Raspberry and White Chocolate Pavlova with Lemon and Mint

This is a variation of a recipe handed down to me by my mother, Vera. Mum was a great cook, and at one stage ran the restaurant as well as cooking for a family of nine. She loved to cook this dessert at family get-togethers. You can enjoy this all year around, using whatever fruits are in season. Feel free to make it the day before, but don’t fill it until you are nearly ready to serve. A good pavlova should have a gooey, sticky centre, almost like a marshmallow.