Pavlovas with Lemon Curd and Berries

In coming up with the menu for hosting a dinner for another couple, I went looking for a dessert that would be light but still impressive. With a heavier main course, chocolate and cheese were out of the question. I had just made an apple pie earlier that week so I wanted to steer away from that direction as well. Then I remembered this fantastic dessert I had made one time before - YEARS ago - at home in Virginia. Pavlova - a fantastic light and airy dessert, void of anything that is supremely sinful, and highlights the fresh berries that are just now coming into season - yes, welcome summer - oh how I've missed you - though I wish your temperatures would be an indication of your arrival.

The Wikipedia description for "Pavlova" gives the following insight about this lesser-known dessert:

Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. Colloquially referred to as "pav", it is a cake similar to meringue with a crispy crust and soft, light inner. The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the more probable source.

The dessert is a popular dish and an important part of the national cuisine of both countries, and is frequently served during celebratory and holiday meals.

So, surprise! it's not a Russian dessert despite the seemingly Russian name!

The following recipe found on Epicurious.com caught my eye:

Pavlovas with Lemon Curd and Berries

Original Recipe Found HERE

For meringue:
1 cup superfine granulated sugar
1 tablespoon cornstarch
3 large egg whites at room temperature 30 minutes
3 tablespoons cold water
1 teaspoon distilled white vinegar
1/4 teaspoon vanilla

For filling:
1/2 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/3 cup fresh lemon juice (used Meyer Lemons)
1/2 stick unsalted butter
3 large egg yolks
2 teaspoons grated lemon zest (I probably used a full tablespoon)
1 cup heavy cream (I forgot this step)
4 cups mixed berries (I used raspberries, blackberries, strawberries, and kiwi)
1 Tbsp sugar

Make meringue:

Preheat oven to 300°F with rack in middle. Trace an approximately 7-inch circle on a sheet of parchment paper or several smaller circles for individual servings. Turn parchment over and put on a baking sheet.

Whisk together superfine sugar and cornstarch in a small bowl.

Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks.

Increase speed to medium-high and beat in sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more.

Add vinegar and vanilla and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer).

Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than center (the "crater" is for curd and fruit). Bake until meringue is pale golden and has a crust, about 45 minutes (inside will still be marshmallow-like).
Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.

Make Lemon curd while meringue bakes:

Stir together sugar, cornstarch, and salt in a 2-quart heavy saucepan, then add lemon juice and butter. Bring to a simmer over medium-high heat, whisking, then continue to simmer, whisking constantly, 1 minute. Lightly beat yolks in a small bowl and whisk in 1/4 cup lemon mixture, then whisk into remaining lemon mixture in saucepan. Reduce heat to low and cook, whisking constantly, until curd is thickened, about 2 minutes (do not let boil). Transfer to a bowl and stir in zest. Chill, surface covered with parchment, until cool, about 1 1/2 hours.

Mix berries with 1 tablespoon of sugar and let sit for 30 minutes.

Assemble Pavlova:

Beat heavy cream until it just holds stiff peaks, then fold 1/4 cup beaten cream into curd to lighten. Spoon lemon curd into meringue and mound berries on top. Serve remaining whipped cream on the side.

This picture certainly doesn't do anything for the dish. I was hurried and had it on a plate that was far too small for the serving size. Oh well.

Taste is more important - as is texture with this dish - and it scored well on both fronts. Though I forgot to add the whipped cream to the lemon curd, I still really enjoyed the mixture of tart/sweet/fresh that encompasses this dessert. The base is crunchy on the outside, slightly chewy on the inside, and light and airy all throughout. I was a bit wary while making the meringue because it called for cornstarch and vinegar instead of cream of tartar, the traditional ingredient in a meringue that I made sure to have some on hand in case the recipe didn't work out. Luckily, I didn't have to use it! The meringues were beautiful and the flavor stood well alongside the lemon curd and berries. The only change I would suggest is to cut down on the sugar slightly - it probably doesn't need a full cup!

With the lemon curd, I was shocked to realize how easy it is to make! You can spend a pretty penny buying a jar of lemon curd at the store, but it is inexpensive and simple to whip up at home. I wasn't shy about adding the zest or lemon juice, I like the tart lemon flavor - and I cut down on the sugar slightly to ensure that the tartness wasn't overpowered. Now I'm inspired to try all different kinds of "curd" - how about espresso, or chocolate? Why does it have to be citrus?

And the fruit, well it was just a great way to use my first berries of the season - and they served as stars of this refreshing yet slightly decadent dessert. Next time I make it, I'll be sure to take a decent picture.