Combine the egg whites, sugar, and cream of tartar in a heat proof bowl.
Whisk over a lightly simmering pot continuously until light and fluffy and all sugar is dissolved.
Transfer to a stand mixer and whisk until medium peaks form. Fold in cornflour.
Pipe 50-60 dollops of mixture onto baking paper. Flatten half the dollops, as these will form the base of the sandwich. Crumble 15g of Fresh As Raspberry Whole over the pavlovas.
Dry in the oven at 70°C for approx. 3 hours.
Whip cream to stiff peaks. Sandwich two mini pavlovas together with the cream.
