Pavlova

Preheat oven to 150 C. Place the baking rack in the centre of the oven.

Whisk the egg whites using an electric mixer until soft peaks form.

With the motor still running, gradually add the sugar. Keep beating; eventually, the mixture will start to look glossy.

Sift the cornflour into the bowl and add the vinegar. Use a large wooden spoon to fold the cornflour and vinegar gently through.

Line a baking tray with baking paper. Dollop the meringue onto the paper in a circle about the size of a dinner plate. Smooth down any peaks so they don’t burn, and try to create a neat edge so you end up with something that looks about the size and shape of a round sponge cake.

Put the dish into the oven and turn the temperature down to 120 C. Cook for one hour, then turn the heat off and allow the meringue to cool while still in the oven.

Make about two cups of whipped cream and spread this over the top of the pavlova (leftovers can be offered separately). Top the pavlova with the best fresh berries you can find – blueberries, strawberries, etc. Mango and slices of banana also look and taste fantastic (and if you’re from New Zealand, you’ll want to add some kiwifruit!). If you can find some in-season passionfruit, mix the pulp with a little sugar to sweeten and pour that all over and let it drizzle down the sides.

Serve slices with extra cream or icecream.