Add <quantity>125<unit>g</unit></quantity> of sugar, <quantity>50<unit>g</unit></quantity> of glucose powder, and <quantity>4<unit>g</unit></quantity> of sorbet stabilizer to a bowl. Whisk to combine

Add <quantity>262<unit>g</unit></quantity> of water and <quantity>20<unit>g</unit></quantity> of trimoline to a saucepan over low heat. Stir until completely dissolved

Let it cook, stirring constantly, until it reaches <temperature>40<unit>°C</unit></temperature>

Add the previously mixed dry ingredients and whisk to combine

Let it cook until it reaches <temperature>85<unit>°C</unit></temperature> and remove from heat

Transfer the hot mixture to a bowl and place it in the refrigerator for 4h to 12h to mature it

Add <quantity>90<unit>g</unit></quantity> of egg whites to a stand mixer bowl and whisk on medium speed until soft peaks form

Add <quantity>105<unit>g</unit></quantity> of sugar in batches, whisking until firm peaks are formed

Sieve <quantity>1<unit>g</unit></quantity> of dried tasmanian pepper leaf and <quantity>6<unit>g</unit></quantity> of cornstarch into the egg whites

Combine <quantity>½<unit>tsp</unit></quantity> of vinegar with <quantity>1<unit>g</unit></quantity> of vanilla paste and add to the egg whites. Fold in, taking care not to over mix

Preheat the oven to <temperature>150<unit>°C</unit></temperature>

Grease <quantity>6</quantity> small ring molds with baking spray and place them on a tray lined with a silicone mat

Fill the ring molds with the whiped egg whites and level them with an offset spatula. Carefully remove the molds

Reduce the oven temperature to <temperature>130<unit>°C</unit></temperature> and place the meringues in. Bake for 55m until dry but not completely baked

Add <quantity>75<unit>g</unit></quantity> of sugar and <quantity>10<unit>g</unit></quantity> of cornstarch to a pot. Stir to combine

Add <quantity>500<unit>g</unit></quantity> of frozen strawberries and stir well to coat them in the sugar mix

Turn the heat on to medium and bring it to a boil. Cook for 5m, stirring constantly until the strawberries are soft and the mixture is syrupy

Add <quantity>100<unit>ml</unit></quantity> of elderflower cordial and stir to incorporate

Transfer to a bowl and let it cool to room temperature. The strawberry and elderflower compote is ready

Reduce the oven temperature to <temperature>120<unit>°C</unit></temperature> and bake the meringues for another 10m until fully cooked and dry

Turn off the oven and let the meringues cool down in the oven before removing them

Add <quantity>300<unit>g</unit></quantity> of puréed strawberries and <quantity>200<unit>g</unit></quantity> of fresh strawberries to the matured mixture

Add <quantity>35<unit>g</unit></quantity> of lime juice and <quantity>1<unit>tbsp</unit></quantity> of lime zests

Blend everything together using a hand blender until homogenous

Transfer the mixture to an ice cream machine and let it churn for 15-20m until it has thickened. The strawberry lime sorbet is ready

Remove the Tasmanian Pepper Meringue from the oven and plate it

Add <quantity>2<unit>tbsp</unit></quantity> of whipped cream and a portion of the Strawberry Elderflower Compote

Garnish with strawberry slices and raspberry to taste

Finish with a scoop of the Strawberry Lime Sorbet. The berry pavlova with sorbet is ready

Indulge yourself!