Pavlova

Step 1: Heat the oven to 300°F (275°F fan). Draw a 20 cm circle on baking paper, turn it over and lay it on a flat tray.

Step 2: Wipe a large glass or metal bowl and the whisk with a little lemon juice or vinegar on kitchen paper. Even a trace of grease or yolk stops whites whipping. Whisk 4 egg whites with 1 pinch salt on medium speed until they form soft, floppy peaks.

Step 3: Turn the mixer to high and add 8 oz caster sugar one tablespoon at a time, waiting about 20 seconds between spoons. Keep whisking for 8–10 minutes in all, until the meringue is stiff, glossy and holds a peak that stands straight up. A common mistake is adding the sugar too fast: it doesn't dissolve, and the pavlova weeps sticky syrup.

Step 4: Sprinkle over 2 tsp cornflour (cornstarch), 1 tsp white vinegar and 1 tsp vanilla extract and fold in gently with a large metal spoon, just until mixed.

Step 5: Spoon the meringue inside the circle, building the sides a little higher than the middle and swirling the edges with the back of the spoon.

Step 6: Put it in the oven, immediately turn the heat down to 250°F (200°F fan) and bake for 1 hour 15 minutes, until the outside is dry and crisp and pale cream in colour. Don't open the door.

Step 7: Turn the oven off and leave the pavlova inside with the door propped slightly open until completely cold, at least 2 hours. Cooling slowly stops it cracking badly and collapsing.

Step 8: Just before serving, whip 1 ¼ cups double or whipping cream with 1 tbsp icing sugar to soft peaks. Pile it onto the pavlova and top with 9 oz strawberries, 2 kiwifruit and 3 passionfruit, letting the seeds and juice drip down. Serve within an hour; cream softens the shell.