Instructions: Line a 26 x 30 cm (10 x 12 in) Swiss roll pan with greaseproof paper painted with oil.

Beat egg whites with salt until stiff peaks. Beat in three-quarters of the sugar, 2 tablespoons at a time. Gently fold in remaining sugar, cornflour, vinegar and vanilla and spoon into prepared pan.

Smooth over with a pastry spatula.

Bake at 175C (350F) for 12-15 minuces or until it is set on the top and resilient to the touch. Turn out onto a cake cooler covered with a clean tea-towel sprinkled generously with caster sugar. Leave 5 minutes.

Roll up gently from a short end, using the tea-towel to assist you. Leave for 30 minutes or until cool.

Remove the pulp from the passionfruit.

Clean and dice strawberries.

Fold strawberries and passionfruit through the stiffly whipped cream. Unroll the pavlova and spread with the filling, Roll up and place seam side down, on a serving plate. Dust with icing sugar.

Serve cut into 2 cm slices.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.