Pavlova with Lemon Curd and Cream

This is a robust, no-nonsense pavlova that is baked at a high temperature and presents with a beautiful cracked exterior. The sharp, citrusy lemon curd and Chantilly cream work together in perfect harmony. Add some fresh fruit for a popular, delicious dessert!

6 eggs, whites only

380g caster sugar

15ml cornflour

10ml white vinegar

Preheat your oven to 180℃.

Line a large baking sheet with baking paper and set aside.

Add the egg whites to the very clean bowl of a stand mixer, fitted with the whisk attachment.

Whisk the whites until soft peaks form and then start adding the sugar, one spoonful at a time, every 30 seconds. You have to allow this time between additions to allow for the sugar and egg white to incorporate and bind. Keep going until all of the sugar has been incorporated and you are left with a silky, glossy mixture.

Remove the bowl from the mixture and sprinkle the cornflour and vinegar on top. Carefully fold this into the meringue mixture until well distributed.

Now spoon the meringue onto the baking paper and shape it with a spatula or the back of a spoon.

Place the meringue into the oven and bake for 1 hour.

Take the baked meringue from the oven and cool on the baking paper for at least an hour.

Fill the meringue with Chantilly cream and Lemon Curd (recipe on this blog) and decorate with fresh fruit.