Preheat the oven 140ºC fan. Prepare the 2 large baking tins with parchment paper. Take 3 plates of different sizes, 10 inch, 8 inch 4 inch approximately, draw around the plates with a sharpie pen then turn the paper over on the tray to see the outline on the opposite side. Set the trays to one side.

Make sure the bowl and whisk is spotlessly clean. Use a standing mixer or hand held beater, add the egg whites and beat for a few minutes, add the sugar a spoon at a time until incorporated. Continue to beat until the mix is thick and glossy, test that it’s thick by turning the bowl upside down, it shouldn’t be runny.

Add in the cornflour, vinegar and vanilla, and stir through the mix with a spatula.

Scoop the mix out of the bowl and onto the circles. Use a flat spatula to spread out the mix evenly.

Turn the oven down to 130ºC fan and bake for 1 hour. Turn the oven off after this time, DO NOT OPEN THE DOOR. Leave the pavlova disks to cool completely, leave them OVERNIGHT if you can.

To assemble: Place the biggest disk on a big plate, top with whipped cream, scatter some raspberries, strawberries, repeat, drizzle with strawberry sauce and decorate with rosemary and dust with icing sugar.