For the Black Sesame Pavlova, whisk egg whites in a stand mixer until frothy. Add sugar gradually, beating to dissolve between additions. Use a silicon spatula to fold in remaining ingredients.
Transfer mixture to a piping bag fitted with a 2cm wide nozzle. On a baking tray lined with baking paper, pipe 10cm circles approximately 4 cm high. Bake for 40 minutes in the pre-heated oven until firm on top. Turn off oven, leave door ajar and allow to cool completely.
For the Yuzu Curd, place yuzu juice, eggs, egg yolk and sugar into a heatproof bowl set over a saucepan of simmering water. Whisk continuously until mixture thickens and reaches 82C. Add butter, one cube at a time, and continue to whisk until butter is incorporated and mixture is smooth and thick, taking bowl off the heat as necessary if mixture becomes too hot. Strain through a sieve. Cover surface of curd with cling film to prevent a skin forming and place in the fridge to cool and set.
For the White Chocolate Cream, place the chocolate and 100ml of the cream in a heat proof bowl and set over a saucepan of boiling water. Stir until chocolate melts and reaches 40C. Set aside to cool.
Whisk remaining 150ml cream to soft peaks. Gently fold whipped cream into cooled chocolate, mixing a quarter at a time, until incorporated. Set aside in fridge to cool down and set.
Increase oven to 190C.
For the Roasted Apricots, place apricot halves, cut side up on baking tray and bake for 10-12 minutes until lightly golden. Set aside until needed to serve.
To serve, place a Black Sesame Pavlova onto each serving plate. Add a Roasted Apricot half to the side of the pavlova. Place three spoonfuls of Yuzu Curd around the pavlova and a spoonful of White Chocolate Cream on top of the pavlova. Garnish with a sprinkle with crushed black sesame seeds.