Preheat the oven to 180°C (350°F) and line two baking trays with baking paper.

In a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form.

Gradually add the caster sugar, one tablespoon at a time, then add the vanilla extract. Continue whisking until the meringue is glossy, stiff, and the peaks hold their shape.

Gently fold in the cream of tartar and cornflour with a rubber spatula until combined, being careful not to deflate the mixture.

Use a piping bag or spoon to place circles of meringue onto the prepared trays. Make a slight dip in the centre of each meringue to hold the cream and fruit later. You should get around 15 mini pavlovas, depending on size.

Place the trays into the oven and immediately reduce oven temperature to 100°C (210°F). Bake for 40 minutes, or until the outside is firm and dry to the touch.

Turn off the oven and leave the meringues inside to cool completely. This helps prevent cracks.

Once the meringues are completely cold, spoon on the whipped dairy free cream into the centre of each cooled meringue. Top with fresh fruit.

Serve immediately and enjoy!