Preheat the oven and prepare the tray

• Preheat the oven to 120 °C.
• Line a baking tray with baking paper and draw a circle on it as a guide.

Whip the meringue

• Whisk the egg whites in a clean bowl until soft peaks form.
• Gradually add the caster sugar while whisking until the meringue is thick, glossy and holds stiff peaks.
• Fold in the cornstarch and white wine vinegar.

Shape and bake the pavlova

• Spoon the meringue onto the traced circle and spread it into a nest with a slightly raised rim.
• Bake until the pavlova is dry and crisp on the outside and lifts off the paper easily.

Cool the pavlova

• Turn the oven off and leave the pavlova inside with the door slightly ajar until completely cool.

Whip the cream

• Whip the cold double cream with the powdered sugar to soft peaks.

Assemble the pavlova

• Spread the whipped cream over the cooled pavlova.
• Spoon over the strawberry jam and raspberry jam and drizzle with the passion fruit pulp.
• Top with the strawberries and raspberries and dust with the crushed freeze-dried strawberries.