Mini Pavlovas with Amarettini and Redcurrants

4- 4 ½ oz. of meringue nests

4/5 cups of fresh cream

8 Amarettini macaroons

8 springs of redcurrants

1 spoonful of bitter cocoa

Wash and dry the redcurrants. Whip the cream and mix in half of the Amarettini  macaroons.

Gently hollow out the meringue nests and fill them with cream and Amarettini biscuits mixture.

Sprinkle with cocoa, then garnish each mini pavlova with the redcurrant springs and

remaining Amarettini macaroons. Serve right away, or keep chilled until ready to eat.