1. Heat the oven to 140C/120C fan/gas 2. Line 3 baking trays with baking parchment and draw a 20cm circle on each, then flip the paper over. In a large bowl, whisk the egg whites and a pinch of salt with an electric mixer until foamy. Add the Dr. Oetker Cream of Tartar and beat into soft peaks.
2. In another bowl, combine the sugar and cornflour, then gradually add 1 tbsp at a time to the egg white mixture, beating for around 8 mins until stiff peaks form. Whisk in the Dr. Oetker Madagascan Vanilla Bean Paste and vinegar.
3. Divide the meringue mixture evenly between the circles on each of the prepared trays. Add a few drops of Dr. Oetker Extra Strong Orange Food Colour Gel over each meringue and swirl through using the tip of a spoon. Use a pallet knife to spread out and fill the circles, then bake for 1 hr 15 mins. Turn the oven off and open the door slightly, leaving the meringues to stand for at least 30 mins.
4. To make the filling, briefly blend half the raspberries and 3 tbsp of icing sugar in a food processor, then use a fine sieve to remove the seeds. In a bowl, whisk the cream, yogurt, Dr. Oetker Sicilian Lemon Extract and 3 tbsp icing sugar until soft peaks form.
5. To assemble the pavlova, place one of the meringues on a cake stand or platter and spread with a thin layer of cream. Arrange half the peaches on top and a drizzle of raspberry coulis, before topping with the second meringue. Top with a dollop of the lemon cream, half of the remaining raspberries and a drizzle of coulis. Add the third meringue and top with another dollop of lemon cream, the remaining peaches and raspberries and a final helping of coulis. Serve immediately.