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To make the pavlova:
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1. Preheat the oven to 150u00b0C.
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2. On a piece of baking paper, draw a 20cm circle with a pencil. Place the baking paper, pencil mark side down on a large baking tray.
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3. In large mixing bowl, whip egg whites and a pinch of salt with an electric mixer, on medium high until soft peaks form. Turn to high and with motor running, slowly add caster sugar until glossy and stiff peaks form. Sift in cornflour and fold in the white vinegar and vanilla until just combined.
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4. With a large spoon, dollop meringue into the centre of the baking paper circle. With the back of the spoon, spread the batter so it is an even mound within the drawn circle and is a bit flattened on top. Keep in mind the pavlova will expand so leave about a 3cm space between the edge of the circle and the edge of the pavlova.
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5. Place pan in oven and lower heat to 120u00b0C. Cook for 1 hour then turn off heat and leave in oven to dry overnight.
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To make the filling:
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1. Bring a large saucepan of water to a boil over medium-high heat.
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2. Decrease the heat to low.
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3. Whisk the eggs, sugar, lemon juice and zest in a medium stainless steel or glass bowl to blend.
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4. Place the bowl over the hot water and whisk in the butter.
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5. Continue to whisk for about 3 minutes or until the lemon butter has become thick and creamy and coats the back of a spoon.
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6. Remove from the heat and whisk until most of the heat from the lemon butter dissipates.
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7. Set the lemon butter aside to cool completely, stirring occasionally.
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8. The lemon butter will continue to thicken as it cools.
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9. In large mixing bowl, whip cream until thickened but not stiff.
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10. Spread the whipped cream in an even layer on top of the pavlova. Follow with the lemon butter and finish with the berries.
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11. Garnish with fresh mint and icing sugar
