Preheat the oven to 90°C/195°F and line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until foamy.

Add the icing sugar then continue beating until the egg whites are bright white, voluminous and form stiff peaks when the beaters are pulled out of the mixture. This could take up to 8 minutes.

Add the cornstarch and vanilla and whip until combined.

Pipe or spoon small mounds of meringue (approximately 5cm in diameter) onto the prepared baking sheets, leaving 5cm space in between them.

Using a teaspoon, make a little dent in each pavlova.

Place in the oven and allow to bake for 60 minutes, then switch the oven off and allow to cool completely (approximately 2 hours) before removing from the oven.

Once cool, remove the meringues from the oven then place in a wreath shape on a large serving platter or board.

Whip the cream, icing sugar and vanilla together until medium-stiff peaks form.

Spoon some of the cream onto each pavlova and decorate with fresh fruit and mint.