Dianne’s ‘Tis The Season Pavlova New!

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Ingredients (serves 8)
6 eggwhites
2 cups (440g) caster sugar
1/2 bottle vanillin sugar (see note)
1 tablespoon cornflour
1 tablespoon white vinegar
300ml pure cream
250g (1 punnet) blueberries
2 kiwifruit, peeled, sliced
Method
Preheat oven to 180°C. Draw a 22cm (diameter) circle on a sheet of baking paper. Place, pencil side down, on a round ovenproof plate. Using an electric mixer, beat eggwhites until stiff peaks form. Gradually add the caster sugar, vanillin sugar, cornflour and vinegar, beating constantly until thick and glossy. Spoon meringue onto baking paper, using the circle as a guide.
Reduce oven to 150°C and bake for 20 minutes. Reduce oven to 130°C and bake for 1 hour. Turn off oven and open oven door. Cool completely in oven. 3 Beat cream until thick. Top pavlova with cream, blueberries and kiwifruit. Serve.