1-Preheat Oven & Prep: Begin by preheating your oven to 300°F (150°C) and line a baking sheet with parchment paper to avoid any sticking issues.

2-Whisk Egg Whites: Use an electric mixer on medium speed to whisk the 6 egg whites until they form soft to stiff peaks, which takes a bit of patience but builds the base.

3-Add Sugar: Gradually mix in the 1½ cups superfine caster sugar, one tablespoon at a time, and wait about 30 seconds between each addition for the best results.

4-Add Vinegar: Once the sugar is fully incorporated, add the 1½ teaspoons white vinegar and whisk for another 4 minutes until everything is glossy and combined.

5-Shape Meringue: Spoon the mixture onto your prepared baking sheet and shape it into a 9-inch circle, leaving a slight hollow in the center for the toppings.

6-Bake: Reduce the oven temperature to 250°F (120°C) and bake for 1 hour and 30 minutes until the meringue feels dry and crisp.

7-Cool: Turn off the oven and let the pavlova cool completely inside to help it set properly without cracking.

8-Whip Cream: In another bowl, whip the 1½ cups heavy cream with 1 teaspoon vanilla extract and ¼ cup powdered sugar until soft peaks form.

9-Assemble: Once cooled, transfer to a plate and top with ½ cup lemon curd, the whipped cream, and 1 cup fresh raspberries, then dust with powdered sugar and add mint leaves for garnish.