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Pavlova with Lemon Curd and Berries

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Pavlova with Lemon Curd and Berries

Pavlova with Lemon Curd and Berries

amanda

Equipment

  • - Mixer Stand with Bowl

  • - Electric Beaters

  • - Silicone Baking Mat

  • - Offset Spatula

  • - Silicone Ice Cream Scoop

  • - Piping Bags with Star Tips

  • - Fruit Slicer

  • - Digital Kitchen Scale

  • - Food Processor (Optional)

  • - Stand Mixer Bowls (Multiple sizes)

Ingredients

  • 1 cup superfine granulated sugar

  • 1 tablespoon cornstarch

  • 3 large egg whites at room temperature 30 minutes

  • 3 tablespoons cold water

  • 1 teaspoon distilled white vinegar

  • 2/3 cup granulated sugar

  • 1 tablespoon cornstarch

  • 1/8 teaspoon salt

  • 1/3 cup fresh lemon juice

  • 1/2 stick unsalted butter

  • 3 large egg yolks

  • 2 teaspoons grated lemon zest

  • 1 cup heavy cream

  • 4 cups mixed berries

Instructions

1

Instruction 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.
2

Instruction 2

Whisk together superfine sugar and cornstarch in a small bowl.
3

Instruction 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.
4

Instruction 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

Instruction 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).
6

Instruction 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).
7

Instruction 7

Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.
8

Instruction 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.
9

Instruction 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.
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