Method

• Pavlova
• Heat oven to 120°C fan forced. Using a pencil, mark out a 20cm circle onto baking paper, using a dinner plate as a guide. Place baking paper, pencil side down, onto a baking tray.
• Place egg whites in a stand mixer fitted with a whisk attachment and whisk to soft peaks. With the motor running, gradually add caster sugar 1 Tbsp at a time, beating well between each addition, until thick and glossy and sugar has completely dissolved; fold through vanilla, vinegar and cornflour. Spread meringue inside the circle on the prepared tray, creating a crater by making the outside of the pavlova a little higher than the middle.
• Place pavlova in the oven, then immediately reduce the temperature to 100°C. Bake for 2 hours or until dry and crisp. Turn off the oven and cool with the door ajar for at least 4 hours.
• Chocolate Mousse
• Place chocolate and butter in a small saucepan over low heat and stir until melted and smooth; remove from heat. Fold through egg yolk and cream and set aside.
• Whisk egg white until soft peaks form; gradually add sugar and beat until stiff peaks form; fold through the chocolate mixture. Set aside in the fridge for 2 hours.
• Sour Cherry Compote
• Place cherries in a medium bowl. Whisk reserved liquid and cornflour together in a small bowl and pour into a small saucepan with sugar; bring to the boil, stirring constantly, then simmer for 2-3 minutes or until thick and mixture coats the back of a spoon. Pour over cherries and mix well. Set aside to cool.
• Assemble Pavlova
• To assemble pavlova, spoon the chocolate mousse over the centre of the pavlova, top with cherry compote followed by mixed berries and dust with icing sugar.