Grapefruit and Cream Meringue
ready in 1 hr 25 min.
Heat the oven to 130°C (110°C in a fan oven), 250°F, gas 1/2 and line a baking tray with grease-proof paper.
Whisk the egg whites with the lemon juice until stiff, gradually trickling in the icing sugar. Stir in the cornflour and whisk the mixture until glossy. Fold in half of the syrup.
Shape the mixture into four mounds on the baking tray. Drizzle with the remaining syrup and put in the oven for around 1 hour to dry out, rather than bake - until the meringues are crispy on the outside and still slightly soft inside. Remove from the oven and leave to cool.
Whip the cream until stiff. Gently press down on the middle of the pavlovas and fill with the whipped cream. Served garnished with grapefruit.