Switch your oven on to 120C fan/140C. Line 2 baking trays with parchment paper.

Place the egg whites into a bowl then add the salt and cream of tartar. Using an electric whisk, beat the egg whites until foamy and doubled in size. Add the sugar one tablespoon at a time, whisking well between each spoonful.

Once all the sugar is incorporated, add the corn flour and lemon juice. Whisk until thick and glossy, and you should be able to tip the bowl upside down over your head without it falling out.

Dollop the meringue onto the prepared baking trays in 3 piles then spread them out into discs roughly 20cm, 15cm and 10cm in diameter.

Bake for 20 minutes then turn the oven down to 80C fan/100C and bake for a further 60 minutes.

Once baked, turn off the oven and prop open the door with a wooden spoon then leave to cool in there for a few hours or overnight.

To make the compote, place all the ingredients in a saucepan and heat gently for 15-20 minutes until the fruit has broken down and the sauce has thickened. Place in a bowl/jug and set aside to cool.

When you’re ready to construct the pavlova, whisk the double cream with the icing sugar and vanilla extract until stiff peaks have formed.

Place the largest meringue on a serving plate, top with a generous layer of cream and compote, then repeat with the mid-size meringue then top with the smallest.

Finish with a sprinkling of fresh berries & a dusting of icing sugar!