Pavlova

Preheat the oven to 140C/120C Fan/Gas 1. Draw a 22cm circle in the centre of a sheet of baking paper, turn it over and place on a large baking sheet – the circle should be visible through the paper.

Mix the cornflour with the white wine vinegar and vanilla extract, then set aside.

Mix together the caster and icing sugars in a bowl, then set aside.

Put the egg whites in a spotlessly clean, dry bowl and whisk until foamy – for the best result, use an electric mixer on a slow setting. Increase the speed, then whisk until the mixture forms stiff, glossy peaks.

Add the sugars 1tbsp at a time, whisking until stiff after each addition. When all the sugar has been added, keep whisking until stiff, glossy peaks form.

Add the cornflour mixture and whisk for a few secs to combine.

Tip the mixture onto the paper, within the edges of the circle. Using the circle as a guide, shape with the back of a spoon to create a 22cm round ‘nest’, with slightly raised edges around a wide, shallow ‘well’. Bake for 1 hr 15 mins or until the meringue is crisp on the outside and mallowy inside.

Switch off the oven and open the door slightly. Leave the meringue inside until completely cool – this helps to prevent cracking or softening – then transfer to a large serving plate.

Whip the cream until it just holds its shape, then pile it into the central well of the meringue.

Slice the passion fruit in half and scoop out the seeds. Cut the pineapple chunks into smaller pieces, if large. Top the cream with the fruit to serve.