Mini Cranberry and Port Wine Pavlovas

Pavlovas: </br>

1. Preheat oven to 160°C and line a tray with baking paper. </br>

2. In a large clean and dry bowl, beat egg whites, salt and sugar for 10min until glossy and thick. </br>

3. Beat in the cornflour and vinegar for a few seconds. </br>

4. Drop 6 large spoonfuls of the mixture onto the baking tray. </br>

5. Place tray in the oven for 10min, reduce oven heat to 130c and let the pavlovas cook for an hour until crisp to the touch. </br>

6. Turn the oven off and let the pavlovas cool inside. Remove after cooled. </br>

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Cranberry Port Jam </br>

1. Place all ingredients in a small saucepan on medium heat. </br>

2. Whisk until well combined. When it starts to bubble, reduce heat to low and let simmer for approximately 5min, stirring occasionally. </br>

Assemble: Layer pavlova bases with freshly whipped cream and cranberry port jam, garnish with mint sprigs.