Mini Raspberry Pavlova

Preparation

1. 1

   Heat the raspberry puree, 115 g of sugar, and the raspberry pieces to 40°C, then add 50 g of sugar and the pectin. Bring to a boil, let it cool, and refrigerate.

2. 2

   To make the raspberry whipped cream, whisk the cream with the mascarpone and icing sugar until creamy. Add the raspberry puree and mix.

3. 3

   To assemble, grate the meringue shells on the rounded side to make them stable. Fill the centre with the raspberry confit and pipe the raspberry mascarpone whipped cream on a turntable.

4. 4

   Decorate with a chocolate disc and a meringue pearl.