Here is another variation of this perfect rustic-but-classy dessert. I hope you got a chance to enjoy my Pavlova recipe I shared previously, this one is even better! It’s lemony, sweet, and so delicious! For Pavlova: 4 egg whites, 2/3 cup (140g) sugar, 1 cup(140g) powdered sugar Mascarpone Filling: 1 cup mascarpone, 1 cup whipping cream cold, 2 tbs powdered sugar For lemon curd: 5 egg yolks, 3⁄4 (150g)cup white sugar, 1⁄2 (115 g) cup lemon juice, 1⁄4 (57g) cup unsalted butter, Zest of two lemons, Salt. Instructions: 1.Preheat oven to 170°F. Line a baking sheet with parchment paper. Using an electric mixer at high speed, beat the egg whites until soft peaks form. Gradually add the sugar and keep beating at high speed until stiff peaks. Add the powdered sugar and carefully fold with the spatula to combine. Transfer the meringue onto the prepared baking sheet and shape it using spatula. Put a baking sheet with merengue in the oven and let it try for 2-3 hours at 170°F. Bake until the meringue is dry when touched carefully. Turn off the oven and open the door half way. Leave the meringue bowl inside to cool down. 2. In a large mixing bowl, beat the mascarpone together with powdered sugar , whipping cream and vanilla until smooth. 3. Beat the egg yolks and set aside. In a small pot add the white sugar, lemon juice, lemon zest and a pinch of salt. Heat on medium-low. Add the butter to the pot and melt, stirring occasionally. Remove the mixture from the heat and slowly add a tiny amount of the hot liquid to the egg yolks making sure to whisk constantly. Then pour the mixture back into the pot and cook on low-medium heat, stirring constantly until the mixture is thick enough. Once the desired thickness is reached, strain the curd through a fine mesh strainer into a bowl. Press a piece of plastic wrap into the surface of the curd until you are ready to use it. 4. Pipe or spoon the mascarpone cream into the center of pavlova. Top with lemon curd and fresh berries.