This is by far the best Pavlova recipe I have ever tried.It turns out beautifully every time!
Pavlova With Lemon Cream and Berries
Photo: Jennifer Davick; Styling: Missie Neville Crawford
More From Southern Living
Other: 13 Hours, 30 Minutes
- 1 cup sugar
- 1 tablespoon cornstarch
- 4 egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 1/4 teaspoon vanilla extract
- Parchment paper
- 1 (10-oz.) jar lemon curd
- 1/3 cup sour cream
- Assorted fresh berries
- Garnish: fresh lemon zest
- 1. Preheat oven to 225°. Whisk together sugar and cornstarch. Beat egg whites at medium-high speed with a heavy-duty electric stand mixer 1 minute; add cream of tartar and salt, beating until blended. Gradually add sugar mixture, 1 Tbsp. at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not overbeat.) Beat in vanilla. Gently spread mixture into a 7-inch round on a parchment paper-lined baking sheet, making an indentation in center of meringue to hold filling.
- 2. Bake at 225° for 1 hour and 30 minutes or until pale golden and outside has formed a crust. Turn oven off; let meringue stand in oven, with door closed and light on, 12 hours.
- 3. Meanwhile, whisk together lemon curd and sour cream until smooth. Cover and chill.
- 4. Spoon lemon mixture into center of meringue, and top with berries. (Center of meringue may fall once the lemon mixture and berries have been added.) Garnish, if desired.
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