Pre-heat your oven to 100 degrees Celsius/gas a quarter mark.

Whisk the egg whites to a soft peak stage, then gradually add the sugar, bit by bit, until you’ve incorporated it all.

Line a tray with greaseproof paper and divide the meringue into six large scoops then swirl a spoon into the center of each to create a small indentation in the middle and a nice swirl effect on the outer edges.

Place them in the oven for one hour, then remove and allow them to cool.

For the curd, add everything apart from the butter to a pot, mix well and bring to the boil gently, then turn down the heat. Keep stirring until the mixture shows signs of thickening, then whisk in the butter, cube by cube. Pour the curd into a bowl, press a sheet of greaseproof on top to seal it, then place in the fridge to cool completely.

Add the vanilla to the cream and whip until it is stiff. Shake the sugar over the orange segments and blow torch them until scorched, then fold through the cream.

To serve, spoon the curd into the center of the pavlova and serve with a generous spoonful of the orange cream.