Pavlova: Whisk egg whites while gradually adding sugar to create a meringue. Add starch and acid for stability, then bake in a circular mold. Bake slowly at a low temperature to ensure the outside is crispy while the inside remains soft, then allow it to cool completely.

Vanilla Chantilly: Add vanilla to cold heavy cream and whip it softly until it reaches a texture that falls naturally from a spoon.

Baesuk Jelly: Boil pears and ginger to make baesuk, then strain through a sieve to use only the liquid. Dissolve gelatin into the liquid, let it set, and then cut into cubes.

Camellia Oil Marinated Strawberries: Lightly coat the prepared strawberries with a small amount of camellia oil and let them rest briefly.

Strawberry Honey Sauce: Boil strawberries and honey together, then strain through a sieve to create a smooth sauce, and let it cool.

Place the Chantilly cream on the pavlova and top with the baesuk jelly and strawberries. Drizzle the sauce around the dish and finish with a camellia flower.