6 free-range egg whites, at room temperature
1 1/2 cups (330g) caster sugar
3 tsp cornflour
500ml (2 cups) thickened cream
1 tsp rose water essence
1 tsp vanilla bean paste
2 Tbsp icing sugar, sifted
600g watermelon, cut into stars
125g punnet strawberries
¼ cup coconut chips
2 Tbsp pistachios, toasted, chopped
Preheat oven to 120°C (100° fan-forced). Grease a large baking tray. Trace a 20cm-diameter circle onto a sheet of baking paper. Place, marked-side down, on prepared tray. Using an electric mixer, beat egg whites at medium-high speed until firm peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating constantly (dissolving sugar between each addition) until the meringue is thick and glossy and the sugar has completely dissolved. Add cornflour and vinegar and gently fold through.
Using marked circle as a guide spoon meringue onto prepared tray. Using a palette knife, spread the sides upwards to make a slightly higher edge and a lower centre to create a well for the topping. Bake for 1 hour 30 minutes to 1 hour 40 minutes or until just firm to the touch. Turn off oven and cool completely with oven door ajar.
Meanwhile, using an electric mixer beat cream until whipped. Gently fold through rosewater essence, vanilla bean paste and icing sugar. Spoon cream into pavlova centre, top with watermelon stars, strawberries coconut chips, and pistachios.