Dreamy Pavlova

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 batter thickens a little, or until the batter reaches 80°C (176 °F).

Strain the batter, 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

Set the oven at 80°C (176 f) hot air and prepare two plates with baking sheet paper. Draw a circle on each paper, perfect to use a regular plate as a template.

Assemble your assistent with beater bowl and balloon whisks.

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

Spread out the meringue on the baking sheet paper and form two circles.

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

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

Slice the strawberries.

Assemble your assistent with beater bowl and balloon whisks.

Whisk the cream until it is lightly whipped.

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.

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.