Step 1
Preheat the oven to 130C fan-forced (150C standard) and place an oven rack within the backside third of the oven.
Step 2
Line a big baking tray (about 40cm x 30cm) with baking paper.
Step 3
Add the egg whites to a clear dry bowl of an electrical mixer. Whisk on medium till you see ribbons beginning to type throughout the highest of the combination. Gradually add the sugar, a few tablespoon at a time, so it’s effectively integrated into the egg white. Once all sugar has been added, enhance the mixer velocity to excessive and whip for about 3 minutes, then flip off the mixer. Gently sift over the cornflour after which add the vinegar or lemon juice and vanilla and stir to mix.
Step 4
Turn the meringue out onto the ready tray and, utilizing a palette knife or spatula, unfold the combination throughout the baking paper in a slab, creating a couple of ideas and dips as you go.
Step 5
Place within the oven and instantly flip oven right down to 100C fan-forced (130C standard). Bake for 45 minutes to 1 hour, then flip off the oven and go away the pavlova to complete cooking. Don’t rush this step. Leave it for a minimum of two hours to make sure it has time to set and types a stunning thick crust.
Step 6
To assemble, switch the slablova to a big serving plate. Spread with the yoghurt. Top with the berries, pomegranate arils, freeze-dried strawberries and flowers.
Step 7
To make the sumac sugar, mix the sumac and sugar in a small bowl. Sprinkle a number of the sumac sugar over the slablova and serve instantly with any remaining sumac sugar on the aspect.
