Classic Australian Pavlova with Summer Berries

Instructions

1. Preheat oven to 120 °C fan-forced. Line a large baking tray with baking paper and draw a 22 cm circle as a guide.
2. In a clean, dry stand-mixer bowl, whisk the egg whites on medium speed until soft peaks form, 3–4 minutes. With the mixer running, add the caster sugar one tablespoon at a time over 8 minutes. Increase to high and beat until the meringue is thick, glossy and the sugar has fully dissolved (rub a little between your fingers — it should feel smooth).
3. Fold in the vinegar, cornstarch and vanilla with a large metal spoon.
4. Pile the meringue onto the prepared circle, spreading into a round with sides slightly higher than the centre to create a "nest" for the cream.
5. Bake for 90 minutes until the outside is dry and crisp but the centre still has a slight give. Turn off the oven, prop the door ajar with a wooden spoon, and leave to cool completely inside (at least 2 hours or overnight).
6. Transfer the cooled pavlova to a serving plate. Whip the cream with the icing sugar until soft peaks form, then spoon over the centre.
7. Top with strawberries, blueberries and raspberries. Drizzle with passion fruit pulp. Serve immediately.

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