Preheat the oven to 150 fan bake.
Place the egg whites, into the stand mixer, beat on high for 30 seconds.
Slowly spoon in the caster sugar, beat on high for 8-9 minutes or until the mixture is fluffy and glossy.
You will know when the mixture is ready when you rub a small amount between your fingers and it feels smooth. If it feels slightly sanding, continue to mix for a little longer.
Add the vinegar and corn flour and beat for 45 seconds.
Ready 2 lined baking trays. Using a little bit of the mixture place a bit under corner under the baking paper so it stays in place.
Using a large piping bag and round nozzle, pipe the mixture into 10 mini pavlovas. The pavlovas should be roughly 8cm wide and 4 – 5 cm high. Carefully flatten the tops using the back in a spoon to create a slightly flatter surface.
Place in the oven, turning the temperature to 110 degrees fan bake. Bake for 1.5 hours. The pavlovas are cooked when they are firm to touch and the mixture is dry.
Keep the pavlovas in the oven. Turn the oven off and let them cool completely for ideally 5 hours or oven night.
Extract 40ml of coffee from your Nespresso machine, pop it in the fridge to chill.
Just before serving, add the chilled coffee, cream, mascarpone and sugar in a stand mixer, beat the mixture until a soft/medium peak consistency.
Spoon the coffee cream on top of the pavlovas, decorate with berries, mint leaves and icing sugar.
