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Export 5 ingredients for grocery delivery
Step 1
Preheat oven to 120°C. Line 3 baking trays with non-stick baking paper.
Step 2
Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy. Beat in the custard powder.
Step 3
Spoon into a piping bag fitted with a 1cm star nozzle. Pipe 5cm-round nests, about 5cm apart, on the paper.
Step 4
Reduce oven to 100°C. Bake for 1 hour or until crisp and dry. Turn oven off. Leave meringues in oven, with the door closed, to cool completely.
Step 5
Divide the cream and lemon curd among pavlovas. Top with raspberries and dust with icing sugar.
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