Step 1: Make the Pavlova

1. Preheat the oven to 150°C (300°F) and line a baking sheet with parchment paper.

2. Whisk the egg whites in a clean, dry bowl until stiff peaks form. Gradually add the golden caster sugar while whisking continuously, until the mixture becomes glossy and smooth.

3. Gently fold in the vanilla extract, white vinegar, and cornflour.

4. Spread the meringue mixture into a 23 cm (9-inch) circle on the prepared baking sheet.

5. Bake for 90 minutes and then turn off the oven. Leave the pavlova inside the oven to cool for at least 2 hours. This step helps ensure the pavlova maintains its crisp texture.

Step 2: Prepare the Shortbread Layer

1. Cream the butter and icing sugar together in a mixing bowl until light and fluffy.

2. Add the plain flour, cornstarch, and vanilla extract, mixing until a soft dough forms.

3. Roll out the dough on a floured surface into a 23 cm (9-inch) circle.

4. Bake the shortbread in a preheated oven at 180°C (350°F) for 12-15 minutes, or until golden.

5. Let the shortbread cool completely on a wire rack.

Step 3: Make the Salted Caramel

1. In a heavy-based pan, melt the golden caster sugar over medium heat, swirling occasionally to ensure even melting.

2. Once melted, add the cubed butter and whisk until fully combined.

3. Stir in the double cream and cook for 2-3 minutes, allowing the sauce to thicken slightly.

4. Remove from heat and stir in the sea salt flakes. Set aside to cool.

Step 4: Assemble the Pavlova

1. Place the shortbread layer on a serving plate as the base.

2. Spread half of the whipped cream and yogurt mixture over the shortbread layer.

3. Carefully place the pavlova on top of the cream layer.

4. Spoon the remaining whipped cream and yogurt mixture over the pavlova.

5. Drizzle the salted caramel sauce generously over the top.

6. Sprinkle with shaved dark chocolate and top with fresh berries like strawberries, raspberries, and blueberries. Serve immediately.