Instructions

1. Preheat oven to 150 degrees. 
2. Separate egg whites into a large mixing bowl, add the salt and whisk with electric beaters until soft peaks form.  
3. Slowly fold in the sugar, about a tablespoon at a time. It should be glossy with firm peaks. Make sure you can’t feel any sugar grains between your fingers. 
4. Line an oven tray with baking paper, spoon mixture on a tray, shaping how you would like it to look. Keeping in mind it will increase in size by about a third.  
5. Place in oven and cook at 150 degrees for 30 minutes, then turn the oven down to 100 degrees and cook for a further hour. Do not open the oven until the hour is up. 
6. Once cooked, turn off the oven, keeping the pavlova in the oven to cool with the door slightly ajar. 
7. Meanwhile, to make the berry compote, place the berries, lemon juice and honey in a pot on medium heat and cook until the berries are soft and thick. Pour into a bowl, and place in the fridge to cool.  
8. In a separate mixing bowl, add the cream, vanilla and icing sugar and whisk with electric beaters until the cream forms a thick, whipped consistency, careful not to over whisk the cream into butter.  
9. Once the pavlova is completely cooled, transfer on to your favourite serving dish. Spoon berry compote and cream on top and garnish with fresh berries, fruits and flowers to serve.