3 small or 2 large yellow nectarines, washed and sliced
Pre-heat oven to 140°C (120°C fan-forced) and line a baking tray with baking paper.
Place egg whites in a free standing mixer with whisk attachment and whisk on medium speed until frothy.
Slowly add caster sugar, teaspoon by teaspoon, while continuing to whisk (this process should take approx. 10-12 minutes).
Turn mixer up to high speed and continue whisking until mixture transforms into glossy thick meringue and stiff peaks form (approx. 2 minutes). If you rub a little meringue between your fingers it should feel completely smooth, with no grittiness of undissolved sugar.
Gently whisk vanilla paste through meringue, then sprinkle sifted cornflour and vinegar and whisk through until combined.
Spoon meringue onto baking paper in a large circle, then use a palette knife to shape the sides of the pavlova and create a small nest in the middle.
Place tray in oven on bottom shelf and turn the oven down to 120°C (100°C fan-forced). Bake for 100-115 minutes, then turn oven off without opening the oven door and leave pavlova in the oven for 4-6 hours to allow the pavlova to cool down slowly and prevent collapse.
Whisk cream and sugar in free-standing mixer until soft peaks form. Spoon whipped cream over pavlova, then top with slices of nectarines and fresh blackberries. Dust with icing sugar just prior to serving.