- Firstly pre-heat the oven to 130oC/250F.
- Place the egg whites into a large bowl and, using an electric hand whisk on a low speed, begin whisking. After around 2 minutes, when the whites are foamy, increase the speed and whisk until soft peaks. Next, add the sugar spoon-by-spoon on a high speed until fully combined and until the graininess has gone. Then fold in the corn flour and vinegar.
- Take a baking tray and line it with baking paper (make sure it really is the non-stick version), spoon the meringue onto the tray in a circle, make a slight dip in the centre for the fruit and then bake for 1 hour 15 minutes. You want the meringue to be crisp on the outside and soft on the inside. When it is cooked, take out of the oven and cool.
- Spread the crème fraîche on the pavlova and top with the sliced peaches and nectarines, finally top with a sprinkling of blueberries.