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.

• 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. 1
   Preheat the oven to 150°C. Draw a circle (about 22 cm) on baking paper.
2. 2
   Whisk 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. 3
   Gently fold in the cornflour, white wine vinegar and vanilla.
4. 4
   Spread the meringue over the circle, building up the edges slightly to create a bowl shape.
5. 5
   Bake 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. 6
   Whip the cream to soft peaks. Fold lemon curd into half the cream. Spread over the pavlova. Top with berries and dust with icing sugar.