A delicious layered pavlova with marshmallow meringue in the inside and a crunchy outside served with cream, strawberry jam, strawberries and blueberries. You'll have to restrain yourself from eating the whole thing in one go!
Preheat oven to 150 degrees C. Line two baking trays with baking paper.
Whisk eggs whites and caster sugar in an electric mixer on high until soft peaks form. Add cornflour and vanilla then continue whisking on high until the meringue is set. The meringue is set when you can tip the bowl upside down and it doesn't fall out.
Divide the meringue evenly between the two baking trays making two large meringue disks.
Bake for 45 minutes. When done, turn off the oven and open the door, leave the meringues in the oven and allow to cool completely.
Place cream, 1/4 cup caster sugar and vanilla extract to taste in electric mixer bowl. (I put about 2 drops of vanilla) Mix on high until the cream is whipped.
Place first meringue layer on serving plate. Spread strawberry jam evenly over the top and spoon whipped cream evenly over the jam. Place second meringue layer on top and spoon the remaining whipped cream on top. Add sliced strawberries and blueberries on top.