Recipe Pavlova with Winter Fruits

Preheat your oven to 250 degrees F (120 degrees C) and prepare a baking sheet with parchment paper marked with three small circles. Whip egg whites until soft peaks form, then gradually incorporate white sugar. Mix together cornstarch and superfine sugar, then beat into the meringue until it reaches a stiff, glossy consistency. Fold in the vinegar and orange blossom water. Fill the parchment circles with meringue, building up the edges to create a well. Bake for one hour until dry. While baking, prepare the lemon curd by whisking lemon juice, zest, sugar, yolks, and salt over a double boiler until thickened. Stir in coconut oil, strain the mixture, and chill with plastic wrap pressed against the surface. Allow the meringues to cool in the turned-off oven for another hour. Whip heavy cream with confectioners' sugar and orange blossom water until soft peaks appear. To serve, fill the meringue centers with lemon curd, top with whipped cream, and garnish with sliced grapefruit, orange, persimmon, and pomegranate seeds.