Step 1: Preheat the oven to 150C. Place the egg whites, sugar, cornflour and vanilla extract in the bowl of an electric mixer. Start to beat, gradually adding the boiling water, then beat for about 15 minutes or until stiff and satiny.
Step 2: Pile the mixture onto a baking tray lined with baking paper and with the back of a spoon, work into a reasonably even circle, about 25-30cm in diameter.
Step 3: Bake the pavlova for 30 minutes, then reduce the oven temperature to 100°C and cook for another 30 minutes. Cool on a wire rack.
Step 4: Meanwhile, for the stewed gooseberries, place the gooseberries and sugar in a small saucepan and simmer on low heat for 10 minutes or until cooked through. Leave to cool.
Step 5: Whip the cream until soft peaks form and spread the cream generously on top of the pavlova, finishing with the stewed gooseberries and flaked almonds.
330g 1 1/2 cup caster sugar
1 tspn corn flour
1 tspn pure vanilla extract
60ml boiling water
500ml 2 cup cream 35% fat
4 tbsp almond flakes