5 large egg whites, at room temperature
¼ teaspoon cream of tartar
1⅓ cups caster (superfine) sugar
1 tablespoon cornflour (corn starch)
1 tablespoon raspberry vinegar
1¼ cups double (heavy) cream
2 tablespoons icing (superfine) sugar, plus extra for dusting
1 teaspoon vanilla extract
2 fresh figs, quartered
12 strawberries, halved or quartered if large
3 sprigs redcurrants
⅔ cup raspberries
Preheat the oven to 250 F and line a baking tray with silicone paper.
Whip the egg whites and cream of tartar using an electric whisk until stiff peaks form. Add the sugar a spoonful at a time with the beaters still running. Continue to whisk until the mixture is very thick and shiny.
Stir the cornflour into the vinegar, then pour it into the egg mixture in a thin steady stream while whisking.
Spoon the meringue onto the prepared baking tray and make a ring of peaks round the outside. Bake the pavlova for 1 hour, then turn off the oven and leave it to cool completely inside.
Whip the cream with the icing sugar and vanilla extract until it holds its shape. Spoon the cream onto the meringue and arrange the fruit on top. Dust lightly with icing sugar and serve immediately.