Mary Berry make a delicious Easter lemon pavlova on The Great British Bake Off Easter Masterclass.

Mary says: “If you’re looking for something different for an Easter dessert, this stunning pavlova should do the trick: lemon curd pavolva topped with mini-mounds of meringue and chocolate eggs.”

The ingredients for the meringue: 6 free-range egg whites, 350g caster sugar, 2 tsp white wine vinegar and 2 level tsp cornflour.

For the lemon curd filling: 6 free-range egg yolks, 350g caster sugar, 4 lemons, juice only, 225g butter and 450ml double cream.

For the candied lemon zest: 100g caster sugar, plus extra for coating the zest and 4 lemons, zest only (in long thin strips).

To serve: 30 chocolate mini-eggs.