Impress your family and friends with a dessert that’s both delicious and super easy to make.
Wendy Paul shares here recipe for a summer berry pavlova.
Lemon Berry Pavlova
4 egg whites, separated at room temperature
1 cup sugar
2 tsp. cornstarch or all purpose flour
1 tsp. white vinegar
1 tsp. vanilla extract (optional)
Fresh seasonal fruit
Whipped cream, sweetened
Lemon Curd (below)
Whisk together the egg whites until light and fluffy, about 2-3 minutes. You are looking for soft peaks, and a glossy look to the egg whites. While the egg whites are mixing, gently pour the sugar in the bowl, in a steady stream until it’s combined well, another 2 minutes. Stop your mixer and add the cornstarch (or flour) vinegar and vanilla (optional).
Gently fold the cornstarch (or flour) vinegar and vanilla (optional) into the egg whites with a rubber spatula without deflating.
Trace a 9″circle using a pie plate on parchment paper, turning the paper upside down on a cookie sheet so the Pavlova doesn’t have a pencil or pen mark. Spread the egg whites gently inside the circle, with and place in the Pavlova in a 180 degree preheated oven for 90 minutes. Turn the oven off and let the Pavlova cool to room temperature. Approx 1 hour. Top with cooled lemon curd, whipped cream and berries.
6 egg yolks
1/2 cup sugar
1 tsp. cornstarch
Juice and zest of 2 medium lemons
6 tbsp. cold butter
In a medium sauce pan, combine egg yolks, sugar, cornstarch juice and lemon zest. Whisk together over medium heat, until sauce comes to a simmer. Stir for 1 minute, then remove from the heat and add butter, whisking until incorporated one tbsp. at a time. Chill until Pavlova is cooled and you are ready to serve.