Pavlova (two ways)

Preheat the oven to 200ºC / gas 6 and line 2 baking trays with baking parchment. Whisk the egg whites at high speed until they are stiff, preferably using an electric mixer. Then gradually whisk in the sugar in a thin stream and continue whisking at a low speed until all the sugar has been fully mixed in. Then whisk in the cornflour, vinegar and vanilla.

Using a large spoon, palette knife or piping bag, put half the meringue mixture on to the baking parchment on the first baking tray, making a circle about 20 cm across. Create a lip at the edge so that it is slightly higher than the base. Then make another circle, using the rest of the mixture, on the second baking tray – try to keep the sizes as similar as possible. Place the baking trays in the oven and immediately lower the temperature to 110ºC / gas 1/4, or the lowest setting on your oven. Cook the pavlovas for 1–2 hours until they are firm and crisp. Take them out of the oven and leave them to cool. Once they are cold, carefully remove the baking parchment and put them on serving plates.

For the filling, fold the lemon curd gently into the whipped cream and pile it over the Pavlova cases. Top with either raspberries or strawberries, for the summer filling, or glacé cherries and angelica, for the winter filling.