Summer Berry Toffee Pavlova

For the Pavlova:

• 4 egg whites
• 1/4 tsp cream of tartar
• 1 cup caster sugar
• 4 tsp cornflour (cornstarch)
• 1 tsp vanilla essence
• 2 tsp white vinegar
• Mixed berries (blackberries, raspberries)
• Macadamia nuts or hazelnuts
• Cream

For the Toffee Sauce:

• 1/2 cup white sugar
• 3 tbsp water
• 2 tbsp golden syrup (or light corn syrup)

1. Prepare the Pavlova Base:
   • Preheat your oven to 120°C (250°F).
   • In a stand mixer or large bowl, beat the egg whites and cream of tartar until stiff peaks form.
   • Gradually add the caster sugar, a spoonful at a time, while continuing to beat the mixture.
   • Sift the cornflour over the mixture and gently fold it in.
   • Add the vanilla essence and vinegar, and fold gently until combined.
   • Pile the meringue mixture onto a baking tray lined with parchment paper. Shape into a 16 cm (6-7 inch) circle.
2. Bake & Cool:
   • Bake for 1 1/2 hours, or until the meringue is crisp and dry.
   • Turn off the oven and leave the pavlova to cool completely with the oven door closed.
3. Make the Toffee Sauce:
   • In a microwave-safe bowl, combine the white sugar, golden syrup, and water.
   • Microwave on high for 1 minute, then stir to dissolve the sugar.
   • Continue microwaving for another 2-3 minutes, or until a small amount of the toffee dropped into cold water hardens into a firm ball.
4. Assemble the Pavlova:
   • Whip the cream until soft peaks form.
   • Spread the whipped cream over the cooled pavlova.
   • Top with fresh berries and nuts.
   • Drizzle with the homemade toffee sauce.

Serve and enjoy your delightful Summer Berry Toffee Pavlova!