Whipped cream and lemon curd Pavlova served with Summer berries. This worthwhile beauty with its marshmallowy texture is just delicious. “You can’t be a proper food blogger if you can’t master the technique of pavlova making.” This was my initial thought as I was having issues with the whole process and seriously I should have done about three pavlovas to get it right eventually. And it was worth the effort! Below you’ll find the recipe and some tips to bear in mind if you’d like to try it out. Preparation Tips Pavlova needs to be cooked at low temperature; You need to use fine caster sugar, it is easier dissolved…