Caramelised Pineapple Mini Pavlovas

• Drain and finely chop pineapple slices. • Return the frying pan to medium-high heat. Cook pineapple, turning, until lightly browned, 4-6 minutes. • Add the butter and the brown sugar and cook until golden brown and sticky, 2-4 minutes. Transfer to a bowl and set aside to cool for at least 5 minutes.

• In a large bowl, whisk thickened cream with electric beaters until soft peaks form and almost doubled in size, 3-4 minutes.

TIP: If you don't have electric beaters, use a metal whisk. TIP: For maximum volume, chill both your bowl and cream before whipping.

• Halve passionfruit. Pick and thinly slice mint leaves. • To the whipped cream, add half the mint and stir to combine.

• Dollop a spoonful of mint cream on each meringue nest, then top with the caramelised pineapple. • Drizzle with some passionfruit pulp and top with the toasted coconut and remaining mint.