Pavlova with lemon curd and berries

Crisp meringue with a soft centre, topped with whipped cream, tangy lemon curd and fresh berries. An impressive Easter dessert that can be prepared ahead.

Ingredients

• 4 egg whites
• 2 dl caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
• 1 tsp vanilla extract
• 2 dl whipping cream
• 3 tbsp lemon curd
• 200 g mixed berries (strawberries, blueberries, raspberries)
• Icing sugar to serve

Method

1. 1Preheat the oven to 150°C. Draw a circle (about 22 cm) on baking paper.
2. 2Whisk the egg whites with a pinch of salt to stiff peaks. Add the sugar a tablespoon at a time, whisking continuously until the meringue is glossy and stiff.
3. 3Gently fold in the cornflour, white wine vinegar and vanilla.
4. 4Spread the meringue over the circle, building up the edges slightly to create a bowl shape.
5. 5Bake at 150°C for 10 minutes, then reduce to 120°C and bake for a further 60 minutes. Turn off the oven and leave until completely cool.
6. 6Whip the cream to soft peaks. Fold lemon curd into half the cream. Spread over the pavlova. Top with berries and dust with icing sugar.

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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