PREPARE: Heat the oven to 150°C / 300°F / Gas 2. Line an oven tray with baking paper and set aside. Whisk together the sugar and cornflour in a heat-proof bowl and place in the oven to warm while you whisk the eggs.

BEAT EGG WHITES: In the bowl of a stand mixer (note 1) whisk the egg whites, cream of tartar and salt together with 1 tablespoon of cold water until soft peaks form. Take the sugar out of the oven, and with the mixer running whisk in the sugar, one tablespoon at a time, until it is all used up and the mixture is thick and glossy. Add the vanilla extract and vinegar and continue whisking for 3-4 minutes.

SHAPE PAVLOVAS: Using two tablespoons, scoop out big dollops of the meringue mixture, forming 6 mini pavlovas on the oven tray, allowing some room for them to expand. Use a knife or palette knife to flatten the tops, and shape the sides, there’s no need to be overly fussy, just make sure you are happy with the shape. Use a spoon to make a depression in the middle of each pavlova to hold the cream and fruit later.

BAKE: Transfer to the middle of the preheated oven and immediately turn the heat down to 110°C / 225°F / Gas ¼. Bake the pavlovas for 1 hour until crisp and dry. They should be a pale ivory colour, if you find they are starting to brown early in the baking process, turn the heat down a little. When the pavlovas are cooked, turn off the heat, prop the oven door slightly ajar using a wooden spoon, and allow to cool completely in the oven, 2-3 hours but overnight is even better.

DECORATE: Before serving, whip the cream to soft peaks, spoon onto the top of each pavlova and top with berries, kiwifruit and passionfruit if using. Undecorated pavlova will keep in a sealed, dry container for several days so can be made in advance.