Preheat the oven to 130oC and line a baking tray with a piece of parchment paper. Put the egg whites and salt in a spotlessly clean Kenwood mixer bowl fitted with a whisk attachment and begin to whisk the egg whites on a slow speed until they become frothy.
Add 1 tablespoon of the sugar and increase the speed to medium. Continue to add the sugar, a tablespoon at a time, and continue to whisk until thick, very stiff, voluminous and glossy.
Test the meringue by rubbing a little between your fingers, if you can’t feel any granules of sugar, it’s ready.
Add the lemon juice and sift in the cornflour. Continue to whisk on a low speed until well combined.
Tip the meringue out on to the parchment paper and make a disc, around 18cm in diameter. Smooth the top and place in the preheated oven for 10 minutes.
Reduce the heat to 100 oC and continue to bake for one hour and ten minutes.
Turn off the oven and leave the meringue in the oven overnight.
For Mulled Fruit:
Put all the ingredients except the fruit into a large pan and bring to a simmer. Remove from the heat and leave to infuse for 30 minutes. Preheat the oven to 180oC fan. Put the pears and plums in a baking dish cut side up. Strain the liquid over the fruit and bake, spooning the juices over the fruit from time to time and turning regularly.
Check the fruit after 20 minutes, it could take longer depending on the ripeness of the fruit.
Remove the tray from the oven and leave to cool. Add the blackberries a few minutes before serving.
For Orange Cream:
Whisk all the ingredients together until soft peaks form in the Kenwood mixer bowl. Chill in the fridge until ready to serve.
Place the cooked and cooled meringue onto a large serving plate. Pile on the cream, arrange the fruits on top. Drizzle some of the cool mulled syrup over the pavlova and serve.