First, in a standing mixing bowl or an electric hand mixer, beat the egg whites together until they form soft peaks.

Slowly add in the sugar, beating the eggs until they form stiff peaks.

Then add the vinegar, salt, cornstarch and Fiori di Sicilia. Beat together for 30 more seconds and stop.

On a piece of parchment paper, add 6 large dollops to the baking sheet and spread them out with the back of a spoon.

Make a small divot in the center to put the curd. you should get 6 pavlovas that around about 2 1/2 inches in diameter.

Next bake them at 200 degrees for 1 hour and 45 minutes. Turn the oven off and leave it in the oven for another hour before removing.

For the curd:

Reduce the yuzu juice in a saucepan for about 5 minutes on medium heat.

Then add it to a glass or stainless steel bowl and add the rest of the curd ingredients.

Whisk them together and then place the bowl over a saucepan with a little water to act as a double boiler.

Stir the curd constantly with a wooden spoon for about 12 minutes on medium low heat. The curd should deepen in color and once its thick enough to coat the back of a wooden spoon, turn it off and transfer into a glass air tight container.

Place in the refrigerator for at least 2 hours to cool before using.

To assemble just gently dollop some yuzu curd in the middle of the pavlova and top with some raspberries and a little sift of powdered sugar.