Baklava Pavlova

1: For the pavlova, whip the egg whites for 5 minutes on high until doubled in size, then add the cornflour, vinegar, and vanilla.

2: Gradually spoon in the sugar until well combined for the remaining 5-7 minutes until silky and smooth.

3: Spoon onto a lined baking sheet and bake at 110C (no fan) for 60 minutes. Leave in the oven to cool down completely.

4: For the baklava, mix the nuts, sugar and cinnamon into a small bowl.

5: Line 1 sheet of phyllo pastry onto a lined baking sheet and brush generously with melted butter. Sprinkle in 1/3 of the nut mixture and top with phyllo pastry, brushing with butter and repeating this process three times.

6: Brush the last layer of phyllo pastry with butter, cover with baking paper and another tray on top, then bake at 175C fan force for 15 minutes.

7: Drizzle with honey and allow to cool down.

8: For the whipped cream, whisk the cream and sugar together until stiff peaks form, then add the zest of one orange and drizzle of honey, folding through lightly.

9: Top the pavlova with the orange honey cream, baklava pieces and optional pistachios. Enjoy!