Best-ever berry cherry pavlova 

Wow friends and family with this show-stopping triple-layered berry and cherry pavlova (RECIPE BELOW). It takes a crowd favourite dessert to delicious new heights.
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BEST-EVER BERRY-CHERRY PAVLOVA
Serves 12 Prep 20 mins (+ chilling & cooling time) Cooking 1½ hours
6 Coles Australian Free Range Egg whites
1½ cups (330g) caster sugar
1 tsp cornflour
1 tsp white vinegar
600ml Coles Thickened Cream
2 tbs icing sugar mixture
2 tbs raspberry jam, warmed, strained
Mixed berries, to serve
Cherries, to serve
Icing sugar mixture, extra, to dust
Raspberry coulis
200g frozen raspberries
¼ cup (40g) icing sugar mixture
1. Preheat oven to 100°C. Line 3 baking trays with baking paper. Draw a 20cm circle on each tray and turn paper over. Use an electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add the caster sugar, 1 tbs at a time, whisking well after each addition. Continue whisking for 2 mins or until thick and glossy and sugar completely dissolves.
2. Add the cornflour and vinegar. Gently fold until just combined. Divide the mixture into 3 even portions. Spoon onto circles on the lined trays. Using each circle as a guide, spread to a 20cm disc. Bake, swapping trays halfway through cooking, for 1½ hours or until dry to touch. Turn oven off. Leave in oven, with door ajar, for 1 hour to cool completely.
3. Meanwhile, to make the raspberry coulis, combine the raspberries and icing sugar in a saucepan over medium heat. Bring to a simmer. Cook, stirring, for 1-2 mins or until raspberries collapse and mixture thickens slightly. Strain through a fine sieve into a jug. Place in fridge to chill.
4. Use an electric mixer to whisk cream and icing sugar in a bowl until soft peaks form. Add jam. Use a metal spoon to gently fold until just marbled through.
5. Place 1 meringue disc on a serving plate. Spoon over one-third of the cream mixture. Continue layering with remaining meringue discs and cream mixture. Top with berries and cherries. Dust with extra icing sugar. Drizzle with raspberry coulis. Serve immediately.
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