Pretty Pink Lemonade Summer Pavlova Recipe

To Make The Pavlova: Preheat the oven to 120°C (fan).

Line a large flat baking tray with greaseproof paper. Draw a 20cm round circle in the middle as a guide for how big to make the pavlova.

Blitz the Pink Lemonade Instant Tea in a blender or food processor to turn the sugar crystals into a fine powder. Set aside for now.

Whisk the egg whites on medium speed until they reach soft peaks (approx. 4-5 minutes).

With the mixer still on, add the caster sugar one spoonful at a time, counting 10 seconds between each addition.

Add the Pink Lemonade Instant Tea one spoonful at a time, then continue to whisk for another 5 minutes until the meringue has reached shiny stiff peaks. The peaks should stand tall with only a slight curl. Test that the sugar has fully dissolved by rubbing a bit between your fingertips, it should feel smooth and not grainy. If it feels grainy, continue to whisk for another minute then test again.

Now add the white wine vinegar and cornflour and whisk for another 10 seconds or so just to combine.

Spoon the meringue onto the baking tray using the circle as a guide for how big to make the pavlova. Use the back of a spoon to make a well in the middle (this will hold the filling when baked). At this point, you can shape the pavlova any way you like or make a pattern around the outside.

Bake on the middle shelf for 45 minutes, then turn the oven down to 100°C (fan) and bake for a further 45 minutes.

Turn the oven off and let the pavlova cool completely inside (with the door closed) for at least 4 hours or overnight for best results.

For The Decoration: Place the pavlova on a pretty cake stand or plate.

Whisk the double cream until it reaches soft, pillowy peaks then spoon it on top of the pavlova.

Drop spoonfuls of lemon curd on top, then garnish with raspberries, lemon slices and mint sprigs.

Serve straightaway and enjoy within 1-2 days.