|Brownies? Oh, not till October.|
There are several great things about this pavlova. Each of the components, by itself, is awesome. The meringue has a delicately crunchy crust that hides a chewy, marshmallow-like center. The lemon curd--lightened with scoop of whipped cream--is tangy, sweet, and creamy. The berries...well, I ate an alarming amount of berries while making this. I ate a lot Sunday evening while the meringue baked, and then I ate more on Monday evening as I was plating it. Then I ate some more while we watched fireworks... Finally, the whipped cream is slightly sweetened, and you really can't go wrong with sweetened full-fat anything.
What else is nice about pavlovas? Because they're assembled out of components, you can tackle the pieces separately, and you can do most of the work ahead of time. On Sunday, I whipped up my egg whites for the meringues while I prepped things for the lemon curd. By the time I shaped the meringues on the baking sheet and popped them in the oven, it only took a few minutes to make the lemon curd and then put it in the fridge to chill. (It takes about an hour and a half to chill the curd; the meringues take that long to cook and then sit in the oven, so it's easy to knock those out simultaneously.) The curd and the meringues can hang out until you're ready to serve, and then it's just a little whipping of the cream, and you're ready to put them together.
|My, what soft peaks you have.|
|Look how glossy they are now! (The sugar and cornstarch were added too, but the vinegar added the gloss.)|
|Can you see me and our giant-looking kitchen?|
2/3 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/3 cup fresh lemon juice
1/2 stick unsalted butter
3 large egg yolks
2 teaspoons grated lemon zest
1 cup heavy cream
1 tablespoon powdered sugar
4 cups mixed berries
Whisk together superfine sugar and cornstarch in a small bowl and set aside.
|For scale, that is a dinner plate.|