Layered Lemony Pavlova

A billowy, double pavlova layered with lemon curd, cream and berries is sure to delight everyone. 6 large egg whites, at room temperature Pinch of cream of tartar

1½ cups caster sugar

2 teaspoons lemon juice

2 teaspoons cornflour

1 teaspoon vanilla extract TO ASSEMBLE 300ml lightly whipped cream

1 cup lemon curd

2 punnets fresh berries, to decorate Icing sugar, to dust Preheat the oven to 120°C (not fan-bake). Draw two 20cm diameter circles on two sheets of baking paper, turn the paper over and place on baking trays.

Put the egg whites and cream of tartar in a bowl and whisk with an electric mixer on low at first, then increase the speed gradually until soft peaks form.

Gradually add the sugar and continue whisking until the mixture is very thick and glossy and all the sugar has dissolved.

Use a large metal spoon to fold in the lemon juice, cornflour and vanilla. Spoon the meringue onto the centre of the paper circles, dividing it between the two. Use a palette knife or the back of a spoon to carefully spread meringue to the edge of the circles, building up the sides and swirling the tops.

Bake for 1¼ hours, swapping oven trays between oven levels halfway through. Turn off the heat and leave the pavlovas in the oven, with the door closed, to cool for a few hours or overnight (to reduce cracking).

To assemble: Place one pavlova on a serving plate; spoon half the whipped cream over the top and drizzle with half 158 | NZ House & Garden the curd. Add the second pavlova layer, pile cream on top and drizzle with curd. Scatter with berries and dust lightly with icing sugar. Serves 10-12