Sunday, May 16, 2010

Southern Living's Pavola with Lemon Cream and Berries

Pavlova With Lemon Cream and Berries

Pavlova was the  signature dessert of was former Test Kitchen Professional (and mother of current Test Kitchen Professional Marian Cooper Cairns) Jane Cairns. You don't have to be a professional to make it though. Assemble the elegant berry dessert just before serving; you can make the meringue up to two days ahead and store it in an airtight container.

Prep Time: 30 minutes
Other: 13 hours 30 minutes
Yield: Makes 8 servings


  • 1  cup  sugar
  • 1  tablespoon  cornstarch
  • 4  egg whites, at room temperature
  • 1/4  teaspoon  cream of tartar
  • Pinch of salt
  • 1/4  teaspoon  vanilla extract
  • Parchment paper
  • 1  (10-oz.) jar lemon curd
  • 1/3  cup  sour cream
  • Assorted fresh berries
  • Garnish: fresh lemon zest


1. Preheat oven to 225°. Whisk together sugar and cornstarch. Beat egg whites at medium-high speed with a heavy-duty electric stand mixer 1 minute; add cream of tartar and salt, beating until blended. Gradually add sugar mixture, 1 Tbsp. at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not overbeat.) Beat in vanilla. Gently spread mixture into a 7-inch round on a parchment paper-lined baking sheet, making an indentation in center of meringue to hold filling.
2. Bake at 225° for 1 hour and 30 minutes or until pale golden and outside has formed a crust. Turn oven off; let meringue stand in oven, with door closed and light on, 12 hours.
3. Meanwhile, whisk together lemon curd and sour cream until smooth. Cover and chill.
4. Spoon lemon mixture into center of meringue, and top with berries. (Center of meringue may fall once the lemon mixture and berries have been added.) Garnish, if desired.
Marian Cooper Cairns, Southern Living, MAY 2010

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