Pavlova is one of my favorites. This ballerina dessert (named after the Russian ballerina Anna Pavlova) has a crisp crust made of meringue and a soft, light inside made of a lemon curd and topped with some whipped cream and fresh raspberries and blueberries. It’s really simple to bake and if you haven’t finished it all in one day, it taste even better the day after. 😉
Ingredients (1 cake):
- 4 egg whites
- 4/5 cup granulated sugar
- 1 tbs cornstarch
- 1 tsp vinegar (12%)
- 3 lemons
- 1 2/3 cups granulated sugar
- 10 tbs butter
- 6 eggs
- 1 cup whipped cream
- raspberries and blueberries
Pre heat the oven to 275ºF. Tip the eggs whites into a large clean mixing bowl. Beat them on the medium speed with an electric hand whisk until the mixture resembles a fluffy cloud. Add the sugar. Continue to beat the mixture until it gets glassy and the fluffy cloud stands up in stiff peaks when the blades are lifted. Add and mix the cornstarch and vinegar into the mixture. Use an oven tray covered with parchment paper. Pour the mixture out on the oven tray and make a big circle of the meringue. Bake in oven for approximately 75 minutes. Turn off the oven and let the meringue stay in the oven for a couple of hours or over night.
Wash the lemons. Squeeze out the juice from all lemons and and grind the peel from two lemons. Use a saucepan and add the sugar into the pan. Add the lemon peel.
Mix the lemon juice from all lemons with soft (room temperature) butter. Add the lemon butter in the saucepan.
Beat the eggs shortly, add into the saucepan and mix it all together, preferred with a wooden spoon.
Boil the water in a bigger saucepan. Place the smaller saucepan in the bigger one (water bath). Simmer the curd on low temperature until it gets thicker. Never stop stirring! Place the curd to the side and let it cool down.
Place the meringue on a big plate. Spread one layer lemon curd on the meringue. Beat the whipped cream and place on top of the curd. Garnish with the berries.