Preheat the oven to 150°C. Line two baking trays with baking paper. Trace a circle on the underside of the baking paper so that your pavlova shells are of equal size. (I trace around the inside of one of my 22 cm springform cake tins, ensuring consistency every time!)
2.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form. With the motor running, gradually add the sugar, one spoonful at a time, until you have a shiny and stiff meringue.
3.
Add the cornflour, lemon zest and juice and fold the ingredients together using the folding tool.
4.
Divide the meringue mixture evenly between the two baking trays, spreading it gently to fill the circles. Place in the oven and cook for 1 hour. Remove from the oven and allow to cool completely.
5.
For the topping, whip the cream and vanilla in the stand mixer fitted with the whisk attachment.
6.
Place one of the pavlova shells on a platter (I usually pick whichever is the flatter of the two) and top with half the cream and a layer of strawberries. Place the second pavlova shell on top and repeat with the remaining cream and strawberries.
7.
In a small bowl, cover your blueberries in gold or purple dust (if using).
8.
Add the blueberries and raspberries to the top of the pavlova so it appears full and abundant, and sprinkle with crumbled freeze-dried raspberries, if desired. If you are using them, add edible flowers and gold leaf to the top of your pavlova, too. The pavlova is best eaten immediately.
