Step 2

Preheat oven to 150°C. Baking paper line a baking tray.

Step 3

For pavlova, beat egg whites in an electric mixer until stiff peaks form. Slowly add sugar, beating well until the mixture is thick and glossy.

Step 4

Spoon 6 x 10cm rounds of the mixture onto prepared baking tray, make an indent in the middle to hold the filling later and bake for 80 minutes. Turn off oven and allow to cool inside the oven.

Step 5

For lemon curd, whisk egg yolks with sugar until combined but not frothy. Scrape into a saucepan with butter, zest and juice and cook, stirring, for 5 minutes or until slightly thickened. Transfer to a large metal bowl and refrigerate, covered in cling film.

Step 6

For passionfruit cream, combine whipped cream with passionfruit pulp.

Step 7

For raspberry coulis, puree raspberries in the chopper attachment of a stick blender. Sieve into a small saucepan with sugar and cook for 1-2 minutes until sugar dissolves and coulis thickens.

Step 8

For almonds, toast almonds in a small frying pan over medium heat until golden. Add vanilla and toss through until evenly coated, remove from pan.

Step 9

To serve, top each pavlova with a little cream and some of the toasted almonds. Press a few blueberries into the centre and top with a small mint sprig. Decorate plate with raspberry coulis and lemon curd, blueberries and raspberries filled with a little passionfruit cream.