6 large free-range egg whites
Pinch of salt
335g caster sugar
2 tsp cornflour
½ tsp vanilla extract +extra ½ tsp, for cream
1 tsp white wine vinegar
500ml whipping cream
2/3 cup icing sugar, sifted +extra, to dust
Edible flowers/rose petals or rosemary/mint leaves, to garnish
Preheat the oven to 180ºC (160º fan-forced). Line 2 large baking trays with baking paper. Draw 6 x 10cm circles on each of the baking sheets, leaving at least 5cm between the circles.
Using an electric mixer, beat the egg whites with the salt in a large bowl until firm (but not stiff) peaks form. Gently add the sugar, a tablespoon at a time, beating constantly, until all the sugar is incorporated and the meringue is glossy and smooth. Sprinkle the cornflour, ½ tsp vanilla and vinegar on top and fold gently to combine.
Spoon the meringue onto the prepared trays using the circles as a guide, spreading and smoothing gently with a small palette knife or spoon to fill the circle, making the meringue slightly higher on the sides to create a hollow to hold the cream and fruit later.
Place trays into the oven, turn heat down immediately to 150ºC (130º fan-forced), and bake for 25-35 minutes or until crisp. Turn the oven off and leave them to cool for another 30 minutes in the oven, then take out of the oven to cool completely on baking paper on wire racks.
Whip cream, icing sugar and extra vanilla together until fluffy and combined. Fold berries gently through whipped cream, reserving a handful of each to decorate the top of the pavlovas. Dollop berry cream onto top of pavlovas.
Decorate top of pavlovas with remaining berries, dust with extra icing sugar, and garnish with edible flowers/rose petals, or mint/rosemary sprigs, if desired.