Recipe Pavlova with yuzu and shiso

Ingredients

For the meringue

• 4 egg whites (approx. 120 g)
• 200 g powdered sugar
  +
• 1 tablespoon cornstarch
• 1 teaspoon white vinegar

For the yuzu cream

• 25 cl full-cream cold liquid
• 2 tablespoons yuzu juice
  +
• 2 tablespoons powdered sugar
• 1 teaspoon yuzu zest
  +

For topping

• 4 fresh shiso leaves
• 1 fresh yuzu or extra zest
• Fresh fruit of your choice (mandarins, berries, lychees, etc.)