Pre-heat the oven to 130C fan-forced and line two baking trays with paper.

Beat the egg whites in the bowl of an electric mixer until soft peaks form.

Add the caster sugar a little at a time and beat until the meringue is thick and glossy.

Place big blobs of meringue onto the baking sheets and smooth out the tops. Make sure they're all roughly the same size.

Bake the meringues for 35 minutes and then open the oven a little, turn it off and leave them to cool completely in the oven.

Whip the cream until it is thick then add the icing sugar and vanilla and keep whipping until it just almost holds its shape.

Set up your pavlova bar and instruct guests to start with a meringue, top it with cream then cover it in fresh fruit.