• To make the pavlova, preheat the oven to 120ºC and line a baking sheet with baking paper.
• In a mixing bowl, beat the egg whites and cream of tartar on a medium speed until frothy.
• Add all the sugar one teaspoon at a time while continuously whisking.
• Increase the speed and whisk until stiff peaks are reached.
• Sprinkle overtop the cornflour, vanilla essence, and vinegar.
• Fold together to combine.
• Spoon the meringue mixture onto the prepared baking sheet and shape with a palette knife forming a small nest on top.
• Turn oven down to 100ºC and place the baking sheet on the bottom rack of the oven.
• Bake the meringue for one hour and then turn the oven off leaving the the meringue in the oven for another five hours.

Clementine Curd

• In a medium saucepan, whisk together the cornstarch and sugar.
• Add the eggs and egg yolks to the sugar mixture and whisk well.
• Add the clementine and lemon juice, and the clementine zest and blend together.
• Add the butter and place the saucepan over a medium heat.
• Whisk constantly until the mixture thickens and boils (should take about 7 - 10 minutes).
• Remove from the heat and allow to cool until cold (2 - 3 hours)

Assembling the Clementine Curd Pavlova

• Place the whipped cream on top of the cooled meringue.
• Top with a thick layer of clementine curd.
• Generously add clementine segments and sprigs of mint and enjoy!