Preheat the oven to 160°C and draw a 25cm circle on baking paper.
Whisk egg whites until stiff and gradually add sugar until the mixture is stiff and shiny.
Mix vinegar and cornflour until smooth and fold into the meringue.
Spread half the meringue into a 25cm circle and pipe 10 small nests around the edge with the rest.
Bake at 150°C for 90 to 120 minutes, then leave in the turned-off oven until cold.
Whisk egg yolks, sugar, and lemon juice over a double boiler, then whisk in butter until thickened.
Whisk double cream until thick and swirl it into the cooled lemon curd.
Fill the pavlova and nests with the lemon cream and decorate with 30 chocolate mini-eggs.
Boil 100ml water with sugar and zest for 3 minutes, then coat in sugar and dry before topping pavlova.