Pavlova with Lemon Curd and Berries

Nothing rounds off a summery meal quite like a show-stopping Pavlova.

Apparently this meringue based cake was named after a Russian dancer named Anna Pavlova. It is somewhat of a national dessert in the lands down under (that would be Australia and New-Zealand), but interestingly has become a staple on Norwegian dessert buffets as well. Here in the States it is fairly unknown based on my unscientific poll of my neighbors. With it's mound of seasonal fruits or berries it is a feast for the eyes and always receives a lot of ooh's and aah's from family and guests when presented.

Despite its decadence and beauty it is very easy to make. The shell, or crust, can be made up to a couple of days in advance of serving it which makes it quick and easy to put together the day of. The same is true for the lemon curd which can be made several days in advance. Store bought curd is a great alternative too. Or you could skip it altogether and just top with whipped cream and fruits and berries of your liking. For an equally delicious fruit combo and serving option take a look here.

For meringue:

6 egg whites at room temperature
1/2 teaspoon cream of tartar

250 grams sugar
1 Tablespoon corn starch

pinch of salt

1/2 teaspoon vanilla extract

Preheat oven to 300 degrees, with rack in middle position.
Trace an approximately 9-inch circle on a piece of parchment paper. Turn paper over and put on baking sheet. Whisk together sugar and cornstarch in a small bowl. Separate the eggs and set yolks aside for the lemon curd. In the bowl of a stand mixer whisk egg whites with cream of tartar and salt until beater leaves soft tracks in the foam. Begin adding sugar mixture 1 tablespoon at a time. Once the sugar has been incorporated, add vanilla and increase the speed to high until meringue looks glossy and holds a stiff peak when the beater is lifted.

Pour the meringue onto your parchment paper and fill in the circle you made earlier, making a slightly depressed center, like a crater. Put into the oven and reduce heat to 200 degrees. Bake for 1 1/2 hours. Turn off the oven and leave the meringue inside to cool completely, another 3 hours or over night.




For lemon curd:
2/3 cup granulated sugar
1 teaspoon cornstarch
1/8 teaspoon salt
2 teaspoon grated lemon zest
1/3 cup fresh lemon juice
3 large egg yolks
1/2 stick unsalted butter, cut into small pieces

In a heavy saucepan, whisk together yolks and sugar until well combined. Add zest, lemon juice and butter. Cook over low heat, stirring constantly, until thickened. This will happen when the mixture is almost simmering. Watch for bubbles forming around the edge. This process takes about 20-25 minutes. Remove from the heat immediately. Don't let it boil! The curd will thicken more as it cools. Transfer curd to a bowl or a glass jar with a lid. hill until needed. It will keep in the refrigerator for about a week. Leftover curd is delicious swirled into Greek yogurt!

For the topping:
1 cup Whipped cream
Seasonal berries such as raspberries, blueberries, blackberries, strawberries (about 4 cups). Fruits such as kiwi, mango, nectarines or peaches are also delicious.

Right before serving beat heavy cream with an electric mixer until it just holds stiff peaks. Spread middle of Pavlova with lemon curd. Top with whipped cream and a mound of berries ( I was a little stingy on this one!).

Serves 6-8