Classic pavlova with spiced peaches and preserved passionfruit

Preheat oven to 150°C and line an oven tray with baking paper. Mark a 20cm diameter circle in pencil on the underside of the baking paper. This will be your guide for keeping your pavlova reasonably circular.

Beat egg whites with a pinch of salt until they are white and fluffy and soft peaks form. Add the sugar 1 Tbsp at a time, beating hard until all the sugar is incorporated and the mixture is shiny and makes firm, upright peaks.

年代prinkle the vinegar, vanilla extract and rosewater on top of the egg whites and sift on the cornflour. Gently fold everything through the mixture using a large metal spoon.

Pile the billowy white meringue into the centre of your circle and spread it out gently using a round-bladed knife or spatula. A shallow indentation in the centre will make a useful hollow for containing the cream and fruit.

Put the pavlova into the centre of the oven and bake for 45 minutes (it may have spread slightly but should still be circular and have a firm outer crust – check it to make sure it’s done but don’t leave the oven door open for too long). Turn off the oven and leave the pavlova there, with the door shut, for at least 1 hour or overnight. The pavlova will be a very pale caramel-gold, not the pristine white of commercially made ones.

Once the pavlova is quite cold, slide a long spatula carefully under it and use a sawing motion to detach the base from the paper. Slide the pavlova and paper onto a flat serving plate and then gently pull the paper out.

About an hour before serving, whip the cream softly, pile it in the centre and top with peaches and passionfruit.

Tie the spices in a small piece of muslin and put in a saucepan with the sugar and vinegar. Heat gently, stirring, until sugar dissolves, then bring to a simmer.

Peel, pit and slice the peaches and add them to the simmering syrup. Cook them gently until just soft, then remove from the pan. Reduce syrup by simmering it for another 5 minutes then pour over the peaches, removing spice bag first. When cool, store in a jar in the refrigerator.

To make preserved passionfruit, combine equal quantities of passionfruit pulp and caster sugar in a small jar. Stir well, close tightly and leave on the bench for 24 hours, shaking regularly, until all the sugar has dissolved. Stored in the fridge, it will keep for a year.