Pavlova with Lemon Curd and Berries
A delicate meringue dessert topped with tangy lemon curd and fresh mixed berries. This elegant pavlova features a crisp outer shell and marshmallowy center, complemented by smooth citrus curd and whipped cream.
Ingredients
- •1 cup superfine granulated sugar
- •1 tablespoon cornstarch
- •3 large egg whites
- •3 tablespoons cold water
- •1 teaspoon distilled white vinegar
- •⅔ cup granulated sugar
- •1 tablespoon cornstarch
- •⅛ teaspoon salt
- •⅓ cup fresh lemon juice
- •½ stick unsalted butter
- •3 large egg yolks
- •2 teaspoons grated lemon zest
- •1 cup heavy cream
- •4 cups mixed berries
Cooking Instructions
- 1.
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.
5 min
- 2.
Whisk together superfine sugar and cornstarch in a small bowl.
2 min
- 3.
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.
5 min
- 4.
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.
5 min
- 5.
Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer).
5 min
- 6.
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).
45 min
- 7.
Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.
60 min
- 8.
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.
90 min
- 9.
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.
10 min
