Small Pavlova with Berries

Beat egg whites with lemon juice until stiff. Combine powdered sugar with starch and sprinkle over egg whites gently. Beat cream until shiny, combine with egg whites. Line baking sheet with baking paper. Scoop 4 mounds of cream mixture onto baking sheet, make a well in the center and of each mound and spread mixture so that cakes become about 10 cm (approximately 4 inches) in diameter. Bake in preheated oven at 100°C (approximately 200°F) for about 40 minutes or until meringues are crisp. Remove and let cool.

Prepare filling. Combine quark with vanilla sugar and rose water, mix until smooth. Beat cream until stiff and fold into quark. Clean raspberries and add about half of them into quark mixture. Pour filling into Pavolvas. Rinse, dry, hull and slice strawberries. Arrange strawberries and remaining raspberries on top of Pavlovas. Sprinkle with pistachios.