​Ingredients

For the Pavlova

4 egg whites

250g castor sugar

1 teaspoon vanilla essence

1 teaspoon vinegar

1 teaspoon corn flour

For the Filling

100g raspberries

100g blueberries

200g strawberries

350ml fresh double cream (38-40%)

For the Lemon Curd

Recipe here

Method

• whip the egg whites to "full peak"

• slowly add the sugar to the egg whites whilst continuing to whisk the meringue

• once all the sugar is added, gently stir in the combined vanilla essence, vinegar and corn flour

• split the mixture into 3, place the meringue on baking parchment  and form into 3 circles

• bake for 10 minutes on 140oC and then reduce heat to 100oC and bake for a further 45 minutes

• turn the oven off and allow to cool

For the Filling​

• whip the cream

• place a layer of cream, 1/3 of the berries and several dessert spoons of the lemon curd on the base layer

• place the second meringue circle on the first layer and repeat

• finally place the final meringue circle on the second layer

• any remaining fruit, cream and lemon curd-spread around the base in "dollops"