Put the egg whites and sugar in the bowl you'll use to whip them up later.

Place the bowl in a bain marie on medium heat without the water touching the base of the bowl.

Use a whisk to move the egg whites every couple of minutes, trying also to scrape the sides of the bowl.

Remove it from the heat when you put your finger inside and don't feel any granules of sugar left. Be particularly careful to check the bottom of the bowl.

Whisk on high speed until the egg whites come to room temperature.

Dissolve the cornflour in the lime juice and mix into the egg whites. This will make it marshmallowy at the centre.

Draw a circle at the back of baking paper using a pencil that is a bit smaller to the plate or cake stand you'll be using later to present it in. This will help you to stay within that diameter.

Stick the tips of the paper to the baking tray using a bit of the meringue.

Put the meringue at the centre of the circle you drew and spread it around using a spoon, forming a center at the centre as you go. Check out the video for further reference.

You can leave it like this for a rustic look or go around with a spatula to flatten it and then use the tip to add some texture.

Take to a preheated oven at 100C for 1 hour (see note for extra egg whites) or until you feel that it's solid on the outside.

Leave to cool down inside the oven to prevent cracking (some cracking is completely normal). This will take 4-6 hours.

Whip up the cream just with the icing sugar until you have a nice, soft texture. Do this right before serving.

Put the cream in the Pavlova's cavity and top with fruits. I chopped most of the strawberries and left other whole for decoration.