Ravneet’s Tutu Pavlovas have pillowy meringues, filled with lashings of Chantilly cream and juicy fruit, and topped with a delicate meringue figure in the fifth position, named in tribute to famous Russian ballerina Anna Pavlova.
Preheat the oven to 160°C/140°C fan/325°F/Gas 3.
For the meringue, in a stand mixer fitted with a whisk attachment, whisk the egg whites until soft peaks form.
In a small bowl, stir together the two sugars. Gradually add the sugars to the egg whites, a tablespoon at a time, whisking well between each addition and continuing until all of the sugar is fully incorporated and the meringue is thick and glossy.
In a small bowl, mix the vinegar, cornflour and vanilla bean paste until smooth, then add to the meringue.
For the ballerina tutus, transfer 2/3 of the meringue into a piping bag fitted with a large open star nozzle. Pipe rings of stars around the upturned half sphere moulds, starting at the base and working up to the top, being careful not to leave any gaps. These are the ballerina tutus.
Divide the remaining meringue between a piping bag fitted with a writing nozzle and a piping bag fitted with a 1cm round nozzle. Using the template, pipe 6 ballerina bodies using the writing nozzle and three 7cm discs using the 1cm round nozzle.
Using a paintbrush, carefully flick pink lustre dust onto the ballerina bodies.
Bake for 25 minutes. The tutus should be crisp on the outside and slightly gooey underneath. The ballerina bodies and discs should be crisp and dry.
Meanwhile, make the red berry coulis. In a small bowl, mix the cornflour and water together to make a slurry.
Add the slurry, berries and icing sugar to a small saucepan and bring to the boil over a high heat. Continue to cook for 3 minutes until slightly thicker, stirring occasionally. Remove from the heat and pass the coulis through a fine sieve to remove the seeds. Leave to cool.
Make the Chantilly cream. In a stand mixer fitted with a whisk attachment, or in a large bowl with a hand whisk, whisk the cream, vanilla and icing sugar until just stiff. Transfer to a piping bag fitted with a large round nozzle. Place in the fridge until needed.
Prepare the berries for decoration. Quarter the strawberries and halve the raspberries. Set aside.
Gently remove the tutus from their moulds, and the ballerina bodies and the meringue discs from the parchment, then leave to cool.
Pipe a swirl of Chantilly cream on to each meringue disc, then top with some piped red berry coulis and a few berries. Sit a tutu on top of each meringue disc to cover the cream and berries.
Attach one ballerina body to each tutu, using a little Chantilly cream to stick.
Place a few berries and a few drops of coulis around the base of the ballerina bodies to finish.