Preheat oven to 150C (300F) and line a baking tray with baking paper.

If using a stand mixer, place all ingredients in the bowl and whisk for 10 minutes on high speed or until thick and glossy.

If using a whisk, place egg whites in a clean, dry bowl and whisk until you have soft peaks. Add lemon juice and corn flour and whisk until combined. Gently ‘rain’ in the sugar a little at a time along with the water until all incorporated.

Spread in a rectangle or circle on the baking paper smoothing out until about 2.5 or 1in high.

Reduce the heat to 120C (250F) and bake for about 1 hour or until the surface of the pavlova is hard. Turn the oven off and allow to cool with the door ajar.

Whip cream (or cream + sour cream) until only just at soft peak stage, add a little sugar if you like, but the pav is very sweet.

Spread cream over the cooled pavlova.

Crush berries lightly with a fork and arrange over the cream.