Pre-heat the oven to 90 degrees. Separate 1 egg and get rid of the egg yolk. Beat the egg whites until stiff. Add 60 grams of the soft white sugar and beat until the egg whites are shiny and form stiff peaks.
Put some baking paper on a baking tray. Use some egg white to stick the baking paper to the baking tray to prevent it from slipping. Bake the egg whites for 90 minutes and then let it cool off.
Raise the oven temperature to 150 degrees.
Grate the yellow lemon rind and juice the lemon. Separate 4 eggs. Put the egg whites in a clean, dry bowl. You don’t need the egg yolks. Beat the egg whites in a clean, dry bowl until stiff. Add the soft white sugar and beat until the egg whites are shiny and form stiff peaks. Sieve the corn starch above the bowl and add 1 teaspoon of lemon rind and 3 tablespoons of lemon juice. Mix everything thoroughly. Scoop the rest of the egg whites into the desired shape. Bake the pavlova for roughly 1 hour. Turn off the oven and leave the pavlova in it for another hour. Let the pavlova cool off.
Heat the cherry puree, 200 grams of water and 100 grams of sugar until the sugar has dissolved. Bring to a boil, add the agar-agar and cook for 3 minutes. Pour the mixture into a dish and place it in the refrigerator. When the mixture has cooled down, blend it in a food processor until smooth. Put the gel in a piping bag and put to one side for a moment.
Do the same thing, but then with the yuzu juice instead of cherry puree.
Rinse a tea towel until it’s completely clean and wring it out. Place a sieve in a bowl and place the towel in the sieve. Pour the yoghurt into the sieve and place in the refrigerator for 4 hours. Scoop the yoghurt from the cloth and add the vanilla seeds and the powdered sugar. Put the yoghurt in a piping bag.
Place the pavlova in the middle of the plate and squirt the gel and the yoghurt on both ends of the pavlova. Crumble the merengue and garnish the plate with it. If you like you can add basil cress, vene cress and limon cress.