I used Nadine Ingram’s pavlova recipe which is available on

the Gourmet Traveler website.

A couple important tips and tricks for a gorgeous pavlova.

• You’ll know when your meringue is ready in the stands mixer

  when you can rub some of it between two fingers and you cannot

  feel any grainy sugar in it.

• You can gently roll your cornflour and white vinegar on the

  lowest setting at the end instead of folding, to keep it easier. Just a couple of twirls and you’ll be done.

• You have to let it rest. Overnight is really the perfect amount of time. Best time to cook the pan, is before bed and then do it up the next day.

Vanilla Chantilly Cream

1 tbl sp vanilla paste

1 tbl caster sugar

300ml thickened cream

Whisk all together until you have soft light peaks. Should be able to hold itself.

1 punnet blackberries (halved)

1 punnet strawberries (topped and quartered)

1 punnet blueberries

1 punnet raspberries

To plate spoon your cream on top and even it out before gently before layering your berries. Start with you blackberries, then strawberries, then blueberries and then raspberries and repeat this until you have a mountain of fruit. Sift some icing sugar on top to finish.