The Best Pavlova in the World

Preheat your oven to 135°C. Draw a 20 cm circle on a piece of baking paper and flip it upside down on a baking tray.

Ensure your mixing bowl and whisk are completely clean and free of any fats.

In a clean bowl, add the room-temperature egg whites. Using a stand mixer on medium-low speed, beat the egg whites until soft peaks form.

Gradually add the caster sugar, 1 tablespoon at a time, with 15 seconds in between each addition. Continue beating until the meringue is glossy and stiff peaks form.

In the last 5 minutes of mixing, add the cornstarch and cream of tartar (or vinegar).

Use a small amount of the meringue mixture to stick the parchment paper onto the baking tray.

Spoon the meringue onto the parchment paper, using an offset spatula to shape it into a circle and create a slight well in the centre.

Reduce the oven temperature to 100°C as soon as you place the pavlova in the oven.

Bake for 90 minutes without opening the oven door.

Once the shell is dry and crisp, turn off the oven and leave the pavlova to cool inside the oven for 3-4 hours or overnight. This helps prevent cracking.

In a mixing bowl, whip the Emborg Whipping Cream with the caster sugar and vanilla extract until soft peaks form.

Use an offset spatula to spread the whipped cream evenly over the top of the cooled pavlova.

Arrange the sliced kiwi, strawberries, blueberries, and passionfruit pulp on top of the whipped cream.

Garnish with micro mint for a touch of freshness. Slice and serve the pavlova immediately for the best texture and flavour.