Homemade Blackberry Curd Pavlova (from scratch)

Pre-heat the oven to 140ºC (285ºF). Line a large baking tray with baking paper and draw a circle of around 22cm (I used a large plate).
In a large bowl, whisk the eggs until they form stiff peaks. Gradually add the sugar, followed by the corn-flour and white wine vinegar.
Pour the mixture onto your prepared tray smoothing the meringue so there is an even thickness. Carefully push the middle out towards the edges so you are left with a crater effect with the sides higher than the middle (it doesn't need to be too deep but if it is too shallow, the curd will overflow when added later).
Bake for one hour then turn off the oven leaving the meringue inside until it is completely cold. I left mine in overnight and I recommend doing that if you have the time.
When ready to serve, fill with the blackberry curd and top with whipped cream and any other garnish you like (I used a couple of fresh blackberries and flowers). Cut into slices and serve! Enjoy!

I used my homemade blackberry curd for this recipe. However, you can use any kind of curd you like.