Preheat oven to 120°C fan-forced. Line a tray with baking paper and mark a 22cm circle on it.

Beat egg whites to soft peaks. Add caster sugar a tablespoon at a time, beating until the meringue is thick, glossy, and a pinch between your fingers feels smooth not gritty.

Fold in cornflour, vinegar and vanilla with a spatula. Do not overmix.

Pile the meringue onto the circle. Smooth the sides and top with a palette knife. Make the edges slightly higher than the centre.

Bake 90 minutes. Turn the oven off and leave the pavlova inside for at least 2 hours with the door closed.

Transfer to a serving plate. Top with whipped cream and seasonal fruit just before serving. The shell should crack under the knife; the centre should be marshmallow.