Step 1

To make the meringue base: Make sure all the equipment (without exception) is clean and dry. Preheat oven to 300°F (150°C). Cut a piece of parchment paper (big enough to line a baking tray). Draw a circle that's 8-inch ( 20 cm) in diameter on the underside of the parchment paper. Line the baking tray with it (the drawn circle must be on the underside). Reserve!

Step 2

Gently break an egg, and put the egg white into a small clean bowl. Make sure not to break the egg yolk. Once the egg white is separated, transfer it into a mixer bowl that is on a weighing scale. Repeat with the remaining eggs until you have 7.8 oz (221 g) of egg whites. NOTE: If any egg white gets contaminated by the yolk, discard that egg white and start again with another egg. Keep the egg yolks to make other recipes with them.

Step 3

Measure the egg whites and then whisk them on speed on speed 4 (on a 10- speed mixer) until it reaches soft peak stage (you’ll see when you lift the whisk). It will take around 10 minutes!

Step 4

Once they reach the soft peak stage, lower the speed to 3 and add the sugar (1 - 2 tbsp at a time only), waiting about 30 seconds before each addition. In addition, scrape down the sides of the bowl at least once, while adding the sugar. It will take about 15-20 minutes to add and whisk all the sugar. Make sure each addition of sugar is dissolved before adding the next. You don’t want to have a weeping pavlova!

Step 5

After adding all the sugar, increase the speed to 4 and whisk the egg white mixture until it is glossy and thick and holds its shape well. But do not overbeat the mixture; otherwise, it will become grainy! TIP: To check if the sugar is dissolved: Take a little meringue to your fingertip and rub it between your thumb and index finger. If you feel any granules, then it needs more time to whisk.

Step 6

Next, place the cornstarch and vinegar in a small bowl and mix to combine (it has to be smooth and thick like a slurry).

Step 7

As soon as the meringue is glossy and thick, add the cornstarch and vinegar slurry. Then increase the speed to about 5 - 6 and whisk the slurry into the egg whites for about 30 - 45 seconds. Now stop whisking!

Step 8

Using another clean spatula, scoop the meringue out of the bowl onto the parchment paper with the drawn circle. Pile the meringue in the middle of the drawn circle.

Step 9

Using an offset spatula, spread the meringue to fill the drawn circle on the parchment paper. The meringue must be evenly tall.

Step 10

Then create furrows along the sides of the pavlova, going from bottom to top using the offset spatula. Smooth the edges to get rid of meringue points (they burn easily). It has to have soft, rounded edges. Create some swirls on the middle of the meringue on top. The center should be lower than the top edges to accommodate the whipped cream after baking and cooling.

Step 11

Transfer the pavlova to the middle rack of the oven and immediately reduce the temperature to 225°F (110°C).

Step 12

Bake for 90 minutes. NOTE: Do NOT open the oven door during this time. When the time comes to an end, turn off the oven and let the pavlova cool completely in the oven (or up to 6 hours).

Step 13

Transfer the pavlova to an airtight container and store at room temp in a cool dry place (free of draft), until ready to serve. Do NOT store in the fridge or freezer (or it will be soggy). Only top the pavlova with the chocolate cream, curd, and fruits right before serving.

Step 14

For the Curd: While the pavlova is baking, let’s make the curd. In a bowl, whisk together sugar and eggs until homogeneous. Set aside!

Step 15

In a medium saucepan, over medium-low heat, add raspberries, lemon juice, and lemon zest. Cook until the berries start to break down (around 5 minutes). Stir and ensure the mixture doesn’t burn.

Step 16

Add in the egg/sugar mixture and constantly whisk for 2 minutes, or until it begins to thicken (about 5 minutes). Add butter and continue stirring often until the butter is melted. Over a bowl, use a strainer to press the solids out of the mixture.

Step 17

Refrigerate the smooth mixture or curd until cold (for at least 4 hours). Refrigerate leftovers in an airtight container for up to 10 days.

Step 18

For the Chocolate Cream: Whip the cream and vanilla on a low to medium speed or by hand until stiff peaks form. Ensure the cream stays smooth and doesn’t curdle.

Step 19

Whisk in the Nutella with the yogurt until homogeneous. Gently fold the Nutella/yogurt mixture into the whipped cream until homogeneous.

Step 20

To Assemble: Right before serving, dollop the chocolate cream over the baked and cool pavlova. Top with the curd and make some swirls on the edges to drip the curd on the sides.

Step 21

Then garnish the top with fresh berries, pistachio, and mint. Enjoy!