Pavlova works because the meringue base gives you two different textures. The outside bakes to a crisp shell while the inside stays soft and slightly chewy. The cornflour and vinegar help stabilise the meringue and give it that marshmallow centre that pavlova is known for.

Making the meringue itself is easy. You whisk the egg whites until they form stiff peaks, then add the caster sugar one spoonful at a time. This gradual approach stops the meringue collapsing and gives you that glossy, stable mixture you need. The cornflour, vinegar, and orange water get folded in gently at the end.

The baking technique is what makes the difference. You start the oven hot, then turn it right down once the pavlova goes in. This helps set the outside quickly while keeping the centre soft. An hour at the lower temperature finishes the job without browning the meringue too much.

The fruit topping changes with what’s available. This version uses strawberries cut into slices and tossed with orange juice and a wee bit of sugar. The orange juice helps soften the strawberries and creates a nice syrup that soaks into the cream. You could use raspberries, passion fruit, or whatever looks good at the shops.

The cream wants to be whipped until it’s thick but still soft. Too far and it gets stiff and buttery, which doesn’t spread as well over the meringue. You can whip the cream and prepare the fruit a few hours ahead, then assemble everything just before serving.

Once it’s assembled, pavlova doesn’t keep well, so it’s best eaten the same day. The meringue base on its own will keep for a day or two in an airtight container, which makes it handy for planning ahead. Just don’t add the cream and fruit until you’re ready to serve.