Summer Fruit Pavlova

Preheat your oven to 130 degrees Celsius or 270 Fahrenheit. Cover your baking tray with baking paper.

Using an electric beater or stand mixer, whisk the egg whites until soft peaks form, then add the sugar one tablespoon at a time. Wait 20 seconds between each tablespoon to ensure the sugar gets well dissolved. Whisk until the meringue is glossy and stiff peaks form.

Whisk in the cornflour, vinegar and vanilla extract.

Draw a circle using a dinner plate on top of the baking paper. Put dollops of meringue over the circle, and make a cavity in the centre of the meringue using a the back of a spoon.

Bake for 50 minutes (extra soft inside) to an hour, then turn off the oven. Let the meringue cool completely inside the oven. Don't open the oven door before the meringue cools.

When the pavlova has completely cooled inside the oven, start making your toppings. Whisk the heavy cream with the icing sugar until soft peaks form. Place the whipped cream on top of the pavlova.

Arrange the fruit on top of the whipped cream. Dust with extra icing sugar to decorate.

Store your pavlova in an airtight container in the fridge and consume within 2-3 days.