Preheat the oven to 300° F/ 150° C. Line a large baking tin with a sheet of parchment paper.

In a large mixing bowl whip the egg whites with an electric mixer at a high speed until thick and foamy.

Gradually add the sugar and continue beating until soft peaks form.

Add the lemon juice, vanilla and starch and beat for 1-2 more minutes or until stiff peaks form.

The mixture should be glossy and very thick.

Using two tablespoons make 6 “nexts” from the egg white mixture: first place dollops of the mixture on the baking sheet and shape them to make a well inside each.

Turn the oven down to 250° F/ 120° C. Bake the pavlovas for 1,5 hours. Ideally turn down to 212° F/ 100° C in the last 30 minutes to avoid browning.

The pavlovas are ready when the tops are dry when you touch them. The middle part will be a bit soft, like marshmallow.

Switch off the oven and leave the pavlovas inside with closed door for about 30 minutes.

Let the meringue nests cool to room temperature before topping and serving them.

In a bowl whisk together the sour cream and the powdered sugar.

Spoon the topping into the nest of each Mini Pavlova. Top with fresh berries.