Preheat oven to 100°C and line a baking tray with parchment.
Beat egg whites until frothy and add cream of tartar.
Continue beating egg whites until soft peaks form.
Combine cornflour with half a tablespoon of sugar.
Gradually whisk remaining sugar into egg whites until thick and glossy.
Whisk in the cornflour mixture, vanilla, and vinegar.
Spoon mixture into a 25cm circle on the tray and bake for 2 hours.
Cool the pavlova on a wire rack.
Mix monkey blood ingredients with 30ml water in a bowl.
Cover bowl and sit over simmering water for 1 hour.
Sieve the mixture to collect the liquid and cool.
Boil 500ml water with sugar and cinnamon for 5 minutes.
Add peppercorns, simmer for 2 minutes, and then cool.
Halve strawberries and macerate in some peppercorn syrup.
Layer ice cream, strawberries, syrup, pavlova, and monkey blood in bowls.
Garnish with fresh mint sprigs.