Prepare the baking paper for the Pavlova by drawing a large circle (approx 10 inches/26 cm in diameter) on to baking paper and then turning the paper over (so that you can still see the circle).
Place on a large baking tray (big enough to take the circle with room to spare). Set aside.
Preheat the oven to 200C/400 F/Gas 6 and line a small, deep baking dish with baking paper.
Weigh the caster sugar into the dish and heat in the oven for 7 minutes (this helps to give the meringue a stable, glossy texture).
While the sugar is heating, whisk the egg whites (preferably in a stand mixer). Whisk slowly at first (to allow small stabilising bubbles to form) and gradually increase the speed, whisking until the egg white forms stiff peaks.
Take the hot sugar from the oven and turn the oven down to 110 C/225 F/Gas ¼. Leave the oven door open to enable the oven to cool quicker.
With the mixer on full speed, add the hot sugar to the egg whites a teaspoon at a time, whisking continually and making sure the mixture has returned to ‘stiff peaks’ before each addition. Continue until all the sugar has been added.
Once all the sugar has been added, whisk on full speed for at least 5 minutes until truly stiff and glossy. To test whether the mixture is ready, rub a small amount of the mixture between thumb and finger. If it is still gritty with sugar, continue to whisk until smooth.
Finally add any flavouring to the meringue mix and whisk or fold through.
Shape the Meringue
Spread a good layer of the meringue on the baking paper to make a thick circle (to the line of the drawn circle).
Take a piping bag, trim off the end and turn inside out (leaving about an inch inside the turn to grab and turn back).
Paint three or four stripes of edible food colouring paste from top to bottom of the inside of the piping bag about half the length of the bag.
Insert your chosen large piping tip and pull the point back through to turn the bag back the right way (the colour should be on the inside).
Fill the bag with meringue, squeezing and squishing a little to remove any air pockets.
Pipe swirls around the outside edge of the white meringue circle that you have already spread onto baking paper, to completely encircle it.
Bake the meringue for approx 1 hour and 30 minutes (until the base comes away for the paper easily and cleanly). Turn the oven off, leaving the meringue inside to cool with the oven.
Filling and fruit
De-stone and chop the nectarine into pieces and place the flesh in a small bowl.
Add the maple syrup and stir through. Leave for about 20 minutes to mingle.
Whisk the double cream with the vanilla powder until it forms soft peaks.
When the meringue is completely cold, fill the centre with whipped cream and pile the raspberries, blueberries and nectarines on top.
Drizzle with a little raspberry coulis (if using) and top with a sprinkle of icing sugar and a little edible glitter (optional).
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.To make dairy free, simply substitute the dairy cream for whipped coconut or dairy free cream.