Forgive my unexpected time lapse between posts. By now, I ought to know that when I’m taking a trip back to North Dakota (which is where I've been the past two weeks), I really won’t have time to finish a post, even if I have the best intentions of doing so, haha. I’m also sorry for not sharing this lemon raspberry pavlova with you sooner! It’s a keeper.
Every time I make a pavlova for dessert, I wonder why I don’t make it more often. It’s very easy to make & naturally gluten free, not to mention super tasty. Luckily, I’ve gotten a couple friends hooked on it, and they remind me to make it :) When one of those aforementioned friends celebrated her birthday a few weeks ago, I knew it was the perfect time to test out a pavlova variation that has been rolling around my head for quite a while.....
Most often, when I’m making pavlova, I make a version of the Berry Pavlova I posted last July; however, this time, I switched things up. I don’t know if there’s a way to make a pavlova more elegant than it already is, but somehow crafting it into individual portions seems to do the trick. Plus, they’re easier to serve at a dinner party (which is where I served these). And using tart lemon curd as the filling pared wonderfully with the sweet meringue shell. Top little whipped cream and a few raspberries & you’re set with a spectacular dessert.
Yields 4 servings
2 ea Whites
3.5 oz / 1/2 c Granulated Sugar
Vanilla Bean Paste/Vanilla Extract (optional, I forgot to add it to mine & they still tasted great!)
1 tsp Cornstarch
- Preheat oven to 250 F.
- Line a baking sheet with parchment paper & spray with cooking spray .
- In the very clean bowl of a stand mixer fitted with the whisk attachment, add the egg whites. Mix on medium-low speed until they become foamy. Gradually add the sugar, a couple tablespoons at a time.
- Once all the sugar is added, increase the mixer speed to high & whip until the mixture holds stiff peaks and becomes very thick & glossy.
- Scrape down the sides of the bowl & add a splash of the vanilla bean paste/extract. Mix on high speed one additional minute.
- Remove the bowl from the mixer & sift the cornstarch over the meringue. Use a silicone spatula to gently fold in the cornstarch, taking care not to deflate the meringue.
- Use a large portion scoop to portion the meringue into 4 small mounds on the prepared parchment. Use a small offset spatula to hollow out the center slightly to make room for the filling & fruit that will be added after baking.
- Place the pan into the oven & immediately drop the oven temperature to 225 F.
- Bake the pavlovas for 30 minutes, rotate the pan & bake for 15 to 30 additional minutes. When done, the outside will be dry & firm to the touch, but the interior will be soft & marshmallow-y Ideally, the pavlovas should remain very pale cream in color. If they begin to brown, reduce the oven temperature, or even turn the oven off & allow the residual heat to finish the baking process.
- Cool completely before assembly. If not planning to assemble & serve the pavlovas immediately, tightly wrapped the completely cooled meringue shell & store at room temperature so that it retains it’s crispy shell.
sorry, I do not have a volume measurement for this recipe. If you run out of time to make your own curd, you could substitute store bought :)
80 g Egg Yolks
126 g Granulated Sugar
100 g Lemon Juice
25 g Heavy Cream
65 g Butter
- In a small stainless steel saucepan, whisk together yolks, sugar, juice, cream, and butter and cook over moderately low heat, whisking constantly, 5 to 7 minutes, or until mixture just reaches a boil (do not let boil).
- Strain curd through a fine sieve into a bowl.
- Cool curd with its surface covered with plastic wrap (pressed into the curd, so that it doesn’t develop a skin), and chill. Alternately, chill over an ice bath (with plastic pressed into the curd).
- Curd may be refrigerated for up to 2 days.
Assemble just before serving
Cooled Pavlova Shells
Chilled Lemon Curd
Mint (optional garnish--my grocery store was completely out, so I couldn’t use any...)
- Gently press the center of the pavlova shell to indent it a little further.
- Spoon a little lemon curd into the indentation.
- Top with a quenelle (or dollop) of whipped cream & sprinkle with a few raspberries. Optional: garnish with a few sprigs of fresh mint.
- Serve immediately!