoon the filling into the holes of the mini pavlovas. Top with fresh berries and mint leaves. Serve immediately!
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