METHOD:

To make the candied fruit

1 - In a large saucepan, combine the sugar, water and lemon juice. Bring to a boil. Reduce to a simmer over a medium-low heat and add lemon and ginger slices in a single layer.

2 - Simmer over medium-low heat, uncovered, for around 15 minutes, gently flipping once or twice during the cooking process.

3 - Transfer the lemon and ginger slices to baking parchment and leave to cool.

To make the meringue

1 - Preheat the oven to 140°C / 120°C fan / 250F. Line a baking tray with baking parchment and draw a 20cm/8in diameter circle in the centre. This will act as your template when spooning the meringue.

2 - Whisk the egg whites until they form stiff peaks. This should take around 3-5 minutes. Slowly whisk in the caster sugar, a spoonful at a time, until the mixture is thick and glossy. Mix in the cornflour and ground ginger until just combined. Be careful not to over-whip as this may make your meringue mixture runny.

3 - Spoon the meringue onto the circle you’ve marked on the baking parchment. Using the back of a spoon, smooth the meringue upwards to give the pavlova height when baked.

4 - Take a knife and using an upward motion, run the knife around the outside of the meringue, sweeping from the bottom to the top to create lines around the whole meringue.  

5 - Bake in the oven and cook for 1 hour until crisp on the outside and dry underneath. Turn off the oven and leave the meringue in the oven overnight to properly dry out.

1 - Preheat the oven to 140°C / 120°C fan / 250F. Line a baking tray with baking parchment and draw a 20cm/8in diameter circle in the centre. This will act as your template when spooning the meringue.

2 - Whisk the egg whites until they form stiff peaks. This should take around 3-5 minutes. Slowly whisk in the caster sugar, a spoonful at a time, until the mixture is thick and glossy. Mix in the cornflour and ground ginger until just combined. Be careful not to over-whip as this may make your meringue mixture runny.

3 - Spoon the meringue onto the circle you’ve marked on the baking parchment. Using the back of a spoon, smooth the meringue upwards to give the pavlova height when baked.

6 - The next day, gently peel off the baking parchment and place on a cake stand ready to serve.

7 - Whip your double cream and add this to the top of your pavlova, giving it height.

8 - Drizzle over the caramel sauce and then top with the gingerbread, and finally the candied lemon and ginger.

9 - Use a cake knife and slice to cut and serve the pavlova immediately.

Notes 

1 - The meringue itself can be stored in an airtight container for up to 1-2 days. It can also be frozen for up to 1 month.  

2 - Add the cream and toppings right before serving for the best flavour and texture.