Method

• 1.
  For the fruit mince, place the dried fruit, brandy, nutmeg and 1/4 tsp salt flakes in a medium bowl. Cover and set aside in a cool place for 5 days or up to 2 months to soak.
• 2.
  To make the pavlova, preheat oven to 120°C. Trace two 20cm rounds onto 2 sheets of baking paper. Place paper, marked-side down, on 2 lightly greased baking trays. Place the egg whites and 1/4 tsp fine salt in the bowl of a stand mixer fitted with the whisk attachment and whisk until just foaming. Gradually add the sugar, whisking after each addition, until sugar is dissolved. Continue whisking until medium-firm peaks form and all the sugar is completely dissolved. Add vinegar, cornflour and spices and whisk until just combined. Divide meringue evenly between the two marked circles, spreading gently to form large rounds.
• 3.
  Using the back of a spoon, create swirled ridges on the sides. Bake for 1 hour 30 minutes or until pavlovas are crisp on the outside but not browned. Turn off the oven and leave meringues to cool in the oven with the door slightly ajar.
• 4.
  For the poached stone fruit, place sugar and 2 cups (500ml) water in a medium saucepan over medium heat. Bring to the boil, stirring to dissolve the sugar. Reduce heat to low, add fruit and simmer for 10 minutes. Remove fruit with a slotted spoon and place in a deep tray.
• 5.
  Cover with a little poaching syrup and refrigerate until chilled (reserve remaining syrup to poach more fruit). Once cool, slice fruit into wedges. Reserve in the syrup until ready to assemble the pavlova.
• 6.
  Just before serving, place cream and extra sugar in the clean bowl of a stand mixer fitted with the whisk attachment, and whisk until soft peaks form. Whisk in the creme fraiche, then fold in the brandy and fruit mince.
• 7.
  To assemble, place one meringue on a serving platter. Top with half the fruit mince cream and half the poached fruit. Top with the second meringue, dollop over the remaining fruit mince cream and decorate with remaining poached fruit. Serve immediately.