Green Tea and Berry Pavlovas

1. Heat the oven to 130 C (110 C fan) and line a baking sheet with parchment, marking four 10 cm circles on the underside as guides.
2. Whisk the egg whites with the pinch of salt to soft peaks, then add the granulated sugar a spoonful at a time, beating until the meringue is stiff, glossy and no longer feels grainy when rubbed between your fingers.
3. Fold in the cornflour and vinegar, then sift the matcha over the bowl and fold gently just until streaked, so it stays marbled rather than fully green.
4. Spoon the meringue onto the circles, hollowing out the centres slightly, then bake for 1 hour 15 minutes and turn the oven off, leaving the pavlovas inside with the door ajar until completely cool.
5. Meanwhile make the lemon curd: whisk the egg yolks, lemon juice, zest and 60 g of the remaining sugar in a heatproof bowl set over barely simmering water, stirring constantly for 8 to 10 minutes until it thickens and coats the back of a spoon and reaches about 75 C.
6. Take the curd off the heat, beat in the butter a piece at a time until smooth, then cover the surface with cling film and chill until cold and set.
7. Whip the double cream to soft peaks and spoon it into the cooled meringue shells, swirl over the lemon curd, then pile the fresh berries on top and serve at once.

You'll use: Oven · Saucepan · Whisk · Baking sheet