Easter Floral Pavlova with Lemon Curd and Berry Compote

This delightful Easter-themed dessert features a light and airy pavlova topped with homemade lemon curd and a vibrant berry compote. The sweet meringue base provides a crispy shell and soft, chewy interior, while the tangy lemon curd and mixed berry topping offer a burst of freshness. This dessert not only looks stunning but is also gluten-free and can be made dairy-free, making it a perfect treat for everyone at your Easter celebration.

Ingredients:

• 4 large egg whites
• 1 cup granulated sugar
• 1 teaspoon white vinegar
• 1 teaspoon cornstarch
• 1 cup heavy whipping cream (or coconut cream for dairy-free)
• 1/4 cup powdered sugar
• 1/2 cup lemon juice
• 1 tablespoon lemon zest
• 1/4 cup unsalted butter (or vegan butter for dairy-free)
• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 2 tablespoons honey (or maple syrup for vegan)
• Fresh mint leaves for garnish

Instructions:

1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
2. In a clean bowl, whip the egg whites until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, continuing to beat until stiff peaks form.
3. Gently fold in the vinegar and cornstarch until combined. Spoon the meringue onto the parchment paper, shaping it into a large circle with a slight dip in the center.
4. Bake for 1 hour, then turn off the oven and leave the pavlova inside to cool completely.
5. While the pavlova cools, prepare the lemon curd: In a saucepan over medium heat, whisk together lemon juice, lemon zest, sugar, and butter until melted. Gradually whisk in the egg yolks and cook, stirring constantly, until thickened. Remove from heat and let cool.
6. For the berry compote, mix the berries and honey in a saucepan over medium heat. Cook until the berries soften and release their juices, about 5-7 minutes. Allow to cool.
7. Once the pavlova is cool, whip the cream with powdered sugar until soft peaks form. Spread the lemon curd over the pavlova, then top with the whipped cream and spoon the berry compote on top.
8. Garnish with fresh mint leaves and serve immediately.