Beat whites in your stand mixer until thin cords start to form.

Slowly add scoop for scoop castor sugar.

The setting should be on low until all incorporated about 4 to 5 mins.

Then with a spatula, stir in the icing sugar well.

Rub the meringue between your fingers it should be smooth, and glossy, and not
grainy. Place In Piping bag with a star nozzle no. 867.

Then pipe swirls in a round circle on parchment paper the size of a dinner
plate.

Pipe some extra small meringues in white then color your egg whites with a drop
of Crimson food coloring and pipe some small pink meringues, bake in a slow oven 85 C for 2 hours.

Turn off oven heat and leave in oven overnight.

Whip the fresh cream until stiff.

Whip 1 packet x 199 g marshmallow frosting mix according to directions.

I added 1 tsp strawberry essence and a drop of pink Crimson coloring to make it
pink.

Place both whipped cream and whipped marshmallow frosting in separate piping
bags add them both into a larger ziplock bag, cut the corner, and pipe swirls
around the pavlova.

It will come out in two colors.

Decorate with fresh red currants, cherries, blackberries, and blueberries.

Add a few sprigs of mint and a drizzle of granadilla pulp to the top.

Add your smaller meringues for decoration.

Lastly, add sifted icing sugar.