Pavlova with Lemon Curd, Whipped Cream and Berries
This is my favorite Pavlova. The center is soft and the texture is similar to an angel food cake but with crispy edges.
Cooling and Chilling3hrs
4large egg whites
¼teaspooncream of tartar
1cupsuperfine sugar200 grams, you can buzz it in a Nutribullet
2teaspoonswhite wine vinegar or just white vinegar
Freshly whipped cream or Cool Whip
Preheat oven to 275 degrees F. Grease a springform 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 1/2 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, the spoon your favorite lemon curd all over the bottom. Chill until very cold, then top with whipped cream and berries before serving.
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.