Recipe for Pavlova with exotic fruits and yuzu whipped cream

Meringue
Preheat the oven to 120° C. Whip the egg whites on low speed for 1 minute. Add 3 tablespoons of icing sugar to the egg whites, increase the speed, and beat for 2 minutes.

Mix the cornstarch with the remaining powdered sugar. Gently add the mixture to the egg whites along with the lemon juice and vanilla. Beat for 4 minutes to obtain a firm mixture that forms a peak at the tip of the whisk.

Place the mixture in a pastry bag. Line a baking sheet with parchment paper and shape 5 discs of approximately 18 cm in diameter.

Bake for 1 hour, then let cool in the oven with the door open. You can make your meringue discs the day before or two days before. Cut the mangoes, kiwis, and orange into small cubes. Remove the seeds from the pomegranate and passion fruit.

Whipped Cream For a very firm whipped cream, place the whisk and mixing bowl in the refrigerator for 30 minutes before starting the recipe. Finely grate the zest.

Put the liquid cream in a mixing bowl with the zest and whip for 1 minute. Add the packet of stabilizer and a tablespoon of powdered sugar. Whip until a light and firm consistency is achieved.

Assembly: Place the first meringue disc on your serving plate. Using a piping bag, add whipped cream.

Garnish with cubed fruit, placing more in the center than on the edges (the fruit being heavier than the whipped cream, they would cause it to sink). Continue assembling in the same way for the rest of the pavlova and finish with the remaining whipped cream. Decorate the pavlova with sliced star fruit and the remaining fruit. Keep refrigerated.

Dust with powdered sugar at the time of serving. You can serve it with a mango-passion fruit sauce, for example.