Add this to your list of perfect desserts.
Pavlova is a meringue based cake that’s crispy on the outside and light and fluffy on the inside. The variations of toppings are endless—pretty much any fruit, jam, or cream goes perfectly with the crust. I chose to go with a lemon curd and some fresh blackberries, a combination that gives the dessert a nice tartness that is perfect for a summer night.
For all that volume, the meringue only requires three egg whites, which I whisked with my stand mixer, although if you’re patient and strong feel free to do by hand (I know my grandma would have). Once you’ve got stiff peaks you add sugar and a little vinegar (to stabilize the whites) and then gently transfer them to a baking sheet.
Once baked, the trick is to not pull the pavlova out of the oven immediately, or the change in temperature will cause it to deflate significantly. Instead, prop the oven open with a mitt or a spoon and let it cool slowly.
Then top with your curd and berries.
Isn’t that lovely?
- 3 egg whites at room temperature
- 3 tablespoons cold water
- 1 cup granulated sugar
- 1 tablespoon corn starch
- 1 teaspoon distilled white vinegar
- 1 cup lemon curd (Trader Joe's has my favorite kind)
- 1-2 cups blackberries (or other berries)
- Preheat oven to 300.
- Using a stand mixer, beat egg whites until soft peaks form. Add water and beat again until peaks stiffen.
- In a small bowl, combine sugar and corn starch. While mixer is on medium high speed, add sugar mixture, 1-2 tablespoons at a time, until fully combined.
- Add vinegar and beat on high speed for another 5 minutes until peaks are glossy and stiff.
- Transfer egg whites to a parchment paper lined baking dish and spread into an ~8 inch circle, making sure the sides are slightly higher that the middle.
- Bake for 45 minutes until meringue is slightly browned and crusty. Turn oven off and prop door open slightly with an oven mitt or wooden spoon. This will prevent the pavlova from deflating too quickly. Let cool for about an hour.
- Once cooled, remove from oven and gently spread lemon curd into center. Don't worry if it cracks a little. Top with berries.
Recipe adapted from April 2009 issue of Gourmet Magazine.
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