Heat the air-fryer to 120C. Line the air-fryer basket or an air-fryer baking tin with baking parchment. Cut into a circle to fit neatly.

Whisk the egg whites until they form stiff peaks, then whisk in the sugar, a spoonful at a time, until each spoonful is combined and the meringue looks glossy. Whisk in the vanilla, vinegar and cornflour, then spoon out onto the parchment and create a mound of meringue with a dip in the centre to hold the filling later. (You can also pipe the meringue.) Bake for 20 mins.

Reduce the temperature to 100C. Bake for a further 1 hr-1 hr 15 mins until the meringue is crisp on the outside (check the bottom as well). Turn off the air-fryer, leaving the pavlova inside to cool completely. Carefully lift out the meringue and put on a platter or plate. Will keep in an airtight container for a day.

Before serving, combine the fruit with the icing sugar and leave to macerate for at least 20 mins. Whip the cream to soft peaks, then pile on top of the meringue. Top with the fruit and drizzle over any juice.