Cookies Preferences
I love a pavlova and think individual ones make such an elegant dessert really all year round. I made this one with a lemon cream and berries (sour mulberries being my favorite this time of year), but I think any sour-ish fruit makes the perfect foil for this sweet dessert. Plums would be yummy, roasted rhubarb in the winter/spring, pomegranate seeds in the winter. I like the slight crunch of the roasted pistachios as a garnish and you can get as elaborate as you'd like or just smash it all up and enjoy in a bowl on your own!
for the pavlovas:
4 egg whites (at room temperature)
250g (1 cup + 3 tablespoons) sugar
pinch of salt
1 teaspoon rosewater
2 teaspoons cornstarch
1 teaspoon white wine vinegar
to assemble:
1 1/2 cups whipping cream
1/2 cup lemon curd or lemon jam
1/4 cup pistachios, toasted and roughly chopped
1 cup berries of your choice
Make the pavlovas by placing the egg whites in the bowl of a stand mixer with the pinch of salt. Beat on high speed until peaks are starting to form before adding the sugar a spoonful at a time. Continue to beat until you have strong glossy peaks. Now fold in the rosewater, cornstarch and white vinegar. Prepare a baking sheet or two with parchment paper and I like to use a bowl and draw around its perimeter so I know how to space the meringue. Dollop the egg meringue inside your circles, creating nice rounds with an indentation in the centre for your toppings to sit inside once they’re baked. I do this using a large spoon and just sort of work it gently. Place the baking sheets in a preheated 350F/180C degree oven and immediately lower the temperature to 300F/150C degrees. Cook for 30 minutes and then turn off the oven and leave them inside for another 30.
When you’re ready to serve, whip your cream to soft peaks and swirl in the lemon curd. Place spoonfuls of the lemon cream in the indentation you created in the pavlovas. Top with berries and toasted pistachios.
