Provided by Andrea Albin
Categories Mixer Berry Egg Dessert Bake Easter Lemon Spring Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make meringue:
- Preheat oven to 300°F with rack in middle. Trace an approximately 7-inch circle on a sheet of parchment paper. Turn parchment over and put on a baking sheet.
- Whisk together superfine sugar and cornstarch in a small bowl.
- Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks.
- Increase speed to medium-high and beat in sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more.
- Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer).
- Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than center (the "crater" is for curd and fruit). Bake until meringue is pale golden and has a crust, about 45 minutes (inside will still be marshmallow-like).
- Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.
- Make Lemon curd while meringue bakes:
- Stir together sugar, cornstarch, and salt in a 2-quart heavy saucepan, then add lemon juice and butter. Bring to a simmer over medium-high heat, whisking, then continue to simmer, whisking constantly, 1 minute. Lightly beat yolks in a small bowl and whisk in 1/4 cup lemon mixture, then whisk into remaining lemon mixture in saucepan. Reduce heat to low and cook, whisking constantly, until curd is thickened, about 2 minutes (do not let boil). Transfer to a bowl and stir in zest. Chill, surface covered with parchment, until cool, about 1 1/2 hours.
- Assemble Pavlova:
- Beat heavy cream until it just holds stiff peaks, then fold 1/4 cup beaten cream into curd to lighten. Spoon lemon curd into meringue and mound berries on top. Serve remaining whipped cream on the side.
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rana rehan
[email protected]I'm not a huge fan of pavlovas, but this one was really good. The lemon curd and berries added a nice touch.
cyka us
[email protected]This recipe was a bit challenging, but the end result was worth it. The pavlova was stunning and tasted amazing.
Ornov Afnan
[email protected]This pavlova is a perfect dessert for any occasion. It's light, airy, and packed with flavor.
IamHarmony
[email protected]Absolutely delicious! The lemon curd and berries really make this pavlova special.
Danish Jee
[email protected]This recipe is a keeper! I've made it several times now and it's always a crowd-pleaser.
Cristina Szasz
[email protected]The meringue didn't turn out as fluffy as I would have liked. Not sure what I did wrong.
Ashwaat Zishaan
[email protected]This pavlova was a bit too sweet for my taste. I might try reducing the amount of sugar next time.
Liane Amstrong
[email protected]I've always been intimidated by pavlovas, but this recipe made it easy. The instructions were clear and concise, and the end result was stunning.
Agisanyang Radipitse
[email protected]This pavlova was a showstopper! The presentation was beautiful and it tasted even better than it looked. My guests raved about it.
Dexter Winkelbayer
[email protected]Followed the recipe to a T and it turned out perfectly. The meringue was light and airy, the curd was tangy and sweet, and the berries added a pop of color and flavor. Will definitely be making this again!
Fred Banuelos
[email protected]This pavlova recipe is an absolute winner! The lemon curd and berries add a perfect balance of tartness and sweetness. I've made it twice now and it's been a hit both times.