Pavlova with Citrus Curd
Story & Photography by Jenelle McCulloch
A fresh summer dessert for the long weekend!
Pavlova
Ingredients
4 egg whites
Pinch of salt
¼ cup cold water
1 ¼ cup sugar
1 tsp vanilla extract
1 tsp vinegar
1 Tbsp + 1 tsp cornstarch
Directions
Preheat oven to 300°C. Line a baking sheet with parchment paper. Draw a six-inch circle in the centre on the side of the parchment that will face down. This will be your guide when you shape the pavlova.
Combine egg whites and salt in a stand mixer and beat on medium-high until stiff peaks are formed. Be careful not to over-whip the egg whites at this stage. The egg whites will be thick and foamy and a peak will form when the beater is lifted out of the egg. Turn the mixer to low and slowly add the water and then the sugar. Turn the mixer back up to medium-high and beat until stiff peaks are again formed. The eggs will be thick and glossy. Remove bowl from mixer and fold in vanilla, vinegar and cornstarch.
Pile the meringue onto the circle on the baking sheet. With a spatula, smooth edges and top of the pavlova so it almost forms a dome. If preferred, create ridges in the side of the pavlova by swiping the sides in an upward motion.
Bake the pavlova for 30 minutes. Do not open oven! Turn oven down to 275°C and bake for another 45 minutes. Let cool completely in the oven for an hour or overnight. It is normal for the pavlova to crack and the center to sink in.
Remove from oven when cool.
Citrus Curd
Ingredients
4 egg yolks
¼ cup citrus juice of choice (lemon, blood orange, etc.)
1 tsp citrus zest
1/3 cup sugar
3 Tbsp unsalted butter
Directions
Combine all ingredients in a double boiler and heat on medium-high, stirring continuously until mixture thickens and coats the back of a spoon. Strain curd through a fine mesh sieve into a bowl. Cover the top of the curd with plastic wrap directly on the curd and chill until cooled.
Garnishes
Ingredients
Fresh whipped cream
Berries
Mint
Powdered sugar
Assemble Pavlova
Assemble shortly before serving. Fill the centre of the pavlova with curd, whipped cream and berries. Garnish with mint and powdered sugar.
