Line a baking tray with grease proof paper and trace a 13cm circle which seems small but the pavlova will spread a bit. Preheat oven to 100 Celcius
Make sure that your mixer bowl and beaters are very clean.
Place the egg whites and the cream of tartar in the bowl of a mixer fitted with a whisk attachment. Start whisking until soft peaks form.
Add in the corn flour, vanilla and colouring and then the sugar in a steady stream and whisk until it is very firm and glossy until you can tip the bowl upside down without the meringue moving at all.
Scoop the meringue onto the greaseproof paper within the circle and shape up to form a high circle.
Use an angled spatula to create the pavlova shape. First get the sides smooth and then use the spatula at a slight angle to make the sweep-up motions.
Place in the centre of the oven and bake for 2 and an half hours. Cool the pavlova in the turned off oven.
To make the cheesecake cream, whip the cream, sugar and vanilla essence until light and fluffy. Add in the cream cheese and salt and whip until you get a fluffy creamy texture.
Carefully transfer the pavlova onto a serving plate and add the cheesecake filling on top.
Garnish with strawberries, blueberries and mint leaves.
Drizzle lightly with golden syrup.
Serve immediately.
