This works well with any fruits and the pavlova can be made ahead of time, just wrap it in clingfilm, then foil and store in a cool dry place till time to decorate.

For the pavlova:

6 large egg whites

350g caster sugar

1 tsp white wine vinegar

1 tsp cornflour

Greaseproof paper

For the filling:

600ml double cream

1tsp vanilla bean paste (optional)

50g icing sugar (sifted)

200g strawberries plus 200g blueberries and raspberries, or substitute for any chopped fruit

Mint leaves and pomegranate seeds to finish if desired.

Method

Preheat oven to 160c / gas 3, and line a large baking tray with greaseproof paper. Draw a 30 cm circle, followed by a 15cm circle in the middle of the larger circle onto the paper, so that you draw a ring shape.

Separate the egg whites into a clean mixing bowl and whisk until soft peaks form. Gradually add the caster sugar a little at a time whisking on full speed until stiff and glossy.

Mix the white wine vinegar and cornflour together until smooth then stir into mixture.

Spoon the meringue mixture into the ring shape you have drawn. Use a large spoon to make a trench around the top of the meringue ring for the cream and fruit to sit in.

Turn oven down to 140c / 120c / gas 1 and immediately put pavlova in the oven.

Bake for 1 hour to 1hour 15 mins until the outside is hard but still white.

Turn the oven off, leave pavlova inside for an hour to cool and dry.

To assemble, whip the cream, vanilla paste (if using) and icing sugar into stiff peaks.

Spoon the whipped cream into the trench in the meringue, then arrange the fruit on top. For an extra special finish, sprinkle with pomegranate seeds and fresh mint, and dust lightly with icing sugar.

Serve and enjoy!