Preheat oven to 250F. Line a large baking sheet with parchment paper. Lightly dust with cornstarch to prevent sticking (optional).

Beat egg whites with the salt until stiff, glossy peaks form. The peaks should hold their shape when the whisk is lifted.

With the mixer running on medium speed, gradually add sugar, one tbsp at a time, beating well after each addition until the sugar is completely dissolved and meringue is thick and shiny, about 5-7 minutes. Merengue should feel smooth, not gritty.

Reduce the mixer speed to low. Sprinkle in lemon myrtle, cornstarch, and vinegar. Beat until just combined. Don’t overmix.

Gently spoon meringue onto prepared baking sheet, about 8-10” wide and about 2” high.

Place the baking sheet in oven and immediately reduce the temperature to 200F.

Bake for 1 hour, 15 minutes to 1 hour, 45 minutes, or until the meringue is dry to the touch and outside feels firm. Try not to open the door too often. Meringue should still be mostly white.

Turn off oven and leave inside to cool completely with door slightly ajar. This can take several hours, or even overnight.

Just before serving, whip the chilled heavy cream in a clean bowl with the powdered sugar and vanilla extract until soft peaks form. Don’t overwhip.

Carefully transfer meringue to a serving plate. Spread the whipped cream evenly over the top. Arrange the fresh fruit over whipped cream. Sprinkle with extra lemon myrtle or lemon zest

Serve immediately. Pavlova is best enjoyed fresh.