Blackberry and lemon mini pavlovas

1.Preheat oven to 150°C and line twelve 125ml muffin moulds with muffin papers or patty cases. Whisk eggwhites and a pinch of salt in an electric mixer to soft peaks (4-5 minutes). With motor running, gradually add sugar and whisk until firm and glossy (2-3 minutes). Whisk in vinegar, fold in cornflour and lemon rind, then spoon into cases and scatter with a little extra rind. Place in oven, reduce temperature to 120°C and bake until crisp but not coloured (1¼-1½ hours). Turn off heat and cool completely in oven with door closed (3-4 hours). Pavlovas will keep in an airtight container for a day.

2.For lemon curd, whisk egg yolks and sugar in a saucepan, add lemon juice and butter and stir over medium heat until thick and smooth (3-4 minutes). Transfer to a bowl and chill. Curd will keep refrigerated in an airtight container for 5 days.

3.For blackberry syrup, stir ingredients and 2 tbsp water in a small saucepan over medium-high heat until sugar dissolves. Bring to a simmer and cook until reduced to a light syrup (5-6 minutes). Cool, then swirl mixture through mascarpone.

4.Serve mini pavlovas topped with lemon curd, swirls of blackberry mascarpone and extra lemon rind.