Individual Pavlovas with Lemon Curd and Berries

Ingredients

  • 4 large egg whites
  • 2 teaspoons cornstarch
  • 1 teaspoon cider, rice or white wine vinegar
  • 1 teaspoon vanilla
  • 4 tablespoons boiling water
  • 1 cup granulated sugar
  • 2 tablespoons granulated sugar
  • Lemon Curd and Berries
  • 2 large egg yolks
  • 1 whole egg
  • 1/2 cup granulated sugar
  • 1/3 cups fresh lemon juice, strained
  • 4 Tablepsoons unsalted butter, cut into pieces
  • 2 teaspoons lemon zest
  • 1 cup Greek nonfat plain yogurt, optional, to lighten the flavor
  • 1 cup each: raspberries, blueberries, strawberries, blackberies
  • Freshly grated nutmeg, optional

Preparation

  1. Line two baking sheets with parchment paper. Preheat oven to 350F
  2. Combine the first 5 ingredients in the bowl of a mixer. Beat until stiff peaks form (about 4-5 minutes). Add remaining 2 tablespoons of sugar while the beaters are still beating. Beat an additional 30 seconds. Spoon mixture into a pastry bag or a 1 quart heavy-duty zip-seal bag. If using zip-seal bag, snip off the corner to allow mixture to be piped through about 1/4-inch in diameter. Pipe mixture onto prepared baking sheets into 12 shells 2 inches apart. Make little kisses with any leftover meringue mixture.
  3. Bake in the middle of the preheated oven for 15 minutes. Reduce heat to 300 for 20 additional minutes. Turn off the oven and do not remove the shells for at least 20 minutes, or until they are cool. When cool shells can be stored in an airtight container for up to 1 week.
  4. You may have to adjust the oven temperatures and timing to accommodate your oven. If the meringue begins to brown, tent with parchment. Avoid opening the oven more than necessary as the constantly changing temperature may result in a flat meringue.
  5. To make the lemon curd and berries, strain yolks, whole egg and lemon juice through a sieve into a non reactive saucepan. Add sugar, whisking to combine.
  6. Cook over low heat, stirring with a wood spoon or heat resistant spatula, until the mixture thickens and coats the back of a spoon, about 6-8 minutes.
  7. Transfer the mixture to a heat-proof bowl. Stir in the butter, piece by piece, until it is fully incorporated. Stir in the zest, refrigerate to cool, then fold in the yogurt.
  8. To store for later use, coat the surface with wax paper to prevent a skin from forming. Will keep for up to 4 days in an airtight container in the refrigerator.
  9. Wash berries in hot water for 5 seconds, drain. Slice the strawberries and combine it with the other fruit. Refrigerate until ready to use.
  10. To serve: Place each pavlova shell into a serving dish. Fill with 2 tablespons of the curd mixture. Top with a heaping 1/3 cup of berries and a light grating nutmeg. Serve.
  11. This recipe does not meet MHelathy Guidelines. 1/2018

Categories

  • Dessert

Nutrition Information

Serves
12
Calories
200.00
Total Fat (g)
6.00
Saturated Fat (g)
3.00
Sodium (mg)
37.00
Total Carbohydrates (g)
34.00
Dietary Fiber (g)
2.00
Protein (g)
3.00