1. Heat your oven to 110C conventional (don't cook a pavlova with the fan on). Whisk the egg whites to soft peaks in the bowl of a stand mixer. Sprinkle in the caster sugar a tablespoon at a time and continue to beat until glossy. About halfway through, stir in the cornflour, cream of tartar and salt, then continue adding the sugar. Beat for a further 10 minutes after all the sugar has been added. (The whole process should take about 15-20 minutes and you shouldn't be able to feel any grains of sugar when you rub the mixture between your fingers.) 

2. Lay a piece of baking paper onto a baking sheet and spread the meringue onto the paper in a 20cm-diameter circle (If you keep adding meringue to the centre and pushing it down, it will form an attractive natural edge to the pavlova.) 

3. Bake the pavlova in the oven for 90 minutes and then turn it off, allowing the pavlova to cool inside the oven for at least 4 hours, but preferably overnight.

4. For the caramelised pineapple, place the pineapple segments, butter and sugar into a frying pan and fry, turning the pineapple occasionally until caramelised. Remove from the pan and cool on a plate to room temperature, then chill. 

5. Whip the cream together with the vanilla. Slice the pineapple into pieces. Top the pavlova with the cream and pineapple pieces and decorate with the cherries. 

Serve with: Adam Liaw's date and brandy glazed ham

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.