Preheat the oven to 150C/300F. Lightly grease a round baking tray and line it with baking paper. The grease will stop the paper slipping around as you try to shape your pav.

Clean all your utensils scrupulously with hot water and dish soap. Rinse them thoroughly to rid them of all soap residue. Either allow to dry on their own (not touching anything) or dry them thoroughly with a clean, dry tea towel.

Separate the egg whites and yolks in two clean, dry bowls. Add each egg white straight into the mixer so you don’t accidentally contaminate it with egg yolk.

Once you’ve got all your egg whites in the mixer, use the balloon whisk attachment to whisk them for 3 minutes on a medium speed (I use speed 3-4 on my KitchenAid). I found that if I stopped whisking the egg whites just before I thought they were at soft peaks, my meringue was less likely to leak sugar.

So, just before soft peaks, start adding the caster sugar, one tablespoon at a time. I set a timer for 20 second intervals, but you don’t have to be that rigid.

Tablespoon by tablespoon, incorporate all of the sugar. It should take you around 10 or so minutes. During this time, it should start to become shiny and thickened.

Once you have incorporated all the sugar, continue beating on a low-medium speed until you can rub a bit of meringue between your fingers without feeling any sugar granules. For me, this took around 10-15 additional minutes, but it might take less for you.

Once you can no longer feel any sugar granules, add your lemon juice or vinegar and beat just to combine. Then add the cornflour and do the same – just a few spins of the mixer to combine it all.

Use a clean silicon or offset spatula to pour the mixture onto the baking sheet. Shape it however you fancy, keeping in mind that taller pavlovas are more prone to collapse (and have more chewiness in the centre).

Combine the ingredients for the curd in a small metal bowl over a small saucepan, 1/4 filled with water. Gently mix it with a fork over a gentle heat, squishing berries against the side as you mix. This will release their flavour and colour.

Allow the curd to cook for around 10 minutes, or until it coats the back of a spoon. It might not be super thick, but it will thicken up in the fridge. As mentioned in the notes, this is best done the night before (as is the pavlova).

Push the curd through a fine sieve to remove the raspberry seeds and store in an airtight container.

Once the pavlova has cooled in the oven (ideally overnight) you’re ready to go. Immediately before serving, top it with cream or coconut yoghurt, the raspberry curd and whatever berries you fancy. Only top it immediately prior to serving, otherwise the wet ingredients will begin to dissolve the crunchy shell.

Don’t make more than a day in advance and store it in an airtight container – not the fridge.