Before starting, make sure your bowl and whisk are clean of any water or grease. In a large bowl, divide the yolk and the white of the eggs while still cold. Make sure no yolk is inside as it will impact the meringue. Leave the whites to cool to room temperature to get them fluffier later.

In the meantime, preheat the oven to 350 F. Draw an 8 inches circle on a sheet of parchment paper. Flip the drawn side on the baking tray.

Whisk the egg whites on high until you reach soft peaks - the whites are starting to hold but don't stand on their own. Add the sugar gradually by the spoon. Continue beating the mix for another 2-3 minutes after you added all the sugar until thick and glossy and all the sugar is dissolved. Rub a bit of it between your fingers to make sure the sugar is dissolved. Stir the vinegar OR cream of tartar until mixed.

Dab a bit of meringue on the four underside corner of the parchment paper to avoid it from lifting. Scoop half of the meringue on the centre of the circle and start shaping with a spatula. Add the rest of the meringue and create some waves on the side. In the centre, create an inch deep space where you're going to add your filling.

TURN THE OVEN DOWN TO 250 F. Bake without opening the oven for 1.5 hours. Turn off the oven at the end and wedge a wooden spoon to keep the oven door slightly ajar. Let the pavlova rest to completely cool down (it will take around 3 hours) or leave overnight to fill the day after. If in a hurry you can cool it down outside on a rack, but it might crack more.

When ready to decorate, in a small pot over low heat add the sugar and let it caramelise (it will take around 15 minutes). Keeping it on low heat while using it and check it oven as it can burn easily. Dip the walnut one by one and leave to dry on parchment paper. If you have any excess of caramel, you can spread it on the paper or form strings of it to decorate.

Slice the lemon and the orange and place them on some parchment-covered baking trays. Cover with sugar and honey. Bake at 380 F for 20 minutes, turn them around and bake for another 10 minutes.

Whip the cream in a bowl until thick, then add the vanilla and mix well. Once ready to serve, spoon the whipped cream in the middle of the meringue where you previously left space. Arrange the sugared citruses and walnuts on top. Add the remaining caramel decorations on top.