1-Preheat the oven: Preheat the oven to 320°F (160°C). Place an 8-inch cake pan on parchment paper and trace a 20-inch circle, then transfer the parchment to a rimmed baking sheet.

2-Whisk egg whites: In a clean, dry bowl of a stand mixer fitted with a whisk, whisk egg whites at medium speed until frothy, then add a pinch of kosher salt.

3-Add sugar and other ingredients: Continue beating for 2 minutes, gradually adding sugar until soft peaks form; add vanilla extract and cornstarch, beating until stiff peaks form.

4-Secure parchment paper: Dab meringue mixture under each corner of the parchment paper to secure it to the baking sheet.

5-Shape meringue: Spoon the meringue onto the traced circle and shape it with the back of a spoon, making an indent in the center so the edges are higher.

6-Bake and cool: Bake for 75 minutes, then turn off the oven and let the pavlova cool completely inside for 3-4 hours or overnight.

7-Prepare lemon curd: Once cooled, prepare the lemon curd by filling a saucepan with water and bringing it to medium heat, then reducing to low for a gentle simmer. In a heatproof bowl, whisk together the eggs, sugar, lemon juice, and lemon zest; place over the simmering water and add butter one tablespoon at a time, whisking until it thickens and coats the back of a spoon (about 3-4 minutes). Remove from heat, whisk for one minute, and let cool completely.

8-Make whipped cream and assemble: For the whipped cream, whisk the heavy cream, sugar, and vanilla on medium speed until thick and soft peaks form. To assemble, transfer the meringue to a serving plate, spoon in the whipped cream, add the lemon curd allowing it to drip slightly, and top with fresh berries, fruit, and edible flowers as desired. Serve immediately for the best texture and flavor, as this Berries And Cream Pavlova is best enjoyed fresh.