Whether you are spending NYE at a big party or relaxed at home, this pavlova is the perfect way to ring in the New Year! It’s a light, elegant, crowd-pleaser that is inherently gluten free.
A pavlova is a meringue-based dessert that was named after the Russian ballerina Anna Pavlova. It is usually topped with whipped cream and fresh fruit.
This recipe takes the classic pavlova up a notch by folding homemade lemon curd into fresh whipped cream. If you want to skip making your own curd, just add store-bought. You’ll need 1 cup. I won’t tell a soul.
(for the curd):
4 egg yolks (save your whites for the pavlova!)
1/2 c sugar
1/4 c loosely packed lemon zest
1/3 c freshly squeezed lemon juice
6 Tbsp unsalted butter (cut into cubes)
(for the pavlova):
4 large egg whites (room temp)
1/2 tsp salt
1 c sugar
2 tsp cornstarch
1 tsp distilled white vinegar
1 tsp vanilla extract
(for the whipped cream):
1 cup cold heavy cream
1 Tbsp confectionary sugar
1/2 tsp vanilla extract
1 1/2 c fresh raspberries to serve
(for the curd): Put a double boiler on simmer and place all the curd ingredients except for the butter in the top pot. Whisk until mixture thickens enough that there are ribbons when you lift up your whisk, about 15 minutes. Remove from the heat and whisk in the butter, one cube at a time (wait until each cube melts to add the next). Once combined, pour over a fine mesh strainer into a bowl. Place plastic wrap directly on curd and refrigerate at least 3 hours, or up to 2 days.
(for the pavlova): Place oven rack in the middle of oven and preheat to 250 degrees. Applying a little pressure, trace a circle around a 9 inch cake pan on a piece of parchment paper. Turn paper over and cover a baking sheet with parchment paper, making sure you can see the outline of the circle. In a very dry, very clean bowl, beat egg whites and salt on medium speed until it lightens in color, about 2 minutes. Increase the speed to high and very slowly add sugar in a continuous stream. Beat until firm peaks form, around 3-4 minutes. Now, sift the cornstarch through a fine-mesh strainer into the egg whites. Add vanilla and vinegar. Gently fold into the mixture with a spatula. Using that spatula, pile the meringue into the center of your drawn circle on the parchment paper and smooth it out to the edges of the circle. Bake until the meringue is firm to the touch, but a little soft in the middle, about 55-60 minutes. Remove from the oven, place baking sheet on a wire rack and cool completely.
(to serve): Run a thin, metal spatula under the meringue and place it on your serving dish. Whip up your fresh whipped cream with and electric beater then fold in your lemon curd. Pile that mixture on top of meringue and spread to the edges. Top with fresh raspberries and serve immediately. Enjoy!