Deconstructed citrus pavlova

Meringues 

1. Preheat oven to 350 F and line a baking sheet with parchment.
2. Spread sugar in an even layer on baking sheet and pop into oven until edges of the sugar begin to caramelize.
3. In a clean mixer bowl, start whipping egg whites on medium/low with a whisk attachment.
4. When sugar caramelizes, remove from oven and start to slowly add in the sugar to the foamy whites.
5. Reduce oven heat to 175 F and line two baking sheets with parchment.
6. Increase speed to medium and add in the rest of the sugar slowly.
7. Whip one medium/high for 4-5 mins until meringue forms stiff peaks.
8. Transfer meringue to a piping bag fitted with a tip of choice and pipe meringue kisses.
9. Bake for 1 hour and then remove from oven. Cool before using.

Stabilized Whip 

1. Add mascarpone and icing sugar into bowl and whisk for a minute on medium speed until smooth and creamy.
2. Slowly start adding in your heavy cream and whisk on medium until everything comes together. Do not up your speed high because it can get clumpy.
3. When mixture starts to thicken, add in zests and lemon juice. Whip until stiff peaks.
4. Store in fridge until ready to use. Do not more than 2 hours ahead.

Assembly

1. In a large trifle bowl, layer meringues.
2. Top with a drizzle of lemon curd. Layer citrus fruits.
3. Pipe or dollop on whip. Swirl gently with a narrow tool.
4. Add mallows and cookies.
5. Repeat again.
6. Top with extra fruit and drizzle of curd.
7. Set in fridge for 30 mins and serve. Can be served right away.