Pavlova with Yuzu Curd
Serves 630 mins prep120 mins cook
A light and airy pavlova with a crisp shell and marshmallowy center, filled with tangy yuzu curd, fluffy whipped cream, and topped with fresh berries and mint—perfect for spring.
0 servings
What you need
Instructions
0 Preheat the oven to 225°F (110°C). Make the Pavlova Meringue 2 In a clean bowl, whisk egg whites and salt until soft peaks form (2–3 min). Gradually add sugar in 3 batches, beating until glossy stiff peaks form. 3 Mix lemon juice and cornstarch into a slurry, then gently fold into the meringue. Shape & Bake 5 Spoon or pipe 4-inch nests onto a parchment-lined baking sheet (about 6). 6 Bake for 1 hour and 15 min. Turn off the oven, crack the door, and let the pavlovas sit for another 30 min to dry out. Cool completely before filling. Make the Yuzu Curd 8 In a saucepan, whisk yolks, sugar, yuzu juice, and cornstarch over medium heat until thickened and just simmering. Remove from heat, stir in butter until smooth. Cover with plastic wrap (touching the surface) and chill. Prepare Toppings 10 Whip cream and rinse berries. Set aside mint for garnish. Assemble 12 Fill each pavlova with a spoonful of yuzu curd, a dollop or swirl of whipped cream, and top with berries and mint.View original recipe