Lemon Curd Berry Pavlova

Method

1. Preheat the oven to 110°C. Draw 2 circles 10 cm across on baking paper, turn it over onto a tray. Separate the eggs and keep the yolks for the curd.

2. Whisk the whites until foamy, then whisk at high speed for 7 min, adding the sugar 1 tbsp at a time. It is ready when it is glossy, holds a stiff peak on the whisk and feels smooth, not gritty, between your fingers.

   Add in this stepEgg whites (room temperature) 1Caster sugar 60 g

3. Add the cornflour and vinegar and fold in with a spatula in just 3 or 4 big strokes. Spoon the meringue into the circles, press a hollow in the centre and sweep the back of a spoon up the sides to make ridges.

   Add in this stepCornflour (cornstarch) ¼ tspWhite vinegar ¼ tsp

4. Bake in the oven at 110°C for 1 h, until the shells feel dry and lift off the paper easily. Turn the oven off and leave them inside with the door ajar for 1 h 30 min. Slow cooling stops big cracks.

   oven

5. While the meringues bake, whisk the yolks, curd sugar and the lemon zest and juice in a 14 cm saucepan. Cook over low heat for 6 min, stirring all the time, until it coats the back of a spoon and a line drawn with your finger stays clear. Take it off the heat and whisk in the cold butter a few pieces at a time until glossy.

   Add in this stepEgg yolks 1Sugar (for the curd) 25 gLemon (zest and juice) ½Unsalted butter (cold, diced) 15 g

   low heat

6. Press cling film onto the surface of the curd and chill for 30 min. Just before serving, whip the cream for 2 min until it holds soft peaks, then add 1 tbsp of curd and stir only two or three times for a ripple.

   Add in this stepDouble cream (heavy cream) 75 ml

7. Fill 2 meringues with the cream, a spoonful of lemon curd, the berries and a few mint leaves. Finish with a little lemon zest and serve at once.

   Add in this stepStrawberries, raspberries, blueberries 100 gMint leaves 4Lemon (zest and juice) 0