Lemon Curd Pav-Cakes With Blueberries

Preheat oven to 150°C. Line 8 x 1/3-cup capacity muffin holes with paper muffin cases.

Using an electric mixer, whisk egg whites on high speed to firm peaks. Gradually add sugar, 1 tbs every 30 seconds, beating well between additions until sugar dissolves. Scrape down side of bowl and beat for a further 3 minutes or until mixture is thick, stiff and glossy.

Mix vinegar and cornflour in a small bowl. Beat into meringue with vanilla. Scoop mixture evenly into cases, piling up into mounds. Bake for 10 minutes.

Reduce oven to 110°C. Bake for a further 1 hour or until crisp and dry. Turn off oven, prop door ajar and leave pav-cakes to cool completely.

Meanwhile, to make the lemon curd, whisk 4 egg yolks and 2/3 cup caster sugar together in a small heavy-based saucepan over low heat. Stir for 5 minutes or until sugar dissolves. Add 100g butter and cook, stirring, for a further 3 minutes or until butter melts. Add zest and 2/3 cup of lemon juice and cook, stirring constantly without boiling, for 10-15 minutes or until mixture thickens to coat the back of a wooden spoon. Pour into a jar and chill for 2 hours or until thick.

Top pav-cakes with lemon curd, cream and blueberries. Serve immediately.