Classic Pavlova with Passionfruit and Strawberries

Step 1: Preheat the oven to 150°C (130°C fan-forced). Line a baking tray with baking paper and draw a 20cm circle on it as a guide, then flip the paper over so the pencil mark is underneath.

Step 2: Beat the egg whites and salt in a clean, dry bowl with electric beaters until soft peaks form. With the beaters running, add the caster sugar one tablespoon at a time, waiting about 15 seconds between additions.

Tip: Any grease on the bowl or a trace of yolk in the whites will stop them whipping properly. Wipe the bowl with a little vinegar on paper towel first if you're not sure it's clean.

Step 3: Keep beating for a few minutes after the last of the sugar goes in, until the mixture is thick, glossy and stands in stiff peaks. Rub a little between two fingers: it should feel completely smooth, with no grit of sugar left.

Step 4: Sprinkle over the cornflour, vinegar and vanilla and whisk on low for 10 seconds, just enough to combine. Don't overmix at this stage.

Step 5: Pile the mixture onto the circle on the tray, building the sides up slightly higher than the middle. Smooth the sides with a palette knife or the back of a spoon, then swipe some texture into the surface if you like.

Step 6: Bake for 1 hour 15 minutes, then turn the oven off and leave the pavlova inside with the door closed for another hour. Don't open the door during baking or cooling.

Tip: The shell should sound hollow when tapped and lift cleanly off the paper. If it's still tacky, it needs longer at a low temperature rather than more heat.

Step 7: Once fully cooled, carefully transfer the pavlova to a serving plate. Whip the cream with the icing sugar to soft peaks and pile it over the top. Scatter with strawberries and spoon over the passionfruit pulp just before serving.