- Step 1
Preheat oven to 120°C or 100°C fan and grease a large oven tray (a round pizza tray works best for this). On a sheet of baking paper the size of the tray, use a plate as a guide to draw a 23cm circle, then a 13cm circle inside it. Place the paper on the tray, pencil-side-down.
- Step 2
Using an electric mixer, beat egg whites until soft peaks form. Add sugar, a spoonful at a time, beating until dissolved between each addition until the mixture is thick and glossy. Add cornflour and vanilla and beat briefly, until just combined.
- Step 3
Using the pencil lines as a guide, scoop large spoonfuls of meringue onto the tray to form a wreath shape, as shown below. Use the back of a spoon to make an indentation in the top of meringue, all the way around the centre. Bake for 1½ hrs, then turn off the oven, prop the door open slightly and leave to cool completely.
- Step 4
To serve, carefully run a large knife between the pavlova and the paper to loosen it, then slide onto a serving plate. Whip the cream to soft peaks and spoon over the top of the pavlova. Top with the berries.