Step 1

Preheat your oven to 150°C (300°F). Line a baking sheet with parchment paper.

Step 2

Ensure your mixing bowl and whisk are clean and dry. Separate the egg whites from the yolks, making sure no yolk gets into the whites.

Step 3

In a large bowl, beat the egg whites on medium speed until soft peaks form. This will take about 3-4 minutes.

Step 4

Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Beat until the mixture is glossy and forms stiff peaks. This should take about 5-7 minutes.

Step 5

Gently fold in the corn starch, vanilla extract, and lemon juice using a spatula. Be careful not to deflate the meringue.

Step 6

Spoon the meringue onto the prepared baking sheet and shape it into a circle, creating a slight well in the center for the toppings later.

Step 7

Place the meringue in the oven and immediately reduce the temperature to 120°C (250°F). Bake for 1 hour and 15 minutes. Do not open the oven door during this time.

Step 8

After baking, turn off the oven and leave the pavlova inside to cool completely. This helps prevent cracks.

Step 1

In a mixing bowl, rub orange zest into the sugar to release their natural oils and add more flavor.

Step 2

Add egg yolks to the bowl and whisk together until the mixture becomes pale and thick.

Step 3

Whisk in the corn starch until fully incorporated.

Step 4

In a medium saucepan, pour the heavy cream. Slice the vanilla pod lengthwise and scrape out the seeds. Add the pod and seeds to the heavy cream

Step 5

Heat the cream over medium heat until it just begins to simmer. Do not let it boil over.

Step 6

Slowly pour about a third of the hot cream into the egg mixture, whisking constantly to prevent the eggs from curdling.

Step 7

Gradually add the remaining hot cream, continuing to whisk. Pour the mixture back into the saucepan.

Step 8

Cook over low heat, stirring constantly with a wooden spoon or a heatproof spatula, until the mixture thickens and coats the back of the spoon. This should take about 5-7 minutes. Do not let the mixture boil, as it will cause the eggs to curdle.

Step 9

Remove the saucepan from the heat.

Step 10

Strain the crème anglaise through a fine-mesh sieve into a clean bowl to remove any lumps and the vanilla pod.

Step 11

Allow it to cool to room temperature, stirring occasionally to prevent a skin from forming.

Step 1

Prepare the Gelatin Mixture: In a small bowl, sprinkle 3g of gelatin over 10g of water. Stir to combine. Let it sit for about 5 minutes to bloom.

Step 2

Heat Half of the Heavy Cream: Pour 125g of heavy cream into a saucepan and add 20g of corn syrup. Heat the mixture over low heat, stirring constantly, until it's warm but not boiling. The corn syrup helps to stabilize the ganache and add a smooth texture, but can be omitted

Step 3

Melt the White Chocolate: Chop the white chocolate into small pieces for even melting. Once the heavy cream mixture is warm, remove it from the heat and add the chopped white chocolate. Let it sit for a minute to gently melt the chocolate, then stir until the mixture is smooth and homogeneous.

Step 4

Dissolve the Gelatin: Microwave the bloomed gelatin for about 10 seconds or until it becomes liquid. Watch it closely to avoid overheating. Stir the liquid gelatin into the warm white chocolate mixture until fully incorporated. This step ensures the ganache sets with a smooth, firm texture upon cooling.

Step 5

Cool the Mixture: Add the rest of the heavy cream to the ganache mixture and stir until completely combined and smooth. Chill the mixture for at least 2 hours, preferably overnight.

Step 6

Whip the Cream: In a large bowl or stand mixer, whip the chilled cream until soft-stiff peaks form. The consistency of this cream holds soft peaks very well. Be of careful of overwhipping as the cream can over whip easily.

Step 1

For the Blackberries

Step 1

Cut blackberries in half and combine with yuzu juice, and spices. Stir until the berries are well coated and set aside. Optional: place berries in a vacuum sealed bag for further flavor

Step 2

Let the berries macerate for at least 1 hour. Strain the berries from the liquid before preparing the sago pearls and before using.

Step 3

For the Sago Pearls

Step 1

Bring a small pot of water to a boil. Pour in sago seeds and lower heat. Let it simmer for around 10 minutes. Stir gently occasionally to prevent the sago pearls from clumping and sticking to the pot.

Step 2

After 10 minutes of simmering, turn off the heat. The water has turned all starchy now caused by the starch from the sago seeds. You will see that the sago still has a tiny white dot in the middle. The sago is not fully cooked yet.

Step 3

Keep the pot covered for about 5-10 minutes and let the remaining heat finish cooking the sago. After 10 minutes, open the lid and check. It is fully cooked when the sago is all translucent and has no white in center.

Step 4

Strain and rinse the sago under cold running water a few times to remove any residual starch.

Step 5

Combine sago with sugar and reserved blackberry juice until all the pearls are coated.

Step 6

For the Assembly

Step 1

Take each pavlova and fill with whipped cream and macerated berries. Garnish the plate with creme anglaise, sago, blackberries, and edible flowers