For the meringue
For the filling
Preheat your oven to 100°C, gas mark ¼. Line a baking tray with baking paper and trace an 20cm circle on it.
Place the egg whites in the large bowl of a stand mixer fitted with the whisk attachment. Make sure there are no traces of fat from either the egg yolks or residue in the mixing bowl or on the whisks.
Start whisking the eggs at a medium-low speed until broken up and frothy. Add the cream of tartar and continue whisking on medium to high speed until the egg whites start to form soft peaks.
Start adding the sugar 1 tablespoon at a time, whisking on high speed, until all the sugar is well incorporated and the meringue is smooth and glossy.
Fold in the vanilla.
Place the meringue in the centre of the circle drawn on the baking parchment.
Shape it into a dome using a small offset spatula. Smooth the sides from bottom to top to create a rounded dome shape.
Using your finger, clean the bottom of the dome where it starts on the paper to create a neater bottom.
Bake for 1 hour, then reduce the oven temperature to 75°C and bake for another hour, then reduce it to 50°C and bake for the last hour.
Switch off the oven and open the door slightly. Allow the meringue to cool off inside. In humid weather, make sure the AC is on in the kitchen. Once cool, keep airtight until ready to use, for a maximum of 4 days.
To prepare the filling, place the mascarpone in a large bowl of a stand mixer. Using the whisk attachment, beat the mascarpone at a medium speed for 2 minutes until creamy.
Lower the speed, add the cream, then gradually increase the speed until you reach a high speed. Whip for a few minutes until thick and fluffy, being careful not to over whip.
Fold in the vanilla.
Place it in an airtight container in the fridge until ready to use. To assemble the Pavlova, place the cooled meringue on a serving plate, fill it with the whipped mascarpone and top with the berries. Add a few edible flowers.
Any leftover filling and berries can be served in separate bowls on the side.