When your child loves Australia as much as mine does, you celebrate Australia Day by making a Pavlova.

INGREDIENTS

Palova Base
6 large egg whites
350g caster sugar
2 tsp lemon juice
2 tsp cornstarch
1 tsp vanilla

Topping
600ml of heavy cream
Fresh Berries
Lemon Curd
Raspberry Jam

DIRECTIONS

Make the raspberry jam and lemon curd ahead of time so it call cool.  Preheat the oven to 300 degrees F and line a baking tray with parchment paper.

Add the egg whites to the clean bowl and using an electric mixer whisk on medium speed. When the bubbles have increased in amount but become smaller in size, slowly start adding the sugar a tablespoon at a time. Continue whisking at medium speed until the meringue is stiff and glossy. Rub the meringue between your fingers to make sure there are no grains of sugar.  This will make your meringue weep.

Add the corn starch, lemon juice and vanilla and whisk for a couple minutes to combine evenly. Scrape the meringue onto the parchment paper, pilling high and make any shape you want.

Bake at 300 for 10 minutes before reducing the temperature to 225 degrees F. Bake for a total of 90 minutes. Turn the oven off and allow the pavlova to cool fully in the oven. Remove from oven and when you are ready, whip cream and top with lemon curd and berries. Serve immediately.