Pav in a cup

Method

• 1
  Preheat oven to 140C/120C fan forced. Lightly grease six 250ml (1 cup) ovenproof cups or ramekins and dust lightly with cornflour.
• 2
  Use electric beaters to beat the egg whites in a clean dry bowl until soft peaks form. Gradually beat in the sugar, 1 tbs at a time, until mixture is thick and glossy and sugar has dissolved. Fold in the cornflour and vinegar until just combined. Spoon the mixture among the cups. Bake for 30-35 minutes or until crisp. Turn oven off and leave in the oven with door slightly ajar to cool completely.
• 3
  Use a balloon whisk to lightly whisk the cream in a bowl until just firm. Lightly crush the raspberries with a fork and fold through the cream. Top pavlovas with the cream mixture and white chocolate curls.