1-Preheat and Prepare: Diving into making your berries and cream pavlova is like a fun adventure in the kitchen. Start by preheating your oven to 320°F and tracing an 8-inch circle on parchment paper placed on a rimmed baking sheet. This helps everything come together smoothly, even if you’re short on time.

2-Beat Egg Whites: Beat the egg whites in a clean bowl at medium speed until they’re frothy, then add a pinch of kosher salt and keep going for 2 minutes. Gradually mix in 1 cup granulated sugar until soft peaks form, and then stir in 1 teaspoon pure vanilla extract and 2 teaspoons cornstarch until you get stiff peaks. To keep it steady, dab some meringue on the four corners under the parchment paper before spooning the mixture into your traced circle, making the edges a bit higher than the center for that classic shape.

3-Shape and Bake: Bake it for 75 minutes, then turn off the oven and let the meringue cool inside for at least 3-4 hours or overnight for the best texture.

4-Make Lemon Curd: While that’s happening, make the lemon curd by placing a heatproof bowl over simmering water and 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. Add 5 tablespoons unsalted butter one at a time, whisking continuously until it thickens after 3-4 minutes, then whisk for one more minute and let it cool completely.

5-Whip Cream: Next, whip 1 cup heavy whipping cream with 2 tablespoons granulated sugar and 2 teaspoons pure vanilla extract on medium speed until soft peaks form.

6-Assemble: To put it all together, move the cooled meringue to a serving plate, spoon in the whipped cream, add the lemon curd so it drips a little, and top with fresh berries and edible flowers if you like. Serve right away for the freshest taste, and remember, it’s normal for the center to collapse a bit that’s just how it goes!