Summer Berry Pavlova

Ingredients & Directions

For the Pavlova

Directions

1. Preheat the oven to 250°F. Line a large baking sheet with parchment paper. Draw a 6-inch circle onto the parchment paper, then flip the parchment over so the ink or pencil side is underneath.

2. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks begin to form.

3. Increase the mixer speed to medium-high and slowly add the sugar, 1 tablespoon at a time, allowing it to incorporate before adding more. Continue beating until the meringue is thick, glossy, and holds stiff peaks. Rub a small amount of meringue between your fingers; if it feels grainy, continue mixing until the sugar is fully dissolved.

4. Add the vinegar and vanilla extract and mix for 30 seconds more.

5. Spoon the meringue into the center of the prepared circle. Using a spatula or the back of a spoon, shape the meringue into a tall mound, keeping the sides thick and the center slightly lower to create a shallow well for the filling. Use upward strokes around the sides.

6. Bake for 1 hour and 30 minutes, or until the outside feels dry and crisp. The pavlova should remain pale in color, with only slight cracking. Turn the oven off and leave the pavlova inside with the oven until completely cooled.

Ingredients

• 6 large egg whites, room temperature
• 1 1/2 cups superfine or caster sugar
• 1/2 tsp cream of tartar
• 1 1/2 tsp white vinegar
• 1 tsp pure vanilla extract
• For Serving:
• Fresh strawberries
• Raspberries
• Raspberries Blueberries

For the Lemon Curd

Directions

1. Combine lemon juice, sugar, butter, eggs and lemon zest in a medium saucepan over medium-low heat. Stir until mixture thickens. When bubbles begin to form, remove saucepan from heat; approximately 5 minutes. Transfer to a large bowl. Note: If eggs have curdled, use a strainer when transferring to bowl. Let cool.

Ingredients

• 3/4 cup lemon juice
• 3/4 cup granulated sugar
• 1/2 cup butter, sliced in cubes
• 3 eggs
• 1 tbsp lemon zest

For the Whipping Cream

Directions

1. In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla bean paste. Using an electric mixer, beat until soft, cloud-like peaks form. Be careful not to overwhip.

2. Spoon the lemon curd on the center of the cooled pavlova and gently spread. Top with whipped cream and finish with fresh berries piled generously on top. As the pavlova sits, the crisp top may naturally crack or collapse slightly under the weight of the cream and berries, creating the perfect rustic well for even more filling and fruit. Serve immediately.

Ingredients

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla bean paste or pure vanilla extract