Lemon Meringue Pavlova Roll

For pavlova, in a large bowl, beat egg whites until light. Slowly beat in sugar until whites are stiff and shiny. Beat in vinegar and vanilla. Fold in cornstarch.

Spread meringue over a 17x 11-inch parchment-lined baking sheet. Bake in a preheated 325 degrees F. oven for 20 minutes. Cool. Dust top with sifted icing sugar. Run a knife around edge to prevent sticking and then invert onto another piece of parchment.

For lemon curd, in a saucepan, combine lemon juice, peel and sugar. Bring to a boil.

Beat eggs in a medium bowl. Whisk in hot lemon juice mixture. Return everything to saucepan and cook on medium heat for 3 to 5 minutes, or until thick and bubbling. Strain mixture if you wish. Transfer to a clean bowl and chill.

Whip cream until light. When lemon mixture is cold, fold in cream.

In a small saucepan, combine sugar and water. Cook on medium heat, stirring, just until sugar dissolves. Brush any crystals down sides of pan with a pastry brush dipped in cold water. Cook, without stirring, for 5 to 8 minutes, or until mixture turns a caramel colour. Add lemon juice and orange juice. Bring to a boil and stir until smooth.

Spread lemon mixture over meringue. Roll up tightly lengthwise. Refrigerate until smooth.

Cut roll into serving pieces and place on serving plates with sauce.

In a small saucepan, combine 1 cup (250 ml) granulated sugar and 3 tbsp. (45 ml) water. Cook on medium heat, stirring, until sugar dissolves. Brush and crystals down sides of pan with a pastry brush dipped in cold water. Continue to cook, without stirring, for 5 to 8 minutes, or until mixture turns a caramel colour. Transfer to a bowl and cool for a few minutes until caramel thickens slightly.

Carefully set bowl in a larger bowl of hot water to keep caramel liquid but thick. Drizzle caramel in shapes on a buttered sheet of waxed paper and let sit for a few minutes until firm. Carefully remove from paper and decorate dessert just before serving.