Ambrosia Pavlova

在一个小锅中，将糖，盐，柠檬皮和蛋黄搅拌均匀。加入菠萝汁和黄油，搅拌直至光滑。用中火煮沸，不断搅拌。一旦开始煮熟后，继续煮熟并搅拌凝乳，直到将其变稠并在勺子的背面涂上约2分钟。转移到碗中，冷却至室温。用保鲜膜覆盖并冷藏，直到准备使用。

将烤箱加热到350°。在一个小碗中，将玉米淀粉，醋，香草和盐搅拌在一起，直到形成浓稠的糊状物。将糖和蛋清放入装有搅拌附件的立式搅拌机的碗中，并以低速混合直至光滑。将速度提高到中高，然后跳动直至形成软峰。将玉米淀粉糊添加到跳动的蛋清中，并继续跳动，直到形成非常僵硬和光滑的峰值，约5分钟。加入开心果，并使用橡胶刮刀非常轻轻折叠直至均匀掺入。

Trace a 9-inch circle onto a sheet of parchment paper. Flip the sheet over and transfer it to a baking sheet; spray lightly with baking spray. Pile the meringue in the center of the circle and, using an offset spatula or small rubber spatula, form it into a 9-inch disk, smoothing the top and sides. Transfer to the oven and immediately lower the oven temperature to 215°. Bake until the meringue is dried on the outside and looks set, about 1 1/2 hours. Without opening the door, turn the oven off and let the meringue sit inside until completely cooled, at least 4 hours. (The cooling process allows the meringue to dry and cool slowly enough so that it doesn’t collapse on itself.) Once cooled, gently tip the meringue onto its side and peel away the parchment paper. Carefully place the meringue on a flat cake stand or serving platter.

In a food processor, combine the sugar, orange zest, salt, and coconut milk in a food processor and process until the sugar is dissolved and the zest heavily perfumes the coconut milk. Pour into a large bowl, add the cream, and whisk until stiff peaks form. Pile the whipped cream onto the center of the meringue and gently nudge it to the edge of the meringue, leaving about a 1 1/2-inch border.

Arrange the orange and grapefruit segments on the cream and then drizzle with some of the pineapple curd. Dot the top with cherries, coconut, lime zest, and more chopped pistachios and serve immediately.