Raspberry Curd Pavlova

Raspberry Curd Pavlova

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    -8 serving


Ingredients

  • For the Raspberry Curd:

  • 3

    large egg yolks (reserve whites for meringue)

  • 1

    cup fresh raspberries, smashed with a fork

  • ½

    cup sugar

  • 1

    teaspoon potato starch

  • 3

    tablespoons lemon juice

  • 5

    tablespoons unrefined coconut oil

  • For the Meringue:

  • 3

    large egg whites at room temperature

  • teaspoon kosher salt

  • 1

    cup superfine sugar

  • 1

    tablespoon potato starch

  • 1

    teaspoon white wine vinegar

  • ½

    teaspoon vanilla extract

  • 2

    cups fresh raspberries

  • Bittersweet baking chocolate shavings, for garnish

Directions

Make Curd: In a medium stainless-steel saucepan, whisk together egg yolks, raspberries, sugar, potato starch, lemon juice and coconut oil until combined. (It’s OK if coconut oil causes mixture to look clumpy at this stage.) Set pan over medium-low heat and cook, whisking constantly, until mixture begins to bubble. Continue cooking and whisking until mixture thickens slightly, 2-3 minutes. Off heat, use a rubber spatula to press mixture through a fine-mesh sieve into a medium bowl, discarding solids. Cover and refrigerate until thickened, at least 3 hours. (Curd can be made up to 2 days ahead and kept, covered, in refrigerator.) Make Meringue: Preheat oven to 250 degrees. Place a piece of parchment paper on a large baking sheet and use a pencil to draw a 9-inch circle on paper. Flip paper so you can see the circle but meringue won’t touch pencil marks when placed on parchment. In a clean, dry bowl, use an electric mixer fitted with whisk attachment to beat egg whites and salt until soft peaks form, 2-3 minutes. Slowly add sugar, continuing to beat until stiff, shiny peaks form, 2-3 minutes. Sift potato starch over egg whites. Drizzle vinegar and vanilla over top, then use a rubber spatula to gently fold into mixture. Pile meringue into center of parchment paper circle. Smooth meringue, then create a slight dip in the center so outer edges are a little bit higher. Bake meringue until firm to the touch but still very pale in color, about 1 hour. Turn off oven, keep door closed and allow to cool in oven, about 2 hours. Assemble Pavlova: Gently peel meringue disk off parchment and set on a serving plate or cake stand. Spoon desired amount of curd onto meringue, then mound raspberries on top. Garnish with baking chocolate shavings.


Nutrition

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