Instructions: Pre-heat oven to 120 C/235 F/gas mark 1.

Cover an upturned baking sheet with foil. Mark a circle shape on the foil about 18cm/7 inches in diameter and sprinkle with cornflour.

Whisk the egg whites with the salt until stiff. Gradually add 125g (4oz) of the caster sugar, then whisk again until the whites are very glossy and stiff. Add a further 90g (3oz) caster sugar, then whisk back to glosssy peaks. Sieve together the granulated sugar and cornflour. Use a ballon whisk to lightly fold in half the cornflour mixture, then 1 tsp of leamon juice and then the remaining cornflour mixture.

Fill a forcing bag with a large star nozzle and add 1/2 the pavlova mix.

Spread the remaining mixture in the marked circle on the tray. Smooth top and sides. Pipe swirls of meringue around the top of the circle. Pavlova should be about 6cm/2 1/2 inches thick. Bake for about 2 to 2 1/2 hours in the cool oven. Do not allow meringue to colour.

When baked, leave to cool. When cold carefully peel off foil. Whip cream until thick. Pipe swirls around the pavlova. Scatter a few Boysenberries in the centre. Cut passion fruit in half and spoon the fruit into the centre around the respberries. Top the sides with the Boysenberries and sprigs of mint or sweet cicely. Press the remaining Boysenberries through a sieve with a little icing sugar to make a fresh, sharp sauce to serve with the pavlova.

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