Preheat the oven at 300°F (150°C) if using a conventional oven, 260°F (130°C) for fan-assisted.

Trace around a 4-inch cookie cutter or bowl with a pencil onto a piece of parchment paper. Turn the paper upside down onto a baking sheet, pencil side down.

In a large mixing bowl, use an electronic beater to beat the egg whites until they are soft peaks. Slowly add the sugar one tablespoon at a time whilst beating the egg whites until stiff. The egg whites will have a glossy texture at this point. Add the corn flour, vanilla and lemon juice and give it a slow whisk to combine everything together.

With a large spoon or small icing spatula, slowly drop four equal sizes of egg whites onto the parchment paper. Use the circles as a guide to how big they should be. Create a small indentation on the top using your icing spatula and smooth the sides upwards into a wave.

Bake the pavlovas for 30 minutes. When they are done, leave them to cool for about two hours in the oven with the door cracked open an inch or so.

Whip up the cream right before serving. Top each pavlova with a few dollops of cream and a sprinkle of fruits. Serve immediately.