The most perfect spring dessert in our opinion? The light, airy, totally gorgeous meringue dessert that is the pavlova. Here , with this Mixed Berry Pavlova With Lemon Curd and Mascarpone Whipped Cream recipe, we layer in raspberry puree and lemon curd for an over-the-top version of this classic dessert.
2 3/4cupssuperfine sugarplus 1 teaspoon (if you can't find superfine just pulse regular granulated sugar in the blender until it's powdery)
1tablespooncornstarch
1teaspoonwhite wine vinegar
Dashpure vanilla extract
1tablespoonlemon zest
1/2cup, plus 1/2 teaspoonfreshly squeezed lemon juicedivided
8tablespoons (1 stick)unsalted buttercut into small cubes
2cupsfresh raspberries
8ouncesMascarpone cheese
1/2cupcold heavy cream
Instructions
For the meringue: Heat oven to 350°F degrees. Line a baking sheet with parchment paper, and draw a circle on the paper using an 8- or 9- inch cake pan as a guide. Flip the parchment over so the pencil marking is facing down (this ensures that the pencil won't transfer to the meringue). In a bowl of an electric mixer, combine the 6 egg whites and a pinch of the salt. Begin beating at low speed, slowly increasing to high. Continue until satiny peaks begin to form; gradually beat in 1 3/4 cup of the sugar a tablespoon at a time until meringue is stiff and shiny.Sprinkle in cornstarch, white-wine vinegar, and dash of vanilla, and fold in gently. Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides. Place in oven, and immediately reduce heat to 300°F and bake until set about 1 hour 15 minutes. Turn off heat, and allow meringue to cool completely in oven.
For the lemon curd: Meanwhile, make the lemon curd.Combine 6 egg yolks, 2/3 cup of the sugar, zest, 1/2 cup of the juice, and 1/4 teaspoon of the salt in a medium saucepan and whisk until evenly combined. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon, about 8 minutes. When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself. Remove from heat, transfer to a bowl, and stir in 8 tablespoons of the butter, piece by piece. Cover with plastic wrap and refrigerate until cold, at least 1 hour.
For the raspberry puree: Place the 2 cups of raspberries and 1 tablespoon of the sugar in a small saucepan and cook over low heat until the sugar is dissolved and the raspberries just begin to break down. Transfer sauce to a food processor or blender, add the lemon juice, and process until smooth. Pass the puree through a fine-mesh sieve and discard seeds and set sauce aside.
For the mascarpone whipped cream: When ready to serve, combine 8 ounces of mascarpone, 1/2 cup of cream, and remaining 1/3 cup of the sugar in a medium bowl. Using a clean whisk, beat just until well combined and fluffy and medium peaks (the whipped cream will cling to the whisk without falling off).
To serve: To assemble, carefully peel off parchment and place meringue on a platter or cake stand. Gently crack the top with the back of a soup spoon to make a shallow nest for the whipped cream, curd, sauce, and berries. Place one of the meringue rounds on a cake stand then topping with half the whipped mascarpone, a few spoonfuls of the curd, and a few spoonfuls of the raspberry puree. Top with half the berry mixture then repeat to create a second layer. Serve immediately.