Emily Laurae

Pavlova
1 Preheat your oven to 345°F and line a baking sheet with parchment paper. Draw a circle in the parchment with a pencil and flip over the parchment on the baking sheet.
2 In a heatproof bowl, combine the egg whites and granulated sugar. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk continuously until the sugar has dissolved and the mixture is warm to the touch (170F)
3 Transfer the warm egg white mixture to a stand mixer fitted with the whisk attachment (or use a hand mixer). Beat on medium-high speed until the meringue forms stiff, glossy peaks and has cooled to room temperature. This should take about 5-7 minutes then gently mix in the cornstarch and vinegar using a spatula.
4 Fit a large pastry tip (such as a star tip) onto a piping bag and fill it with the meringue mixture. Pipe the meringue onto the prepared baking sheet in a circular motion, creating a large round base with slightly raised edges. You can create a decorative edge by piping small swirls around the perimeter.
5 Place the pavlova in the preheated oven, and bring the temperature immediately down to 220F and bake for 1 hour and 50 minutes. After baking, turn off the oven and let the pavlova cool completely inside the oven - this gradual cooling is super important as it will help to prevent cracks in the pavlova.
Whipped Cream
7 In a mixing bowl, beat the heavy whipping cream and powdered sugar until soft peaks form. Be careful not to overbeat, as you want the cream to be smooth and spreadable.
Assembly
9 Spoon a layer of lemon curd into the center of the pavlova, leaving the decorative edges visible. Then, add the whipped cream over the lemon curd, spreading it evenly and drizzle with strawberry puree, mixing into the whipped cream with a toothpick or spoon.
10 Arrange the fresh berries on top of the whipped cream. You can be creative with the arrangement, making it as elegant or rustic as you like. Garnish with edible flowers, slice and enjoy!