Pavlova

Preheat the oven to 120C (250F). Line a large baking tray with baking paper and trace a 22cm circle on it using a plate as a guide. Flip the paper over so the pencil mark faces down.

Wipe the bowl and whisk attachment of a stand mixer with a lemon half or vinegar-soaked cloth to remove any grease. Add the egg whites and whisk on medium speed until soft peaks form, about four minutes.

Increase the speed to high and add the caster sugar one tablespoon at a time, whisking for about thirty seconds between additions. Continue until all sugar is dissolved and the meringue is thick, glossy, and stiff.

Rub a small amount of meringue between your fingertips to check that no grittiness remains. Gently fold in the sifted cornflour, white vinegar, and vanilla extract using a large metal spoon, being careful not to deflate the mixture.

Spoon the meringue onto the traced circle, using the back of the spoon to shape it into a round with slightly higher edges and a shallow dip in the centre to cradle the cream and fruit topping.

Place in the oven and bake for ninety minutes. Do not open the oven door during baking. Turn the oven off and leave the pavlova inside with the door closed until completely cooled, ideally several hours or overnight.

Whip the thickened cream with icing sugar and remaining vanilla until soft peaks form. Be careful not to over-whip, as the cream should be billowy and spreadable, not stiff or grainy.

Just before serving, pile the whipped cream into the centre of the pavlova. Arrange the strawberries and kiwifruit on top, then scoop passionfruit pulp and seeds over everything for a beautiful finish.