Ingredients
Method
Grease four, large oven trays and line with baking paper.
Beat egg whites and sugar in the large bowl of an electric mixer for about 10 minutes, or until thick and glossy. Beat in cornflour and cream of tartar.
Using a large serving spoon, place 20 spoonfuls of meringue (about 1/3 cup) on three prepared trays, about 5cm apart. Using a dessert spoon, place heaped spoonfuls of meringue on the remaining tray.
Cook small meringues in a very slow oven (100C) for about 1 hour, or until dry and crisp. Remove.
Cook large meringues in the same oven (100C) for about 1 hour 30 minutes, or until dry and crisp. Turn off the oven. Cool pavlovas in the oven with the door about 15cm open for 1 hour. Remove.
Just before serving, reserve half the cherries with their stem attached. Pit the remaining cherries and cut them in half. Drain syrup from hibiscus flowers. Using scissors, cut petals from three of the flowers, and keep the remaining for another use.
Drain syrup from hibiscus flowers. Using scissors, cut petals from three of the flowers, and keep the remaining for another use. Beat cream in small bowl of an electric mixer until soft peaks start to form.
Beat cream in small bowl of an electric mixer until soft peaks start to form.
Top meringues with cream and decorate with strawberries, cherries, and hibiscus flowers. Arrange meringues on a large board in a wreath shape, as pictured. Drizzle with syrup. Scatter over pistachios.
