Method

1. Preheat the oven to 150°C fan-forced (300°F). Line a baking tray with baking paper, brush lightly with melted butter and dust with cornflour, shaking off any excess.
2. In a very clean bowl or electric mixer, whisk the egg whites with the salt until soft peaks form.
3. Gradually add the sugar, one tablespoon at a time, whisking continuously and allowing each addition to dissolve fully before adding more. The meringue should be thick, white and glossy, with no grittiness when rubbed between your fingers.
4. Add the vanilla, vinegar and cornflour and whisk gently, just to incorporate.
5. Spoon the meringue onto the prepared tray, shaping it into a round. Use a spoon or spatula to lift small peaks around the edges.
6. Place in the oven and immediately reduce the temperature to 120°C (235°F). Bake, undisturbed, for 1 hour and 15 minutes.
7. Turn the oven off and allow the pavlova to cool completely in the oven, with the door slightly ajar.
   (The meringue can be made a day ahead and stored in an airtight container at room temperature.)
8. When ready to serve, whip the cream, mascarpone and vanilla seeds to soft peaks. Spoon over the pavlova.
9. Top with the compote, strawberries and lilly pillies. Finish with toasted coconut flakes and chopped macadamias. Serve immediately.