Classic Berry Pavlova with Vanilla Crème Fraîche

If using fresh eggs and you have time, separate the whites and freeze them, then thaw completely before baking for a more stable meringue. Heat the oven to 120°C/100°C fan/gas 1/2. Line a large baking sheet with parchment paper, draw a 20 cm circle on the paper as a guide, then turn the paper over so the pencil mark is underneath.

Rub the cut side of the lemon around the inside of a large, clean mixing bowl to remove any traces of grease. Add the egg whites and whisk with an electric mixer for 1-2 minutes, until foamy. Continue whisking until soft peaks form, then add the caster sugar 1 tbsp at a time, beating well after each addition, until the meringue is thick, glossy, and no longer gritty when rubbed between your fingers.

Add the cornflour and lemon juice to the meringue and whisk for another 30 seconds, just until incorporated. Spoon the meringue into the center of the marked circle and spread it out evenly, shaping a shallow dip in the middle to hold the topping. Use a palette knife or spatula to create decorative ridges around the sides, if desired.

Bake for 1 hour, then switch off the oven without opening the door. Leave the pavlova inside until completely cool, ideally overnight, so the shell dries gently and is less likely to crack.