Mini Pavlova with Mascarpone, Lemon Curd, and Fresh Berries

Separate the yolk of the ¹/₂ piece Eggs size M into a small bowl, cut the 1 ¹/₂ tsp Butter into small cubes, and wash and slice the 25 gr Fresh strawberries.

Place the and ¹/₄ tsp Table salt in a clean, dry bowl and whip on medium speed until soft peaks form.

Gradually add the 30 gr Sugar, one tablespoon at a time, whipping constantly on high speed until the meringue is thick, glossy, and holds stiff peaks.

Gently fold the ¹/₂ tsp Corn starch, , and 0.75 ml Vanilla Extract into the meringue with a spatula, then shape into two round nests with a well in the center on a baking sheet lined with parchment paper.

Place the meringue nests in an oven preheated to 130°C (265°F), immediately reduce the temperature to 110°C (230°F), and bake for 75 minutes. Then, turn off the oven and let them cool completely inside with the door slightly ajar.

In a small saucepan over low heat, whisk the reserved egg yolk with the 10 gr Sugar, , and 1 ¹/₂ pieces Lemon. Cook for about 5 minutes, stirring constantly, until thickened.

Remove the saucepan from the heat, whisk in the cubed cold butter piece by piece until the curd is glossy, then press plastic wrap directly onto the surface of the curd and chill completely in the refrigerator.

In a bowl, beat the 35 gr Mascarpone with the 2 ¹/₂ tsp Powdered Sugar and the remaining 0.75 ml Vanilla Extract, then pour in the 40 gr Cream (whipping) and whip until a fluffy, stable cream forms.

Place the cooled meringue bases onto dessert plates, spoon a generous amount of the mascarpone cream into the center, and swirl the chilled lemon curd beautifully over the top.

Garnish the pavlovas with the sliced strawberries, 15 gr Raspberries, 15 gr Blueberries, and 1 gr Fresh Mint, then serve immediately.