This is my no-fail pavlova recipe. It has a crisp shell and marshmallowy centre. To date, it has never failed me and I can’t even count how many times I have made it!
It may sound strange, but older eggs are the best for making meringue – eggs that are around seven days old are ideal, the whites whip up much better than those of very fresh eggs. The eggs should also be at room temperature before whipping. Finally, leave the pavlova in the oven to cool completely before opening the oven door. This combination of tangy lemon and sweet delicate blueberries works wonders, I think it could take over the classic kiwifruit and strawberry combo!