Whisk the whites with lemon juice at speed 2 and gradually add the sugar. Whisk until hard peaks has formed, creating a ribbon effect.
Pour into a piping bag and pipe 10 equal mounds on a tray with grease proof paper.
Cook at 90°C for 1h 40min. then set aside.
Mix all the ingredients together in the thermomixer temperature 100°C for 8 min with the paddle.
Once ready let cool down and add 300ml of whipped cream.
Pipe the pastry cream on the bottom of the pavlova and place in the centre of the plate, then pipe more pastry cream in the dip of the pavlova until full. Mix one tablespoon of the sugar syrup with the blackberry’s , then place on top of the pastry cream.
Chiffonade 2 mint leaves and sprinkle on top of the pavlova. Lastly dust with icing sugar.