Pavlovas and sauces can dessert platter made up to one day ahead making prep easy. Store pavlovas in an airtight container at room temperature, in a cool place. Keep sauces in airtight containers in the fridge. 20 second bursts until warm before serving.
Place paper, trace-side down, onto prepared trays. To make mini pavlovas, beat egg whites in a large bowl of an electric mixer until frothy. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until sugar is dissolved. Continue to beat for a further 5 to 6 minutes to form a thick and glossy meringue.
Dot six to eight drops of colouring randomly over meringue. Gently fold twice only, to create a marbled effect. Spoon meringue evenly into circles on trays. 4 Dot another drop of colouring onto each meringue and use a skewer to swirl through. 1 hour, or until pavlovas are dry and firm to touch. Leave pavlovas to cool in oven with door ajar for 1 hour.
