Pavlova with Lemon Curd and Berry Compote
If you’re looking for a summer stunner to complete your meal (or just because you’re craving dessert) this is it. It’s a show stopper and best of all it doesn’t take too much effort to pull together. A Pavlova is simply a fancy name for a meringue based dessert. We’re not going to get into who came up with the dessert because well I don’t want to open that can of worms. Let’s just say thank you that it does exist and we can make and enjoy it. Okay.
It’s crispy and crunchy on the outside and light and fluffy on the inside. I like to to think of it as a marshmalllow with a crispy exterior. You can even make them in advance (hello perfect party dessert). Once made you can top them with just about anything you’d like. Or nothing at all. They’re pretty irresistible. We like ours topped with our homemade lemon curd and fresh berries/compote. When we go overboard we like to add a dollop of homemade whipped cream. We’re crazy cool like that.
There are a few things that you must make sure you do when making a Pavlova: 1. You HAVE to have a clean bowl and whisk. 2. Your egg whites need to be room temperature and can not contain ANY yolk. Egg whites are easier to separate when they’re cold 3. When they’re baking DO NOT open the oven door. If you do they will deflate and that’s no bueno.
If you like to get fancy schmancy you can pipe the mixture onto your baking sheet. I like the rustic (read easier) look and dollop with a spoon. Do what you like but just do it. You’ll be happy you did.
What You Will Need:
- 5 egg whites - room temperature
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cream of tartar
- 1 1/4 cups sugar
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon pure vanilla extract
- lemon curd
- blueberry compote
What To Do:
- Preheat oven to 250 degrees. Line 2 rimmed baking sheets with parchment paper. Set aside.
- Into a stand mixer add: egg whites, salt and cream of tartar. Using whisk attachment whisk until stiff peaks form.
- Slowly add sugar and cornstarch. Increase speed and continue whisking until glossy (approximately 4-5 minutes). Add vanilla. Mix to combine.
- Dollop mixture onto parchment lined baking sheets. Leaving approximately 2" in between. Using a spoon make an indentation (well) to allow for filling.
- Bake for approximately 1 hour. Turn oven off and keep in oven for additional hour undisturbed
- To serve: Place a dollop of lemon curd, then berry compote. Garnish with fresh mint and whipped cream if desired.
- Store remaining pavlovas in airtight container.