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 into the clean bowl of an electric beater. Add salt and beat until stiff.

Slowly add sugar 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 and vinegar.

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.