Trace flower shapes within two 22cm, two 20cm, and one 18cm circles on parchment paper.
Preheat your oven to 140°C.
Whisk nine egg whites to soft peaks, then gradually add 500g sugar until stiff and glossy.
Pipe the meringue into the flower templates using a large star nozzle.
Create shallow indentations in each petal with a teaspoon to hold fruit later.
Bake at 100°C for 90 minutes, then cool in the oven for 30 minutes with the door open.
Repeat the meringue process for the remaining layers.
Temper the milk chocolate by heating to 43°C, cooling to 28°C, and reheating to 30°C.
Repeat the tempering process for the white chocolate.
Dip strawberries in milk chocolate, let set, and drizzle with white chocolate.
Blend raspberries and icing sugar, then strain through a sieve to make coulis.
Whisk cream to soft peaks and fold in elderflower liqueur and icing sugar.
Brush the tops of cooled meringues with melted white chocolate to seal them.
Stack the layers with cream, blackberries, and strawberries between them.
Dissolve sugar in 2 tablespoons of water and boil until it reaches a copper color.
Spin the caramel over the pavlova using two forks to create a sugar cage.
Serve the pavlova in slices accompanied by the raspberry coulis.