Step 1

Pre-heat oven to 160°C / 320°F. Using a brush or paper towel, oil a baking tray then line with baking paper and smooth it out to the edges.

Step 2

Using a mixer or beaters, whip egg whites on medium until you have soft peaks. Start to slowly pour in the caster sugar, then beat on high for 8-10 minutes until glossy and smooth. The sugar should be dissolved at this point.

Step 3

Add cornflour, vinegar and vanilla essence and fold through on low until mixed through for around 30 seconds.

Step 4

Spread meringue mixture out on the lined baking tray, leaving a 2cm / 1 inch gap around all sides. Bake for 14 minutes or until you see it begin to brown.

Step 5

Meanwhile, prepare another piece of baking paper the same size as the tray and powder with icing sugar.

Step 6

Remove pavlova from the oven and flip out onto the powdered baking paper. Carefully peel and remove the original baking paper and allow the pavlova to cool completely (around half an hour).

Step 7

Meanwhile, whip the thickened cream and icing sugar on high until thick and fluffy (around 1-2 minutes). Reserve around ½ cup of whipped cream for the topping. Slather the remaining cream onto the base of the pavlova. Top with half the blueberries and sliced strawberries.

Step 8

Using the paper, begin to fold the pavlova up and away from you. You can roll the long edge for a longer roll, or roll the short edge for a taller but shorter roll. Once rolled into a roulade, with the edge on the bottom, use the baking paper to cover the roll, then wrap in a tea towel and place in the fridge to set for a minimum of 2-3 hours.

Step 9

Once ready to serve, unwrap from the paper and place on a serving plate. Top with the reserved whipped cream, blueberries and strawberries, or any other toppings of your choice.