Ingredients
Equipment
Method
- Preheat oven to 300°F (150°C). Beat egg whites on high speed until soft peaks form. Gradually add caster sugar one tablespoon at a time until thick and glossy. Fold in vinegar and cornstarch.
- Pipe or spoon meringue into 5–6 tall domes on a parchment-lined baking tray. Reduce oven temperature to 225°F (110°C) and bake for 1 hour 30 minutes.
- Turn oven off and allow pavlovas to cool completely inside the oven for at least 3 hours or overnight without opening the door.
- Once cool, turn pavlovas upside down and carefully cut a small hole in the base. Gently hollow out the center with a chopstick.
- Pipe raspberry coulis into the cavity followed by lemon curd. Seal the opening with whipped cream.
- Invert onto serving plates, garnish with extra cream, berries, pistachios, and powdered sugar. Serve immediately and smash to reveal the center.
Notes
Unfilled meringue shells can be made ahead and stored airtight for up to 3 days. Fill just before serving for maximum crispness.
