Pavlova

Heat oven to 180°C (not fanbake). Line a baking tray with baking paper and mark a circle about 16cm diameter using a plate.

Place egg whites (6) into the clean bowl of an electric beater. Add salt and beat until stiff.

Slowly add caster sugar (1½ cups) with the beater running. Beat for about 10 minutes at high speed until the meringue is thick and glossy — it should be thick enough not to fall from the beater.

Whisk in the cornflour (2 tsp) and vinegar (1 tsp).

Use a big spoon to drop dollops of meringue into the circled area on the baking paper. Form into a circle of meringue, making swirls with the spoon on top rather than flattening to a neat disc.

Bake at 180°C for 5 minutes, then reduce oven temperature to 130°C and cook for a further hour.

To serve, spoon berry compote over the pavlova and scatter over mixed berries.