Preheat oven to 150°C and line a baking tray with parchment paper.

Using an electric mixer, beat egg whites until soft peaks form.

Gradually add the sugar, beating well until the mixture is glossy and the sugar has dissolved.

Add the cornflour and vinegar and fold through.

Transfer mixture to piping bag with a nozzle attached and pipe round nest shapes around 10cm in diameter onto the parchment paper.

Place in the oven, reduce the heat to 120°C and cook for 20 minutes.

Then turn the oven off and allow the meringues to completely cool in the oven.

Combine the blueberries, sugar, cornstarch, and lemon zest in a saucepan over medium heat.

Stir the mixture until the sauce thickens and the cornstarch becomes translucent (around 10 minutes.)

Remove from heat and allow to cool to room temperature.

Once cooled, I blitzed my mixture in the food processor to remove any big blueberry chunks.

Cream the butter and icing sugar together until well mixed.

Add the cream cheese in cubes slowly until incorporated. Add in vanilla extract and continue mixing for 5 minutes until the icing is light and fluffy.

Gradually add the blueberry sauce and gently fold into the cream cheese frosting.

Top each pavlova with a teaspoon of lemon curd and then dollop the blueberry icing on top.

Decorate with blueberries and lemon zest.