1-Making Berries And Cream Pavlova is simpler than it looks, starting with preheating your oven to 320°F for that perfect bake. First, trace an 8-inch cake pan onto parchment paper to create a 20-inch circle on a rimmed baking sheet, setting the stage for your meringue. Beat the egg whites with a pinch of kosher salt until frothy, then gradually add 1 cup (200 g) granulated sugar until soft peaks form, ensuring the mixture is smooth and glossy.

2-Next, mix in 2 teaspoons (7 g) cornstarch and 1 teaspoon vanilla extract until stiff peaks develop, keeping the meringue light and airy. Spread the meringue within the traced circle, leaving an indentation in the center for the toppings, then bake for 75 minutes. After baking, turn off the oven and let the pavlova cool inside for 3-4 hours or overnight for the best texture, which helps it stay crisp.

3-For the lemon butter curd, whisk 2 large eggs, 1/2 cup (100 g) granulated sugar, 1/4 cup (57 g) lemon juice, and 3 teaspoons lemon zest over simmering water, then gradually add 5 tablespoons (70 g) unsalted butter until thickened, and cool it before use. Whip 1 cup (231 g) heavy cream with 2 tablespoons (24 g) granulated sugar and 2 teaspoons vanilla extract until soft peaks form. Once the meringue is cool, transfer it to a serving plate note that the center might collapse, which is normal then spoon in the whipped cream, drizzle the lemon curd over the sides, and top with fresh berries like raspberries or strawberries. Serve right away to keep everything fresh and avoid sogginess, as preparation takes about 1 hour 30 minutes total, plus cooling time.