Preheat oven to 225 degrees and cut two pieces of parchment paper to fit two baking sheets. Trace around a 4-inch round bowl with a pencil to make 4 circles on each piece of parchment paper. Flip the paper over and line the baking sheets.

In a large bowl, beat the egg whites with an electric mixer at medium speed until foamy. Add salt and cream of tarter, and beat on medium-high speed until soft peaks form. Add sugar one tablespoon at a time and beat on high speed until stiff peaks form.

Use a spoon to divide the mixture among the 8 circles on the parchment paper, using the outlines as guides to make round shells with slightly indented centers.

Bake until pavlovas are dry to the touch, about 50 - 60 minutes. Turn off oven and leave pans in the oven for 2 hours to finish cooking. Remove the pavlovas from the parchment paper and transfer to a wire rack; reserve.

In a medium bowl, combine the strawberries, raspberries, blueberries and cherries.

Put a generous scoop of ice cream in the center of each pavlova, and spoon some of the berry mixture on top. Garnish with mint sprigs and serve immediately.