Mini lemon custard pavlovas

Method

• 1
  Preheat oven to 120°C. Line 3 baking trays with non-stick baking paper.
• 2
  Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy. Beat in the custard powder.
• 3
  Spoon into a piping bag fitted with a 1cm star nozzle. Pipe 5cm-round nests, about 5cm apart, on the paper.
• 4
  Reduce oven to 100°C. Bake for 1 hour or until crisp and dry. Turn oven off. Leave meringues in oven, with the door closed, to cool completely.
• 5
  Divide the cream and lemon curd among pavlovas. Top with raspberries and dust with icing sugar.