Lemon Blackberry Filling

1. Whisk lemon juice, blackberry pulp, sugar, and eggs together in a saucepan.
2. Cook on low heat, stirring constantly, until thick like custard.
3. Add butter cubes one at a time, stirring until melted.
4. Stir in the cornstarch slurry and cook until smooth.
5. Transfer to a bowl, cool, and refrigerate until ready to use.

Pavlova

1. Preheat oven to 160°C / 320°F.
2. Line a 25 x 35 cm baking tray with baking paper and lightly spray the paper (do not miss this step as the mixture is sticky and will not come off without the spray).
3. Beat the room temperature egg whites until stiff peaks form.
4. Slowly add sugar, one tablespoon at a time, at 30-second intervals. Scrape the bowl as needed.
5. Mix in vinegar and vanilla. Spread the meringue evenly onto the prepared and sprayed baking paper.
6. Sprinkle almonds over the top.
7. Bake for 15 minutes. Cool in tray for 5 minutes, then invert onto a second large piece of baking paper on a cooling rack.
8. Peel off the original paper and let it cool completely.

Assemble

1. Spread chilled lemon blackberry filling evenly over the pavlova.
2. Roll lengthwise into a log.
3. Slice and dust with icing sugar before serving.