The pavlova is an airy dessert made of crisp meringue topped with whipped cream and fruit. This recipe calls for a tart layer of lemon curd in between two layers of meringue to cut the sweetness a bit. Pavlovas look rather impressive, but they're really quite simple to make. Don't let all the steps discourage you. You can even make the meringue layers and curd a few days in advance so all you have to do is assemble on the day you plan to serve it. Or buy store-bought curd to simplify even more. Inspired by Stem and Fork's glorious pavlova, this recipe calls for a cascade of tart white currants to top the whipped cream. But feel free to use any summer fruit you like.
INGREDIENTS
Meringue Layers:
6 Egg whites (room temp)
pinch of salt
300 grams or 1½ cups superfine white sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon vinegar or lemon juice
Whole Egg Lemon Curd:
2-3 large lemons
3 large eggs (room temp)
200 grams or 1 cup sugar
1/4 cup salted butter, cubed
Whipped Cream
473 ml or 1 pint fresh heavy whipping cream
4 tablespoons fine white sugar
1 teaspoons vanilla extract
Fruit
2 cups of white currants or 4 cups of other fresh fruit like sliced strawberries
METHOD
Meringue Layers:
Preheat oven with rack in middle to 325 F and line a baking sheet with parchment paper. Draw two 6-8 inch circles with 3 inches between the two circles. You can use a cake pan to trace the circle. A 6"" circle will mean a smaller, higher meringue layer. An 8"" will make for a thinner layer.
Wipe your stand mixer and whisk attachment with a little vinegar to ensure no fat will touch your egg whites. Beat the whites and salt on low speed, slowing increasing speed to medium high and whisk until soft peaks are formed.
At high speed, begin adding sugar one tablespoon at a time and whisk until the egg whites are stiff and shiny—around 7-8 minutes. Rub a bit of meringue between your fingers to test for grittiness from the sugar. Continue to whisk until the meringue is smooth and holds its form in the bowl. If you turn the bowl upside down, the meringue shouldn't move.
Sift the cornstarch over the meringue and whisk again on medium for a few seconds.
Gently fold in the vanilla and vinegar or lemon juice into the meringue until combined. Take care not to overmix and deflate your meringue.
Evenly divide the meringue into the two circles traced on the parchment paper and smooth it out to fill the circle so it looks like you have two fluffy cake layers.
Place the meringues in 325 F preheated oven and immediately turn down to 300 F. Bake for 1 hour.
Once bake time is finished, turn off the oven but do not open the oven door for at least 3 hours. Or leave overnight. Resist the temptation to cheat and open the door or you'll risk sinking and cracking. If the meringue cracks, don't worry about it. You can easily cover it with curd, whipped cream and fruit and it will still be delicious. If you're making the meringue in advance, store in an airtight container at room temperature. Tuck a piece of parchment paper between the layers to keep them from sticking.
Lemon Curd:
Zest and juice the two lemons and reserving the zest and juice. You'll need 1/2 cup of lemon juice, so depending on the size of your lemons, you may need 3.
In a heavy-bottomed saucepan, whisk together the eggs and sugar AND THEN add the lemon juice. Adding the lemon juice to the eggs too early will curdle them.
Cook the mixture over low-medium heat, whisking continuously until the mixture thickens taking care to not let it boil. As the curd starts to thicken, the whisk will begin to leave tracks and the curd will coat the back of a wooden spoon. Curd sets at 170F or just before it begins to simmer.
Once it reaches the right temperature or passes the wooden spoon test, remove the pot from the heat and immediately stir in the lemon zest and butter. Whisk until smooth.
Scrape the curd into a strainer and push the mixture through into a bowl. Cover the bowl with a piece of plastic wrap that touches the curd to avoid a skin forming and refrigerate for up to 3 weeks.
Whipped Cream:
10 minutes before whipping the cream, chill the mixer bowl and whisk attachment or beaters in the freezer.
Whip the cream, sugar and vanilla extract in the cold stand mixer bowl on high speed for 1-1½ minutes or until medium stiff peaks form. Be careful not to overmix or you'll have lumpy cream. You want smooth, pillowy dollops of cream—not butter.
ASSEMBLING THE PAVLOVA
Place first meringue layer down on your serving plate or cake stand and spread the lemon curd evenly over the layer. How much you use is down to preference. Meringues are quite sweet, so you want to make sure you have enough lemony zing to cut through.
Add the next meringue layer on top and spoon on all the whipped cream. Top with white currants or you slices of your favourite fruit.
Serve the same day. Leftovers (if you have any) will keep in the fridge for a couple of days.
