Number 80 Birthday Pavlova

Steps

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1. 1
   Prepare the first batch of meringue: combine 6 egg whites, a pinch of salt, 300g fine sugar, 1 tsp vanilla extract and 1 tsp cornstarch. Beat on high speed until foamy, then reduce to medium-low speed and gradually add sugar. Continue beating for about 10 minutes until sugar is completely dissolved and no grains remain.
   ▶ ≈0:47
2. 2
   Gently fold in the remaining cornstarch and vanilla extract. Prepare piping bag with large round tip and use stencils to guide piping the meringue mixture into the shapes of the number 8 and 0.
   ▶ ≈4:35
3. 3
   Transfer piped meringue onto baking sheets and place in a preheated 190°C oven. Immediately reduce temperature to 90°C to allow initial drying at high heat, then finish drying at the lower temperature.
   ▶ ≈9:51
4. 4
   Make lemon curd: zest 2 lemons and squeeze 100g fresh lemon juice. Combine zest, juice, 2 eggs, 100g sugar and 1 tsp cornstarch in a bowl over gentle heat, stirring constantly until thickened. Remove from heat and whisk in 70g cold butter.
   ▶ ≈18:33
5. 5
   Prepare the first batch of quark cream filling: mix 500g quark with 40g powdered sugar and 1 tsp vanilla extract. Separately whip 400g cream to soft peaks with 9 tsp San-apart stabilizer added. Gently fold whipped cream into quark mixture.
   ▶ ≈32:20
6. 6
   Prepare the second batch of quark cream filling using the same quantities and method as the first batch.
   ▶ ≈33:18
7. 7
   On the cooled meringue numbers, spread a layer of quark cream filling, pipe on a layer of lemon curd, then top with the second set of meringue number shapes.
   ▶ ≈32:32
8. 8
   Decorate the pavlova with fresh blueberries, raspberries, cherries and lemon wedges. Additional fruit can be arranged around the plate to preserve the meringue's appearance. For advance preparation, assemble only on the day of serving to prevent the meringue from becoming soggy.
   ▶ ≈34:08