Preheat the oven to 180°C/160°C Fan/350°F and line a baking sheet with baking parchment.

In a grease-free bowl, whisk the egg whites until firm peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Be patient: it takes a little time to thicken glossily.

Sprinkle the cornflour, pepper, vinegar and rosewater over the meringue, then, by hand, gently fold everything until it is thoroughly mixed in. Mound onto the lined baking sheet in a fat disc approximately 22cm/9inch in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150°C/130°C Fan/300°F and bake for 1 hour.

Take out of the oven and leave to cool, but do not leave anywhere cold as this will make it crack too dramatically. You’ll always get some cracks though, so don’t fret. If you think your kitchen is too cold, then drape the pavlova base loosely with a clean tea towel.

When the meringue is completely cold and you’re ready to eat, turn the pavlova base onto a large flat plate with the underside uppermost.

Hull each strawberry and cut, from hulled end to the tip, to make 3 slices, putting them into a shallow bowl as you go.

Cut the passionfruit into halves then, using a small sieve over a jug or bowl, spoon the juice and seeds into the sieve, pressing all the juice out into the jug. Discard the seeds, then pour the juice over the strawberries and sprinkle with the caster sugar, leaving them to macerate while you get on with the cream.

Whip the cream until thick and airy but still soft, and spread on top of the pavlova base in a swirly-mound, working all the way to the edges so that it is evenly covered.

Spoon the shiny strawberries in their juice over the top — the swirls of cream will catch some of the golden yellow of the passionfruit — and bear proudly aloft to the table.