Dreamy Pavlova

Follow these steps - Rhubarb curd

1. Boil the rhubarbs with sugar and mix smoothly, strain and pour back into the saucepan. Add the eggs and stir constantly on medium heat until the curd thickens a little, or until reaches around 175 °F / 80 °C (do not exceed 180 °F / 82 °C).

2. Strain the mixture, add the cornstarch and stir. Allow to cool slightly before adding the butter. When you have a smooth curd, remove from the stove and place in the refrigerator for at least 2 hours.

Follow these steps - Pavlova

1. Set the oven at 175 °F (80 °C). On parchment paper, use a pencil to draw two (2) 9 to 10-in circles, cut and place on a baking sheet.

2. Assemble your assistent with beater bowl and balloon whisks.

3. Whisk the egg whites and add the sugar in three rounds, continue whisking until you have a firm and glossy meringue. Add in the cornstarch and vinegar at the end and invert with the spatula to maintain the air.

4. Evenly spread the meringue on the two parchment paper circles.

5. Bake for about 1 ½ - 2 hours, turn off the oven and allow to cool and dry in the oven for at least one hour. The meringue can also stay in the oven overnight.

6. Take out the rhubarb curd from the refrigerator. Add half of the curd in a piping bag.

7. Slice the strawberries.

8. Assemble your assistent with beater bowl and balloon whisks.

9. Whisk the cream until it is lightly whipped.

10. Carefully remove the smooth meringue base and place on a barrel. Sprinkle an edge with cream and spread out a thin layer of cream inside. Then spread a thin layer of rhubarb curd and add the sliced strawberries.

11. Add the next base and spread out a layer of cream and then use a piping bag to decorate with the rhubarb curd. Garnish with strawberries and fresh flowers.