Pavlova with Lemon Curd, Whipped Cream and Berries
This is my favorite pavlova recipe. The center is soft and the texture is similar to an angel food cake but with crispy edges.
Servings 6 slices
Cost 5
Ingredients
- 4 large egg whites
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup superfine sugar (200 grams)
- 4 teaspoons cornstarch
- 2 teaspoons white wine vinegar or just white vinegar
- 1 teaspoon vanilla extract
- ¾ cup lemon curd (or however much you want)
- 2 cups freshly whipped sweetened cream or Cool Whip
- 2 cups fresh berries, any kind
Instructions
- Preheat oven to 275 degrees F. Grease an 8-inch springform pan with butter and dust lightly with flour.
- In the bowl of a stand mixer, beat the egg whites, cream of tartar and salt until stiff peaks just start to form. Gradually add the sugar a couple of tablespoons at a time and continue beating until thick and glossy. Beat in the cornstarch, vinegar and vanilla.
- Scrape the batter into the prepared pan and shape it so it’s like a nest with high sides and an indent in the middle. Set the springform on a baking sheet and bake at 275 degrees for 1 ½ hours or until firm brown. You can check it after one hour, but it will most likely take 1 ½. It should be lightly browned and look beautiful.
- Let the pavlova cool at room temperature for about an hour, then spoon your favorite lemon curd all over the bottom. Chill until very cold, then top with whipped cream and berries before serving.
Notes
Six inch version: Use a six inch cake pan, lined inside with foil, grease and butter foil. Halve all ingredients and bake for about 1 hour to hour and 15 minutes.