Step 1: For your vanilla pavlova with vanilla cream and berries, preheat oven to 350°F (180°C). Place a sheet of baking paper on a baking tray. Draw a 23-cm circle on the paper, turn around.

Step 2: Whisk the egg whites with a pinch of salt in a large bowl or stand mixer on high speed until firm.

Step 3: With the mixer on medium speed, slowly add the sugar and beat until it forms shiny peaks.

Step 4: Then fold in the cornstarch and vinegar with a rubber spatula.

Step 5: Pile the meringue on the circle on the baking paper. Place the baking tray in the oven and turn down the heat to 212°F (100°C).

Step 6: Bake for 60 – 70 minutes, then turn off the heat. Keep the door closed and allow the pavlova to cool for about 30 minutes. Carefully place the pavlova on a cake stand.

Step 7: Whip the cream with the vanilla extract until peaks form. Top the pavlova with the whipped cream, berries and fresh mint.