8 egg whites
2 cups caster sugar
1 tablespoon cornflour
3 teaspoons white vinegar
600ml tub thickened cream
¼ cup icing sugar mixture, plus extra to decorate
2 teaspoons vanilla extract
250g punnet strawberries, halved
125g punnet raspberries
¼ cup chopped pistachios, toasted, chopped
Trace a 20cm x 30cm rectangle on a piece of baking paper. Place baking paper, trace-side down, on a greased oven tray.
Place egg whites, caster sugar, cornflour and vinegar in a large bowl of an electric mixer. Beat on high speed for about 10 minutes, or until sugar is dissolved and mixture is thick and glossy.
Dollop heaped ½-cup measures of meringue, side-by-side, with three crossways and four lengthways, inside the rectangle on prepared tray.
Cook in a very slow oven (100C) for about 1 hour and 45 minutes to 2 hours, or until dry and crisp. Turn oven off. Cool pavlova in oven with door ajar.
Carefully transfer pavlova to a serving plate or board.
Beat cream, icing sugar and vanilla in a large bowl of an electric mixer until soft peaks form. Spoon cream evenly over individual meringues. Top with berries and pistachios. Dust with sifted icing sugar.
To serve, use a spoon to remove individual meringues to serving plates.