Pavolva with Lemon, Mint & White Chocolate Ganache • By @manjerist • Diameter 18-20cm Meringue: • 150g Egg whites • 270g Sugar • 10g Cornstarch • 5g Lemon juice Lemon mint ganache: • 190g Cream • 12g Fresh mint • 25g Lemon juice • 2g Gelatine leaves • 60g White chocolate • 12g honey Lemon cream: • 55g Lemon juice • 55g Egg • 43g Caster sugar • Zest of 1/2 lemon • 25g Unsalted Butter For serving: • Fresh strawberries • Fresh mint leaves Meringue: • Preheat oven to 150°C (no fan) • In a bowl, mix egg whites and sugar. • In a steam bath, heat the egg whites with sugar • stirring with a whisk until the sugar is dissolved. • Beat the hot mixture immediately at high speed • with a mixer, and add lemon juice. • Once the meringue is beaten until thick, (i