Method

• 1.
  Preheat oven to 110C. Grease a flat baking tray. Draw a 20cm circle on a sheet of baking paper and flip over and press onto the baking tray.
• 2.
  Place egg whites and sugar in the bowl of an electric mixer with a pinch of salt. Whisk on medium-high speed for 15 minutes until thick and glossy and the sugar has dissolved (test this by turning off the mixer, scooping out a teaspoon of meringue and rubbing it between your fingers, it should feel smooth and not grainy.)

• 3.
  Gently fold through the cornflour and vinegar, then dollop mixture onto baking paper inside the circle, and use a palette knife to make beautiful peaks of meringue.
• 4.
  Place in the oven and bake for 20 minutes, then reduce temperature to 90C and cook for a further 40 minutes until outside is crisp. Turn off the oven and allow the meringue to cool completely in the oven (the gradual reduction in temperature will stop your meringue from cracking.) Leave in the oven for 6 hours or overnight, if you have time.
• 5.
  When ready to serve, transfer your pavlova to a serving plate. Whisk mascarpone and icing sugar together in a bowl. Fold in lemon zest and vanilla. Roughly crushed half of the raspberries and fold into cream, then dollop on top of pavlova. Scatter with remaining raspberries, freeze-dried raspberries and lemon balm leaves.