
Apparently the origin of this meringue-based dessert is
somewhat unclear, but seems to have been created in honor of Russian ballet
dancer Anna Pavlova’s visit to New Zealand and Australia. The nationality of
its creator has been a source of argument between the two nations for many
years, but according to Helen Leach’s research in her book, The Pavlova Story: A Slice of New Zealand's
Culinary History, New Zealand is the source of the ethereal dessert. It’s a
fairly easy recipe to master, and although the cloudlike meringue shells are
somewhat delicate, they are easy to make in large batches, and will keep for a
few days in an airtight container. They are usually served with fruit and
whipped cream, but I prefer this version that incorporates lemon curd. Because
you can make the shells ahead, it’s a great dessert for entertaining, and they can be assembled in minutes. Store-bought Lemon Curd is fine to use in
this recipe – look for Wilkin and Sons Tiptree Lemon Curd or Dickinson's. Pavlovas
are light and refreshing, making them an elegant Spring dessert, perfect for
Easter.
Download Individual Pavlovas With Lemon Cream and Mixed Berries recipe
Serves 12.
Meringue
Shells
4 large egg whites (about 1/2 cup), at room temperature
¼ teaspoon cream of tartar
Pinch of salt
1 cup (7 ounces) sugar
½ teaspoon vanilla extract
½ teaspoon white vinegar
Mixed
Berries
2cups (10 ounces) raspberries
2cups (10 ounces) blueberries
1 tablespoon sugar
Lemon
Cream Filling
1 cup (1 pint) heavy cream, chilled
1 ½ cups Lemon Curd, store-bought or homemade
Powdered Sugar and Mint leaves, for garnish, optional
FOR
THE MERINGUES:
1. Adjust the oven racks to the upper- and lower-middle
positions and heat the oven to 200 degrees. Line 2 large baking sheets with
parchment paper.
2. In the bowl of an electric mixer, beat the egg whites
at medium-low speed until they are opaque and foamy, about 30 seconds. Add the
cream of tartar and salt, increase the speed to medium-high, and, watching
carefully, beat the egg whites until they form soft peaks, about 90 seconds.
Slowly sprinkle in ½ cup of the sugar and then the vanilla and vinegar and
continue to beat until incorporated, about 60 seconds. Remove the bowl from the
mixer and sprinkle in the remaining ½ cup sugar and fold in just until incorporated.
Using a ¼-cup dry measuring cup and a soupspoon, place 6 heaping ¼-cup dollops
of meringue about 1 inch apart on each sheet. Gently press the back of the
soupspoon into the center of the mounds to create hollows. Bake for 1½ hours or
until the meringues have smooth, dry, and firm exteriors. Turn the oven off and
allow the meringues to cool in the oven for two hours. Once cool, store the meringues
in an airtight container, where they will keep for 3-4 days, until ready to
use.
FOR
THE FRUIT:
1. Combine raspberries and blueberries in a medium bowl.
Sprinkle 1 tablespoon sugar over the fruit, and using a rubber spatula, stir
gently to combine. Cover with plastic wrap and set aside at room temperature
until the berries begins to exude their juices, about 30 minutes.
FOR
THE LEMON CREAM:
1. Just before serving, beat the cream in a chilled bowl
of an electric mixer on low speed until small bubbles form, about 30 seconds.
Increase the speed to medium; continue beating until the beaters leave a trail,
about 30 seconds more. Increase the speed to high; continue beating until the
cream is smooth, thick, and nearly doubled in volume, about 60 seconds for stiff
peaks. Beat in the Lemon Curd just until
well combined.
TO
ASSEMBLE THE PAVLOVAS:
1. Place a meringue shell on a dessert plate. Top with ½
cup lemon cream. Spoon ½ cup of fruit over the lemon cream. Sprinkle with
powdered sugar and mint. Repeat with the
remaining meringue shells, lemon cream, and fruit. Serve immediately.


