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deborahjarman
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Preheat the oven to 180°C/gas mark 4.
Line a baking sheet with baking parchment and draw a rough 25cm diameter circle on it.
Whisk the egg whites until satiny peaks form, then whisk in the sugar, a tablespoonful at a time, until the meringue is stiff and shiny.
Sprinkle the cornflour, vinegar and vanilla extract over the egg white, and fold in lightly with a metal spoon.
Mound the meringue on to the baking parchment within the circle and flatten the top and smooth the sides.
Put in the oven and immediately reduce the heat to 120°C/gas mark ½. Cook for an hour.
Then turn off the oven and leave to cool completely.
Once it’s cool, take the meringue disc out and keep it in an airtight container for a couple of days or freeze for a month.
When you are ready to assemble the pavlova, invert the cooled meringue disc onto a large plate and peel off the baking parchment.
Whip the cream until thickened but still soft, and pile onto the meringue, spreading it to the edges.
Cut the passionfruit in half, scoop out the seeds, and peel the fresh lychees over the bowl to catch any juice.
Tear the lychees into pieces and let them drop into the passionfruit.
Liquidize the raspberries with the icing sugar in a blender.
Dollop the cream-topped pavlova with the passionfruit and lychees, then zig-zag some raspberry sauce over the top.