Preheat the oven to <temperature>100<unit>°C</unit></temperature>

Separate the whites from <quantity>4</quantity> eggs. Save the yolks for other preparations

Beat the whites with a hand mixer until the mixture is aerated but not completely firm

Slowly add <quantity>200<unit>g</unit></quantity> of sugar, while mixing, until it is incorporated

Sift <quantity>1<unit>tsp</unit></quantity> of cornstarch and gently fold to combine

Add <quantity>½<unit>tsp</unit></quantity> of white wine vinegar and gently fold to combine

Spread it in a circle on a baking tray lined with parchment paper

Bake for 1h30 until crispy on the outside

Peel <quantity>½</quantity> lemon and cut <quantity>2</quantity> lemons in half

Juice the lemons

Strain the juice into a small saucepan

Add the lemon peels and <quantity>60<unit>g</unit></quantity> of sugar

Place the saucepan over low heat and add <quantity>80<unit>g</unit></quantity> of butter. Whisk until the butter melts and let it infuse for 1m

Separate <quantity>1</quantity> egg and <quantity>1</quantity> egg yolk in a bowl

Strain the lemon peel out of the juice and sugar mixture

Place over very low heat. Add the egg and egg yolk, whisking constantly until it thickens. You can use a water bath for this process

Strain it into a cup or container and cover with cling film, pressing it against the surface. The lemon curd is ready

Turn off the oven and let the meringue it rest inside for 30m. The meringue is ready

Whip <quantity>250<unit>g</unit></quantity> of heavy cream until firm

Trim and halve <quantity>100<unit>g</unit></quantity> of strawberries

Transfer the Meringue to a serving plate and drizzle with the Lemon Curd to taste

Add the whipped cream

Add the sliced strawberries

Add <quantity>100<unit>g</unit></quantity> of red currants and <quantity>100<unit>g</unit></quantity> of raspberries

Garnish with fresh mint leaves to taste. The pavlova is ready

Enjoy this fresh summer dessert!