Step 1

Preheat the oven to 160°C. Line a large biscuit tray with baking paper and draw a 20cm circle on the paper.

Step 2

Whisk eggwhites and sugar in a bowl for 15 minutes or until thick, glossy and sugar dissolves. Whisk in the cornflour and vinegar until combined. Spoon mixture into the centre of the circle template, smooth the surface. Using a small palette knife drag the meringue from the bottom upwards into peaks. Place in oven and reduce oven to 100°C. Bake for 1 hour 20 minutes or until outside is crisp and dry. Turn off oven and leave meringue in oven with the door ajar for at least six hours or until cooled completely.

Step 3

For the spiced peaches, place sugar, allspice, cardamom, cinnamon, berries, passionfruit pulp and 1/2 cup (125ml) water in a saucepan over medium-low heat, stirring until sugar dissolves. Simmer for 8-10 minutes until slightly thickened. Place the peaches in a bowl and pour over the spice mixture. Chill for 1 hour.

Step 4

Combine mascarpone and vanilla in a bowl, then gently spoon into the centre of the pavlova. Top with spiced peaches and passionfruit syrup. Serve immediately.