Mixed berry & lemon pavlova

Name: Mixed berry & lemon pavlova
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Ingredients: 4 large free range egg whites; ¼ tsp cream of tartar; 300 g caster sugar; 2 tsp cornflour; 1 tsp white wine vinegar; 300 g Greek yogurt; 0.2 x325g jar lemon curd; 100 g raspberries; 150 g blueberries; 150 g strawberries, larger ones thickly sliced; 100 g blackberries

This pillowy pavlova is a glorious celebration of summer berries. We've used raspberries, blueberries, blackberries and strawberries, but you can use whatever combination you have.

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Serves6
CourseDessert
Prepare20 mins
Cook1 hr
Total time1 hr 20 mins
Pluscooling

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4 large free range egg whites
¼ tsp cream of tartar
300g caster sugar
2 tsp cornflour
1 tsp white wine vinegar
300g Greek yogurt
0.2 x325g jar lemon curd
100g raspberries
150g blueberries
150g strawberries, larger ones thickly sliced
100g blackberries

Preheat the oven to 140°C, gas mark 1. Draw a 22cm circle on a piece of baking parchment and use to line a baking sheet. Whisk the egg whites in a bowl with the cream of tartar, until forming soft peaks. Slowly add the sugar, spoon by spoon, continuing to whisk until the meringue is glossy and thick. Fold in the cornflour and the vinegar.
Pile onto the baking sheet in a circle, using a palette knife to smooth the top and sides. Bake for 1 hour until crisp on top. Leave to cool slightly before carefully inverting onto a serving plate. Cool completely before removing the parchment.
Gently fold the yogurt and curd together to give a marbled effect. Pile onto the pavlova then scatter with the berries.

Typical values per serving when made using specific products in recipe