Pavlova with rhubarb-meadowsweet compote

 BLACKCURRANT LEAF CURD

1.  Wash the limes carefully with a potato brush and hot water.
2. Grate the zest of the limes, squeeze the juice and measure it.
3. Put the juice into a saucepan and add water until the bottom is covered.
4. Add the blackcurrant leaves and bring the mixture to the boil. Switch off the heat and leave the mixture to stand for a moment.
5. Pour the juice and leaves into a sieve and press the leaves to get all the juice out.
6. Measure the liquid. If necessary, add more lime juice to get the original amount of liquid.

FRENCH MERINGUE

1. Preheat the oven to 100°C.
2. Using a balloon whisk, whisk the egg whites until they are foamy.
3. Sprinkle in sugar a little at a time and keep whisking until the mixture becomes smooth and shiny and forms stiff peaks when lifted with the whisk.
4. Fold in the meadowsweet-flavoured icing sugar with a silicone spatula.
5. Cover a baking sheet with baking parchment.
6. Put the mixture into a piping bag and, in accordance with your intended design, pipe meringue nests or sheets on the baking sheet.
7. Bake in the oven until the meringues are dry (1–2 hours).
8. Put the seasoned juice, grated zest, sugar and egg yolks into a pot.
9. Cook the mixture on low heat or in bain-marie until the thermometer shows 83–84°C.
10. Add the cubed, cold butter in small batches, mixing with a stick mixer.
11. Cover the mixture and put it into the fridge to set.

FOR DECORATING

1. Assemble the portions from layers of three meringue sheets, rhubarb compote, blackcurrant curd and whipped cream.
2. Dust with icing sugar and serve immediately.
3. Decorate with fresh berries and edible flowers.