COOK: no cook recipe
SERVING: 4 people
AUTHOR: Matilde Vicenzi
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.