Meringue Base

Preheat oven to 140 degrees Celsius (fan forced)

250gm egg whites at room temperature (8-7 eggs)

Pinch salt

500gm caster sugar

20gm cornflour

1 tea sp white vinegar

1. In a clean and dry electric mixer bowl add in egg whites and pinch of salt. Whisk in stand mixer on medium until ribbons form on the surface.

2. Add in caster sugar one spoonful at a time until it's all added in.

3. Increase mixer speed to high and whisk on high for 6 -7 minutes, then turn off mixer.

4. Fold through cornflour and white vinegar with a spatula until incorporated.

5. Line a baking tray with baking paper, dotting the corners in between paper and tray with meringue to help keep the baking paper down in a fan forced oven.

6. Pile meringue into the centre of the tray before scooping the sides upward with a palette knife to the centre, before flattening the middle soy have a uniform base.

7. Place into oven and immediately turn the temperature down 100 degrees Celsius and bake for 70 minutes. Turn off oven and allow pavlova to cook in the oven as the temperature drops and let sit in there (door closed) for 6 hours or overnight to form thick crust

Grapefruit Curd

8 egg yolks

290gm caster sugar

1 grapefruit

160gm butter (coarsely cubed)

Pinch salt

1. In a small saucepan add in sugar and the zest of the grapefruit. Using a spoon mix together everything to allow the oils to come out of the grapefruit. Squeeze the juice out of the grapefruit, making sure remove pips and any pieces, you want just the juice. Add yolks and grapefruit juice to saucepan with sugar and whisk together.

2. Place on medium heat and add in the butter, and slowly whisk for 5 minutes, making sure you don’t leave it alone. Take off heat and continue to whisk in a pinch of salt, whisking slowly for a minute as it cools down.

3. Pour through sieve into bowl, add cling film touching the curd as not to grow a skin and place in fridge.

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.

The Build

5 strawberries (washed and halved)

5 blackberries (washed and halved)

1 grapefruit (peeled and segmented)

Small handful of mint leaves

To build the pavlova gently remove the meringue from baking paper and place on serving plate. Top with the Chantilly cream and then a layer of the grapefruit meringue. Finish it all of with the pieces of fruit in different spots and the mint leaves as garnish.