4 egg whites
1 cup caster sugar
1 tsp lemon juice
2 tsp cornflour
1/4 Teaspoon Vanilla Essence
3 Tablespoons Lemon Butter
Whipped Cream, Chocolate chunks and popping candy to serve
Preheat oven to 130'c. Cover a baking tray with baking paper and trace 2 circles onto it (I used a small plate).
In a Kitchenaid or in a bowl with an electric beater, beat egg whites until soft peaks form. Add sugar, lemon juice, cornflour and vanilla essence; beat until stiff and glossy (around 10 minutes). Pile meringue onto paper and shape, leaving the centre slightly hollowed. Bake in the oven for 1½ hours or until crisp on the outside. Turn oven off and leave pavlova to cool in oven with door open slightly. Sandwich pavlovas with whipped cream and lemon butter. Top pavlova with cream, chocolate, lemon butter and popping candy.