Step 1

Pre-heat oven to 120°C (100°C fan-forced). Line a large baking tray with baking paper, drawing a 20cm circle on the paper.

Step 2

Place egg whites and cream of tartar into the bowl of an electric mixer. Beat until firm peaks have formed. Gradually add sugar a little at a time, until all has been incorporated. Continue beating for 2 minutes once all of the sugar has been added.

Step 3

Reduce mixer to slow speed and add cornflour, mixing until just combined. Spoon mixture onto baking paper and spread within the circle. Bake for 1½ hours and turn oven off. Leave pavlova to cool in the oven. Keep in a sealed container once cooled prior to decorating and serving.

Step 4

Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova. Decorate pavlova with berries and shaved chocolate.