Monday, April 3, 2017

Pavlova With Lemon Curd And Fresh Berries

Serves 6 to 8.
5 egg whites
Pinch cream of tartar 

Pinch salt
1 1/4 cups sugar
2 tsp. cornstarch, sifted 

1/2 tsp. vanilla
1 tsp. plain white vinegar
2/3 cup granulated sugar 
1 T. cornstarch
1/8 tsp. salt
1/3 cup fresh lemon juice 

1/4 cup unsalted butter
3 large egg yolks
2 tsp. grated lemon zest
1 cup heavy whipping cream
4 cups mixed berries (blackberries,

blueberries and raspberries)

1. Preheat oven to 300 degrees. With a pencil draw a 9-inch circle or heart shape on a piece of parchment paper. Beat egg whites with a pinch cream of tartar and a pinch of salt until soft peaks form. Slowly beat in 1/2 cup sugar and continue beating until mixture is very stiff and glossy. Fold in the remaining sugar, cornstarch, vanilla and vinegar.

2. Spoon 1/3 of the meringue onto the paper to make a base about 1/4 inch thick. Fill a pastry bag, fitted with a large star tip, with the remaining meringue and pipe it around the edge of the circle in decorative swirls, to form a case. (You may also simply spread and mound the meringue on the base to from the sides without using a pastry bag.)

3. Place the baking sheet in the oven and bake for 1 hour. Turn off the oven and leave the meringue in the oven with the door propped oven with a wooden spoon for a further 45 minutes or until it is crisp on the outside but still soft in the center.

4. To make Lemon curd filling, 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 plastic wrap, until cool, about 1 1/2 hours. (Can be made 1 week ahead.)

5. To assemble Pavlova, beat heavy cream until it just holds stiff peaks, then fold 1/4 cup beaten cream into curd to lighten. Spoon this lemon curd cream into meringue and mound berries on top. Serve remaining plain whipped cream on the side. 

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