1 C. superfine granulated sugar
1Tbsp cornstarch
3 large egg whites @ room temperature 30 mins.
3 Tbsp cold water
1 tsp distilled white vinegar
For filling:
2/3 C. granulated sugar
1 Tbsp cornstarch
1/8 tsp salt
1/3 C. fresh lemon juice
1/2 stick unsalted butter
3 large egg yolks
2 tsp grated lemon zest
1 C. heavy cream
4 C. mixed berries
Make meringue:
Preheat oven to 300F 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.
- Whisk together superfine sugar and cornstarch in a small bowl.
- 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.
- Increase speed to medium-high and beat in sugar mixture 1 Tbsp at a time. After all sugar has been added, beat 1 minute more.
- Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks., about 5 minutes (longer is using hand-held mixer).
- 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).
- Turn oven off and prop door open slightly. Cool meringue in oven 1 hour.
Make Lemon Curd while Meringue bakes.
Stir together sugar, cornstarch, and salt in a 2-qt 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, cover surface with parchment, until cool, about 1 1/2 hours.
Assemble Pavlova.
Beat heavy cream until it just hold 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.
Cook's notes:
- For best results, keep oven door closed as much as possible during baking.
- Meringue can be made 2 days ahead and frozen, wrapped well in plastic. Thaw before serving.
- Curd can be made 2 days ahead and chilled.
"The ruffle white meringue called a Pavlova is all about sublime textures. Here, the crunchy yet marshmallowy meringue meets silky lemon curd, juicy, ripe berries, and billows of whipped cream. Virtually the national dish of Australia, the dessert is claimed by New Zealand as well; it was named for the Russian prima ballerina Anna Pavlova, who toured both countries in 1926. The inspiration for this recipe came from food stylist (and New Zealander) Toni Brogan."
