Pavlova is a meringue cake that’s popular in New Zealand. If you’ve never made a meringue cake before, they can be tricky but this is pretty hearty recipe that won’t disappoint your next dessert. It does require making lemon curd, but if you don’t already know how, it’s time you learned.
Ingredients
- 3 cups Sugar – I know, wow, right.
- 0.25 cups Cornstarch
- 8 oz Heavy cream – chilled
- 4 oz Yogurt – plain and chilled
- 1 Egg
- 8 Egg whites – use three bowl method to separate
- 1 Lemon – juice + zest
- 2 TBL butter – cubed
- 1 tsp White vinegar
- 1 tsp Vanilla extract
- Strawberries – halved
- Kiwi fruit – peeled and halved – told you this was from New Zealand
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Make lemon curd and chill
- Make Meringue
- Preheat oven to 350 F.
- Stir cornstarch, vanilla, and vinegar and set aside.
- Fine sugar in a food processor – put in processor and pulse a few time to bread down the grains.
- Add fined sugar and egg whites to a mixer and whip on high (speed 10), until stiff
- Add cornstarch mixture and whip 5 more minutes.
- Line a 9″ round baking pan with parchment paper (trace out and cut to size).
- Gently fold mixture into pan.
- Reduce oven to 215 F and bake for 1.25 hours.
- Turn oven off and leave alone for 4 hours, then remove from pan.
- Whip cream with yogurt until stiff. Fold into cake and spread around like frosting.
- Decorate with strawberries and kiwi.
- Stir lemon curd vigorously and drizzle on top of cake. You may want to save some to drizzle onto each slice when plating.
