1. Preheat the oven to 350°F (180°C). Line a baking sheet with wax paper. Beat the eggs and salt in a large bowl with an electric mixer until soft peaks form. One tablespoon at a time, beat in the sugar and beat until the whites are stiff and shiny. Towards the end, beat in the cornstarch.

2. Spoon the meringue onto the baking tray and spread into an 8in (20cm) round. Bake for 5 minutes. Reduce the oven temperature to 275°F (140°C) and bake about 1¼ hours, until crisp. Let cool on the baking sheet.

3. Transfer the meringue to a serving platter. Whip the cream until it forms stiff peaks. Spread over the meringue. Top with the strawberries, kiwi fruit, and the passion fruit pulp. Serve immediately.

Variations

Cinnamon Pavlova

Add 2 tbsp ground cinnamon with the cornstarch. Garnish with whipped cream and strawberries, or blackberries and sautèed apples.

Nutty Pavlova

Omit the vinegar and cornstarch. Fold ½ cup (2oz/55g) coarsely ground pistachio nuts or toasted, skinned hazelnuts into the stiffly beaten whites.

Brown Sugar Pavlova

Omit the vinegar and cornstarch. Substitute 12/3 cups packed light brown sugar for the sugar.

Mocha Coffee Pavlova

Beat 3 tbsp cooled brewed espresso into the stiffly beaten whites. Drizzle with ¼ cup chocolate syrup and garnish with chocolate curls.