PREPARE: Heat the oven to 150°C / 300° F / Gas 2 and line an oven tray with baking paper.

WARM THE EGGS WHITES: Place the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water. Stir gently for 5 minutes until the sugar has dissolved. Remove from the heat and pour the egg whites into the spotlessly clean bowl of a stand mixer with the whisk attachment fitted.

WHISK THE MERINGUE: Whisk on high speed for 10-15 minutes until the mixture is thick and glossy. Whisk in the cornflour, vinegar and vanilla extract.

SHAPE THE MERINGUE: Scatter the flaked almonds in a long rectangle in the middle of the baking paper. Use a big spoon to scoop out large dollops of meringue, placing them on top of the flaked almonds. Smooth over the top so the cream and fruit have a ‘shelf’ to sit on.

BAKE PAVLOVA: Turn the oven down to 100°C / 225°F / Gas ¼. Bake the pavlova for 1 hour, then turn off the heat and allow to cool completely in the oven.

DECORATE: When the pavlova is cool, remove from the tray and place on a serving platter. Whip the cream and powdered sugar until stiff, spread over the pavlova and top with berries and seasonal fruit.