Preheat the oven to 120°C. Using your electric mixer, beat Woodland free range egg whites on high speed for 1 minute until peaks form.
With the mixer on full speed slowly add the sugar into the stiff egg whites, adding 1 tablespoon at a time, making sure the mixture comes back up to stiff peaks after each spoonful of sugar. Once all the sugar is added, add the lemon juice. Continue to whisk at full speed until the mixture is stiff and glossy. Fold in the corn flour and combine well.
Line 2 baking trays with baking paper. Place the meringue mixture into 8 circles on the baking paper, using about 3 heaped tablespoons of the mixture to each one. Using the back of a spoon, shape the meringues into nest shapes.
Bake in the oven for 1 hour and 15 minutes. Once baked, turn the oven off and leave the meringues to sit in the oven without opening the oven door until completely cool (you can leave overnight).
To assemble the pavlovas whip the cream with an electric mixer until soft peak forms.
Carefully remove meringues from baking paper. On a serving bowl, place the meringue, top with a generous amount of cream, followed by fruits of your choice and mint. Serve immediately or within 3 hours.
