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Pavlova
(15)
Rate this recipe
Preparation
20 min
Cooking
1 h 15 min
Cooling
2 h
Makes
8 to 10 servings
Vegetarian
Nut-free
Gluten-free
See
Nutrition Facts
Categories
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
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.
Note from Ricardo
The meringue must be cooked the same day then garnished just before serving.
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