1-First, preheat the oven to 180°C/350°F without fan and line a baking tray with baking paper. Then, whisk the egg whites in a large, clean bowl using an electric mixer until the volume triples and soft peaks form. Lower the mixer speed and gradually add sugar, one spoon at a time, until the mixture is thick, glossy, and stiff peaks form be sure the sugar is fully dissolved for that smooth finish.

2-Next, add cornflour, white wine vinegar, and vanilla extract, mixing briefly at low speed to incorporate. Spoon the pavlova mixture into a round shape on the baking paper, piling it high and shaping the edges with a palette knife while flattening the top slightly. Place it in the oven and immediately reduce the temperature to 150°C/300°F without fan, then bake for 1 hour and 15 minutes without opening the door.

3-After baking, turn off the oven and leave the pavlova inside with the door closed to cool completely for at least 2-3 hours, preferably overnight, to achieve the best texture. Just before serving, whip the double cream until thick and soft, then spread a generous layer of lemon curd over the cooled pavlova, followed by the whipped cream. Finally, sprinkle toasted flaked almonds on top and serve immediately for a dessert bursting with creamy flavors.