Quick and easy pavlova

Preheat oven to 160°C (fan-forced). Spray a 24 x 30cm (base measurement) swiss roll pan with cooking spray. Line pan with baking paper, allowing it to overhang the sides.

Using an electric mixer, whisk eggwhites until soft peaks form. Add sugar 1 Tbsp at a time, whisking well between each addition until sugar dissolves. Add cornflour and vinegar. Use a large spatula to mix until combined.

Spoon meringue into the pan and spread out evenly. Bake for 10 minutes or until meringue is light golden brown on top. Set aside  for 20 minutes to cool.

Place a piece of baking paper dusted with icing sugar on a large board. Place board on top of the pan and carefully turn out onto the paper. Remove baking paper from meringue base. Place a large rectangular serving platter on top of meringue and turn back onto the platter.

Whisk frûche and ricotta in a bowl. Spread mixture over the top of meringue. Top with peach slices, raspberries and passionfruit. Serve.