Ingredients

Step by step

1. Preheat the oven to 150°C, fan 130°C, gas 2 and line a shallow 26cm x 37cm baking tray with baking paper. Whisk the egg whites to stiff peaks, starting on a low speed initially. Gradually add the sugar, whisking to a stiff, shiny meringue. Briefly beat in the cornflour, vinegar and a pinch of salt.
2. Spread the meringue onto the lined tray, swirling the sides slightly higher than the centre. Place in the oven, reduce to 120°C, fan 100°C, gas 1⁄2 and bake for 11⁄4 hours. Turn off the oven, leaving the meringue inside to dry out; ideally overnight.
3. For the curd, combine the egg yolks, citrus zest and juices, sugar and cornflour in a heatproof bowl. Add the butter, in cubes. Set over a pan of gently simmering water and stir regularly, until the curd thickens to coat the back of a spoon, about 8-10 minutes. Cover the surface with clingfilm, leave to cool then chill to firm up.
4. For the Earl Grey cream, gently heat the cream and tea bags in a pan until steaming. Remove from the heat, cover and infuse for 15 minutes. Remove the tea bags, squeezing them out gently. Leave the cream to cool, then chill.
5. Peel the clementines and slice into thin rounds. Just before serving, whisk the Earl Grey cream and icing sugar to soft peaks. Drizzle half the curd over the pavlova then dollop on the cream. Swirl the rest of the curd through, then top with the sliced clementines and the toasted almonds.