• Beat the egg whites until foaming light and then add the white vinegar. For best results, don’t use a plastic bowl.
• Continue beating until the mixture is thick, stiff and slightly dry.
• Gradually add the castor sugar, beating continuously.
• The mixture must be firm and shiny and retains its shape. Fold in the sifted cornflour.
• Shape the mixture onto a well-greased piece of greaseproof paper, foil or non-stick paper.
• Bake at 140°C for 15 minutes, reduce the temperature to 120°C and bake for another hour, or until the outer meringue is firm and dry. Remove from the oven and set aside to cool.
• Filling: Beat the cream until stiff, stir in the Hinds Spices Cinnamon and icing sugar. Fill the Pavlova with the flavoured cream, top with fresh berries and mint and spoon over the Rhodes Quality Granadilla Pulp.

Chef’s tip:

• To save time, use a store-bought meringue nest and fill it with the flavoured cream, berries and granadilla pulp.