Pavlova

Name: Pavlova
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8 to 10 servings
Ingredients: 2 teaspoons (10 ml) cornstarch; 1 teaspoon (5 ml) white vinegar; 4 egg whites, at room temperature; 1 cup (250 ml) sugar; 1 cup (250 ml) 35% cream; 3 tablespoons (45 ml) sugar; 3/4 cup (180 ml) lemon curd or more to taste (see recipe)

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Preparation 20 MIN

Cooking 1 H 15 MIN

Cooling 2 H
Makes 8 to 10 servings

Ingredients
Preparation

Ingredients

Meringue

2 teaspoons (10 ml) cornstarch
1 teaspoon (5 ml) white vinegar
4 egg whites, at room temperature
1 cup (250 ml) sugar

Topping

1 cup (250 ml) 35% cream
3 tablespoons (45 ml) sugar
3/4 cup (180 ml) lemon curd or more to taste (see recipe)

Preparation

With the rack in the middle position, preheat the oven to 135 °C (275 °F). Line a baking sheet with parchment paper. Set aside.

Meringue

In a small bowl, dissolve the cornstarch in the vinegar. Set aside.
In a bowl, beat the egg whites with an electric mixer until frothy. Gradually add the sugar, whisking until stiff peaks form. Stir in the cornstarch mixture.
Spread the meringue on the baking sheet, shaping it into a 20-cm (8-inch) disk. Bake for 1 hour and 15 minutes. It will be lightly golden brown. Remove from the oven and let cool completely. It will sink slightly as it cools.

Topping

In a bowl, whip the cream and sugar with an electric mixer until soft peaks form. Spread on the cooled meringue and top with the lemon curd (see recipe). Serve immediately.