Pavlova with Lemon Cream and Macerated Berries


Pavlova with Lemon Cream and Macerated Berries
Ingredients
- Pavlova:
- 6 egg whites, room temperature
- 1½ cups white sugar
- 2 teaspoons cornstarch
- ½ tablespoon white vinegar or lemon juice
- ½ teaspoon vanilla extract
- Lemon Whipped Cream:
- 1 cup chilled heavy whipping cream
- 2 tablespoons granulated sugar
- ½ teaspoon lemon zest
- Berries:
- 2 cups assorted fresh berries, blackberries, blueberries, raspberries, and strawberries
- ¼ cup sugar
- 2 tablespoons fresh lemon or orange juice
Instructions
- Preheat oven at 225˚ F.
- Place parchment paper on a baking sheet, and trace 2 (6-8 inch circles).
- Using a stand mixer, whisk the egg whites until soft peaks form. Slowly add in the sugar; continue whisking (8-10 minutes), until egg whites become stiff and the mixture is smooth and glossy.
- Combine cornstarch, vinegar, and vanilla in a small bowl; gently fold slurry into the meringue mixture, until fully incorporated but do not over-mix, for about 5-6 seconds.
- Flip parchment paper over (traced circles should be facing down towards the sheet pan). Spoon or pipe the meringue in the middle of each circle, then use a spoon to push outwards; creating a well with the meringue for the filling. Bake for 1 hour and 30 minutes. Turn oven off and without opening the door; let meringue sit in the oven for 2-3 hours or up to 8 hours (the longer it sits the crispier the shell). Do not skip this step!
- The outside will be dry and crisp and the inside will still be marshmallow soft.
- Store pavlova shells at room temperature, in an airtight container for 3-5 days until ready to fill. Right before serving, top one shell with cream, and then stack the second shell on top. Cover with remaining cream and macerated berries. Enjoy!
- Lemon Whipped Cream:
- Place bowl, whisk and cream in the freezer for 5-10 minutes.
- Combine all ingredients in a medium bowl. Using an electric mixer, beat to soft peaks.
- Use immediately or cover tightly and chill in the refrigerator for up to 2 hours. If stored overnight, the cream will have to be re-whipped before serving.
- Berries:
- Combine berries with sugar and juice in a large bowl until sugar begins to dissolve.
- Let the mixture sit at room temperature, tossing occasionally, until berries are juicy, 1-2 hours.