1. For bergamot curd, combine ingredients in a heatproof bowl over a saucepan of simmering water and whisk occasionally until thick (15 minutes). Cool, cover closely with plastic wrap and refrigerate to chill. 

2. Preheat oven to 200C and line an oven tray with baking paper. Whisk eggwhites until just a few large air bubbles remain (don’t allow peaks to form yet). Gradually add sugar a few spoonfuls at a time, then whisk until mixture is thick and glossy, and you no longer feel sugar crystals when you rub a little mixture between your fingers. Fold in the cornflour and vinegar, and spoon the mixture onto the centre of the tray. Use a spatula to lift the edges up and over the top, making a nice round, then level the top, spreading the mixture out to about 21cm. Reduce the oven to 150C and bake the pavlova until puffed and set (30 minutes; don’t peek too early as you might deflate the pavlova). Turn off the oven and leave pavlova to cool completely in oven (2-3 hours). 

3. To serve, whisk cream with crème fraîche to stiff peaks in a bowl. Whisk curd separately to loosen, then fold through cream. Spread mixture over pavlova and top with blood orange and praline. The pavlova will hold for a few hours in the fridge assembled, or you can assemble it just before serving.