Pavlova with Berries and Lemon Curd Whipped Cream Recipe

Pavlova with Berries and Lemon Curd Whipped Cream

• Level: Intermediate
• Yield: 6 servings
• Nutritional Information Per Serving (1 of 6): Calories 1237, Total Fat 84 g, Saturated Fat 51 g, Carbohydrates 115 g, Dietary Fiber 2 g, Sugar 110 g, Protein 12 g, Cholesterol 515 mg, Sodium 200 mg
• Total Time: 3 hr 45 min (including cooling and chilling)
• Active Time: 1 hr 10 min

Ingredients

Pavlova:

• 250 grams egg whites, at room temperature
• 250 grams granulated sugar
• 125 grams powdered sugar
• Pinch of fine sea salt

Lemon Curd Whipped Cream:

• 1/2 cup lemon juice plus zest from 2 lemons
• 8 large egg yolks
• 1 cup granulated sugar
• 1/4 vanilla pod, seeds scraped out
• 10 tablespoons cold unsalted butter, cubed
• Pinch of fine sea salt
• 1 quart cold heavy cream
• 2 cups mixed berries (such as raspberries and blueberries), for serving
• Powdered sugar for dusting

Special Equipment:

• 2 silicone baking mats
• 2 disposable pastry bags

Instructions

1. Preheat the oven to 200F and line two sheet pans with silicone baking liners.
2. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk just to break them up. Gradually add the granulated sugar and beat on medium until stiff peaks form. Add the powdered sugar and salt, then whisk on medium-high to firm the peaks, about 1 minute. Scrape down the bowl and whisk on high for 30 seconds until the mixture is glossy and forms firm peaks.
3. Transfer the meringue into a disposable piping bag and cut off about an inch at the tip. Pipe six circles, 3 to 4 inches wide, evenly spaced on the prepared pans, as if icing cupcakes. Use the back of a spoon to create wells in the centers of each pavlova. Bake for approximately 2 hours, or until the pavlovas feel firm to the touch. Cool completely on wire racks before serving.
4. Meanwhile, to prepare the lemon curd: combine lemon juice, zest, egg yolks, granulated sugar, and vanilla seeds in a medium saucepan. Cook over medium-high heat, stirring continuously with a rubber spatula in a figure-eight motion until thick enough to coat the back of a spoon, about 10 minutes. Stir in butter and salt, then add 1 cup of the cream and mix until incorporated. Remove from heat and strain through a fine mesh sieve into a shallow dish. Let cool briefly, then cover with plastic wrap pressed directly onto the curd to prevent skin formation. Refrigerate until fully chilled, about 30 minutes.
5. Whip the remaining 3 cups of heavy cream to medium peaks in a stand mixer bowl fitted with the whisk attachment. Gently fold in the chilled lemon curd until combined; keep refrigerated until ready to assemble.
6. To serve, fill a pastry bag with the lemon curd whipped cream and snip off about 1/2 inch of the tip. Place a small dollop of cream onto each plate. Set a pavlova on the cream and press lightly to hold it in place. Pipe a generous spoonful of lemon curd whipped cream into the center well of each pavlova. Garnish with mixed berries both on top and around the pavlova and finish with a dusting of powdered sugar.