Two Cups Flour

Meringue
2 Preheat oven to 300 F (150C).
3 Line a large baking tray with parchment paper. Trace a 6-inch circle with a pencil onto the paper. (use a cake an 6” cake pan)
5 In a medium bowl stir together the sugar and cornstarch. (make sure to pulse granulated sugar in food processor for smaller crystals)
6 Separate your egg whites carefully, one at a time. (Make sure you don't have any of the yolks sneak over,)
7 Pour the egg whites into the bowl of a stand mixer.
8 Using the whisk attachment beat on medium for 3-5 minutes, until you reach soft peaks, where the egg whites are thicker and foamy. 
9 Keep the mixer on and slowly add in the sugar a spoonful at a time, while incorporating the vanilla.
10 Once all the sugar is added, continue to beat on medium high until glossy, smooth stiff peaks have formed.
11 Test by turning your bowl upside down. If the meringue starts to move, beat longer. If you have stiff peaks, it should stay firm in the bowl.
12 Remove the bowl from mixer. Transfer the whipped meringue gently with a silicone spatula onto the prepared baking tray creating a mound on the 6-inch circle.
14 Take an offset metal spatula and gently swipe upwards from the bottom to the top to create vertical lines in a flower petal shape. Press gently down in the center, so the sides are taller.
15 Place tray in the oven on the middle to lowest rack.
16 Bake at 300F (150C) for 30 min.
17 Lower oven temperature to 275F (130C) and bake an additional 40 min.
18 Turn off the oven. Do not open the door. Leave meringue in the oven to cool slowly for at least one hour to prevent cracking.
19 While the meringue is cooling make you blueberry compote and vanilla whipped cream. Place in the fridge until ready to assemble pavlova.
Blueberry Hibiscus Compote
22 Place sugar and hibiscus flower leaves into a  food processor and pulse into a powder.
23 Place powder and blueberries into a medium sized sauce pan on medium high heat. Cook until the blueberries are wrinkled and soft. About 5-6 minutes.
24 Carefully remove the berries with a slotted spoon and transfer them to a small bowl.
25 Continue to cook the liquid an additional 2-3 minutes longer, then pour it over berries.
26 The hibiscus berry compote will thicken as it cools.
Vanilla Whipped Cream
29 In the bowl of stand mixer or large bowl with electric hand mixer beat the heavy cream and vanilla extract on medium-high until thick. (about 3-4 minutes)
Assemble Berry Pavlova 
33 Gently place the baked meringue onto a  serving dish.
34 Spoon the whipped vanilla cream across the top, filling in the center. You can take a spoon and crack the center if you prefer.
35 Spoon the hibiscus blueberry compote onto cream.
36 Top with fresh blueberries and dried hibiscus petals. Slice and enjoy!