1-Diving into making berries and cream pavlova: is simpler than it seems, and I’ll guide you through each part with easy steps. Start by preheating your oven to 320°F and lining a baking sheet with parchment paper, tracing a 20” circle from an 8” cake pan to shape your meringue just right. This sets the stage for a base that’s crisp on the outside and soft inside, perfect for holding all the tasty toppings.

2-In a clean bowl, whisk the egg whites with a pinch of kosher salt until they’re frothy, then gradually add the 1 cup granulated sugar until soft peaks form. Next, mix in the 1 teaspoon pure vanilla extract and 2 teaspoons cornstarch until stiff peaks develop, ensuring your meringue holds its shape. Shape the meringue on the parchment, building higher edges and leaving an indent in the center for the fillings to nestle into.

3-Bake it for 75 minutes, then turn off the oven and let it cool inside for 3-4 hours or overnight to avoid any cracking. While that’s happening, prepare the lemon butter curd by whisking 2 large eggs at room temperature with 1/2 cup granulated sugar, 1/4 cup freshly squeezed lemon juice, and 3 teaspoons freshly grated lemon zest over simmering water. Gradually add 5 tablespoons unsalted butter, whisking until thickened, then cool it completely.

4-For the whipped sweet cream, beat 1 cup heavy whipping cream with 2 tablespoons granulated sugar and 2 teaspoons pure vanilla extract until soft peaks form. To assemble, place the cooled meringue on a serving plate, fill the center with the whipped cream and lemon butter curd, then top with fresh berries, fruit, and edible flowers. Serve it right away for the best taste and texture, as this keeps everything fresh and delightful.