Pineapple Physalis Pavlova with Pineapple Sauce

2. When all the sugar has been added, mix together the lemon juice and cornflour, and pour in. Whisk again on full speed for 6-8 minutes until the meringue is thick and shiny.

3. Line a shallow baking tin (approx. 30.5cm x 23cm/12in x 9in) with a little oil and greaseproof paper. Spoon the meringue into the tin and smooth it down with a palette knife. Bake in the middle of the preheated oven for 45 minutes until slightly risen and browned on top. Allow the meringue to cool for about 2 hours before removing from the tray.

4. For the fruit, skin and core the pineapple and cut into quarters. Reserve one quarter for making the sauce and thinly slice the rest to decorate the pavlova. Melt the chocolate in a glass bowl over boiling water and dip in the physalis to cover half the fruit and allow to cool on greaseproof paper.

5. Meanwhile, to make the sauce put the sugar with the water in a small saucepan, place on a high heat and bring it to the boil, stirring from time to time. Simmer for 5 minutes before skimming off any impurities that may have risen to the surface and leave to cool. Liquidise the quarter of pineapple with the sugar and water syrup and lime juice. Blend until smooth.

6. Whip the cream until it forms soft peaks. Cut the meringue into 6 equal-sized squares. Spread each square with the cream and decorate with sliced pineapple. Drizzle the remaining melted chocolate over the pineapple. Decorate each pavlova with a chocolate physalis and serve with the pineapple sauce. Serve immediately.