Preheat oven to 120°C/100°C fan-forced. Lightly grease a large baking tray and line with baking paper.

In a stand mixer fitted with the whisk attachment, whisk egg whites and a pinch of fine salt on medium-high speed for 1-2 minutes, until just foaming. Gradually add the sugar, whisking until sugar is completely dissolved after each addition. Continue whisking until medium-firm peaks form and all the sugar is completely dissolved (when you rub a little mixture between your fingers, you shouldn’t feel any grains). Add vinegar and cornflour and whisk until just combined.

Spoon one-third of meringue into a piping bag. Place half the remaining meringue into a medium bowl and add pink colouring. Stir until thoroughly combined, then spoon into another piping bag. Add purple colouring to the remaining meringue and stir until thoroughly combined, then spoon into a third piping bag. Cut a 4cm opening at the tip of each bag. Pipe 6cm mounds onto prepared tray. Using a small spoon, make a divot in the centre of each mound.

Bake for 1 hour 30 minutes, or until meringue is crisp on the outside but not browned. Turn off oven and leave pavlovas to cool completely in the oven with door slightly ajar.

Just before serving, place cream in the clean bowl of a stand mixer fitted with the whisk attachment. Whisk until soft peaks.

To assemble, dollop cream over meringues and decorate with fruit. Serve immediately, sprinkled with icing sugar.