Heat oven to 130° C/266° F fan. Cover a tray with Gefen Parchment.
Whisk egg whites until stiff, then whisk in the sugar, 1 tablespoon at a time, until the meringue looks glossy.
Whisk in the vinegar, cornflour and vanilla.
Spread the meringue inside the tray in a circle shape creating a crater by making the sides a little higher than the middle. Bake for 1 hour, then turn off the heat and let the pavlova cool completely inside the oven.
Whip the cream with 3 heaped tablespoons of the curd and then spread the cream over the meringue.
Put the raspberries and grate chocolate on the cream and finally dollop some more lemon curd over it.