Recipe adapted from Donna Hay’s Brown Sugar Cupcake Pavlovas
150ml eggwhite (approx 4 eggs)
1 cup (175g) brown sugar
2 tablespoons cornflour (cornstarch), sifted
2 teaspoons white vinegar
2 teaspoons rose water
Pink food coloring if desired
Preheat oven to 150 degrees C (300 F). Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy. Add the cornflour, vinegar, rose water, pink food coloring and whisk until just combined. Spoon into 12 x ½ cup capacity (125ml) muffin tins lined with cupcake papers. If you have an ice-cream scoop, use it to scoop the mixture into the cupcake papers to get a lovely round shape. Reduce oven to 120 degrees C (250F) and bake for 1 hour. Turn the oven off and allow the pavlovas to cool completely in the oven.
1 cup (250ml) double (thick) cream
1 pint fresh raspberries
½ cup canned lychees drained and patted dry
Carefully cut the pavlova tops off and set aside. Fill cupcakes with cream and layer with fresh raspberries and lychees. Top off with more cream if desired, then sandwich with tops.