Line the base of a 23cm springform tin with paper and brush the entire tin generously with EVOO. Set aside,
Place egg whites and cream of tartar into the Thermomix bowl and whip 5 min/Butterfly/37°C/speed 3/MC off.
Meanwhile, heat the honey in a small jug or bowl in the microwave or on the stove top. It can be quite hot, but not boiling.
Drizzle the hot honey through the hole in the lid as you whip 6 min/Butterfly/60°C/speed 3. Take the full amount of time to add the honey.
Chill the entire mixture in the fridge until it is completely cooled. (Leave the Butterfly in place.)
Bloom the gelatin in the water, making sure there are no lumps. Add to the Thermomix bowl.
Whip 30 min/Butterfly/speed 3/MC off until it is starting to thicken and increases in volume.
Pour the whole mixture into the prepared tin and refrigerate until set completely. (A few hours is best.)
De mould the pavlova and place onto your serving plate of choice. Torch the edges very carefully. Don't over do it as it will start to melt. Return to the fridge until you are ready to serve.
Whip cream and vanilla until soft peaks form. 20-40 sec/Butterfly/speed 4.
Pile the whipped cream on top and finish with all the berries and fruit of choice. We used strawberries, blueberries, passionfruit pulp and cape gooseberries. We also used some edible flowers.