Classic Australian Pavlova

3 large egg whites, at room temperature

¾ cup confectioner's sugar

1½ teaspoons fresh lemon juice

1½ teaspoons sifted cornstarch

1 teaspoon pure vanilla extract

Topping

¾ cup heavy cream

2 tablespoons confectioners' sugar

1 large ripe mango, peeled and cut into ¼-inch dice

2 ripe kiwi fruit, peeled and cut into ¼-inch dice

4 fresh passion fruits, halved crosswise with seeds and pulp scooped out

10 large strawberries, stemmed and quartered

Heat the oven to 325 degrees. Line a baking sheet with parchment paper.

Beat the egg whites in a large bowl at medium speed until soft peaks form.

Beat in the confectioners' sugar, 1 tablespoon at a time, beating at high speed for about 20 seconds between additions. Continue beating at high speed until the meringue is stiff and glossy. Beat in the vanilla, lemon juice and cornstarch.

Scoop the meringue into 4 mounds on the prepared baking sheet. Using the back of a large spoon, make a small well in each meringue mound. Bake the meringues in the center of the oven for 5 minutes, until slightly dry to the touch and just set. Reduce the oven temperature to 225 degrees and bake the meringues for 1 hour longer.

Turn the oven off and leave the meringues in the warm oven with the door closed for 1 hour. The meringues should be crisp and snowy white on the outside and slightly chewy within.

For the toppings: Beat the heavy cream in a mixer at moderately high speed until soft peaks form. Add the confectioners' sugar and beat at high speed until it is thoroughly combined. Set the meringues on dessert plates and top them with whipped cream.

Spoon the mango, kiwi fruit and passion fruit on top, garnish with the strawberries and serve.

Serves four, generously.