Start by making the pavlova shell. Whisk the egg whites with a few drops food colour till stiff then gradually add in the sugar in spoonfuls beating constantly. Fold in the vanilla and corn flour. Spread the meringue onto a baking tray lined with non-stick paper and form into 2 rounds. Bake in the oven at 130°C for 1 hour. Meanwhile, make the coulis by cooking together the frozen berries with 2 tbsp. caster sugar for 10 minutes to form a jam. Allow to cool down completely.

For the filling, whip the cream and vanilla till stiff and whisk in the mascarpone. Place 1 meringue round onto a serving board and spoon over ½ the cream filling and ⅓ of the coulis. Cover with ½ of the strawberries, sliced. Repeat the process and finally finish off with the raspberries on top and any remaining coulis.