Start to add the sugar slowly while continuing to whisk, until the sugar is gone and the meringue is forming stiff peaks that look glossy

Add cornstarch and whisk until combined

Transfer to a piping bag with an open star nozzle. On A4 paper draw 7cm circles using a pen, to mark the shape of the pavlovas, and then place on a baking sheet, under a sheet of baking parchment

Starting from the centre of each circle you drew, draw a spiral with the meringue of 3 layers. Make an indent in each with a spoon

Remove the A4 paper, then bake in the preheated oven for 2.5-3 hours. Switch off the heat and let them cool completely in the oven

For the frosting, in a large bowl combine icing sugar, cold double cream and cream cheese. Beat for a few minutes till firm

Pipe frosting into the meringue and top with your favourite berries and mint. Serve immediately, and enjoy!