Lemon Delicious Blackberry Pavlova

Serves 12, Prep and Cook 2 hours, 30 mins

8 egg whites

2 cups caster sugar

1 tblsp cornflour

3 tsps white vinegar 600ml tub thickened cream ¼ cup icing sugar mixture,

plus extra to decorate 2 tsps vanilla extract 125g punnet blackberries

LEMON CURD

3 egg yolks

½ cup caster sugar 1 tblsp cornflour ½ cup lime juice 50g unsalted butter,

chopped 1 Trace a 20cm x 30cm rectangle on a piece of baking paper. Place baking paper, trace-side down, on a greased oven tray.

2 Place egg whites, caster sugar, cornflour and vinegar in large bowl of an electric mixer. Beat on high speed for about 10 minutes, or until sugar is dissolved and mixture is thick and glossy. 3 Dollop heaped ½-cup measures of meringue, side-by-side, with three crossways and four lengthways, inside the rectangle on prepared tray. 4 Cook in a very slow oven (100C) about 1 hour and 45 minutes to 2 hours, or until dry and crisp. Turn oven off. Cool pavlova in oven with door ajar.

5 Meanwhile, make lemon curd. Whisk yolks, sugar and cornflour in a medium saucepan until combined. Whisk in juice and ½ cup water. Whisk constantly over a medium heat until boiling and thickened. Remove from heat. Whisk in butter until thick and glossy. Transfer to a bowl. Cover surface with plastic wrap.

6 Carefully transfer pavlova to a serving plate or board.

7 Beat cream, icing sugar and vanilla in large bowl with an electric mixer until soft peaks form. Spoon cream evenly over individual pavlovas. Spoon over lemon curd. Top with blackberries. Dust with sifted icing sugar.

8 To serve, use a spoon to remove individual pavlovas to serving plates.