Individual Pavlovas With Lemon Cream and Mixed Berries
Apparently the origin of this meringue-based dessert is somewhat unclear, but seems to have been created in honor of Russian ballet dancer Anna Pavlova’s visit to New Zealand and Australia. The nationality of its creator has been a source of argument betwee…
What you'll need
Ingredients
Meringue Shells
4 large egg whites (about 1/2 cup), at room temperature
¼ teaspoon cream of tartar
Pinch of salt
1 cup (7 ounces) sugar
½ teaspoon vanilla extract
½ teaspoon white vinegar
Mixed Berries
2cups (10 ounces) raspberries
2cups (10 ounces) blueberries
1 tablespoon sugar
Lemon Cream Filling
1 cup (1 pint) heavy cream, chilled
1 ½ cups Lemon Curd, store-bought or homemade
The method
Directions
01
Powdered Sugar and Mint leaves, for garnish, optional
02
Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 200 degrees. Line 2 large baking sheets with parchment paper.
03
In the bowl of an electric mixer, beat the egg whites at medium-low speed until they are opaque and foamy, about 30 seconds. Add the cream of tartar and salt, increase the speed to medium-high, and, watching carefully, beat the egg whites until they form soft peaks, about 90 seconds. Slowly sprinkle in ½ cup of the sugar and then the vanilla and vinegar and continue to beat until incorporated, about 60 seconds. Remove the bowl from the mixer and sprinkle in the remaining ½ cup sugar and fold in just until incorporated. Using a ¼-cup dry measuring cup and a soupspoon, place 6 heaping ¼-cup dollops of meringue about 1 inch apart on each sheet. Gently press the back of the soupspoon into the center of the mounds to create hollows. Bake for 1½ hours or until the meringues have smooth, dry, and firm exteriors. Turn the oven off and allow the meringues to cool in the oven for two hours. Once cool, store the meringues in an airtight container, where they will keep for 3-4 days, until ready to use.
04
Combine raspberries and blueberries in a medium bowl. Sprinkle 1 tablespoon sugar over the fruit, and using a rubber spatula, stir gently to combine. Cover with plastic wrap and set aside at room temperature until the berries begins to exude their juices, about 30 minutes.
05
Just before serving, beat the cream in a chilled bowl of an electric mixer on low speed until small bubbles form, about 30 seconds. Increase the speed to medium; continue beating until the beaters leave a trail, about 30 seconds more. Increase the speed to high; continue beating until the cream is smooth, thick, and nearly doubled in volume, about 60 seconds for stiff peaks. Beat in the Lemon Curd just until well combined.
06
Place a meringue shell on a dessert plate. Top with ½ cup lemon cream. Spoon ½ cup of fruit over the lemon cream. Sprinkle with powdered sugar and mint. Repeat with the remaining meringue shells, lemon cream, and fruit. Serve immediately.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Individual Pavlovas With Lemon Cream and Mixed Berries
Prep
Cook
Yield
Apparently the origin of this meringue-based dessert is somewhat unclear, but seems to have been created in honor of Russian ballet dancer Anna Pavlova’s visit to New Zealand and Australia. The nationality of its creator has been a source of argument betwee…
Ingredients
Meringue Shells
4 large egg whites (about 1/2 cup), at room temperature
¼ teaspoon cream of tartar
Pinch of salt
1 cup (7 ounces) sugar
½ teaspoon vanilla extract
½ teaspoon white vinegar
Mixed Berries
2cups (10 ounces) raspberries
2cups (10 ounces) blueberries
1 tablespoon sugar
Lemon Cream Filling
1 cup (1 pint) heavy cream, chilled
1 ½ cups Lemon Curd, store-bought or homemade
Cook Like James · The method
Directions
1
Powdered Sugar and Mint leaves, for garnish, optional
2
Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 200 degrees. Line 2 large baking sheets with parchment paper.
3
In the bowl of an electric mixer, beat the egg whites at medium-low speed until they are opaque and foamy, about 30 seconds. Add the cream of tartar and salt, increase the speed to medium-high, and, watching carefully, beat the egg whites until they form soft peaks, about 90 seconds. Slowly sprinkle in ½ cup of the sugar and then the vanilla and vinegar and continue to beat until incorporated, about 60 seconds. Remove the bowl from the mixer and sprinkle in the remaining ½ cup sugar and fold in just until incorporated. Using a ¼-cup dry measuring cup and a soupspoon, place 6 heaping ¼-cup dollops of meringue about 1 inch apart on each sheet. Gently press the back of the soupspoon into the center of the mounds to create hollows. Bake for 1½ hours or until the meringues have smooth, dry, and firm exteriors. Turn the oven off and allow the meringues to cool in the oven for two hours. Once cool, store the meringues in an airtight container, where they will keep for 3-4 days, until ready to use.
4
Combine raspberries and blueberries in a medium bowl. Sprinkle 1 tablespoon sugar over the fruit, and using a rubber spatula, stir gently to combine. Cover with plastic wrap and set aside at room temperature until the berries begins to exude their juices, about 30 minutes.
5
Just before serving, beat the cream in a chilled bowl of an electric mixer on low speed until small bubbles form, about 30 seconds. Increase the speed to medium; continue beating until the beaters leave a trail, about 30 seconds more. Increase the speed to high; continue beating until the cream is smooth, thick, and nearly doubled in volume, about 60 seconds for stiff peaks. Beat in the Lemon Curd just until well combined.
6
Place a meringue shell on a dessert plate. Top with ½ cup lemon cream. Spoon ½ cup of fruit over the lemon cream. Sprinkle with powdered sugar and mint. Repeat with the remaining meringue shells, lemon cream, and fruit. Serve immediately.
Cook Like James
Individual Pavlovas With Lemon Cream and Mixed Berries
Prep
Cook
Yield
Apparently the origin of this meringue-based dessert is somewhat unclear, but seems to have been created in honor of Russian ballet dancer Anna Pavlova’s visit to New Zealand and Australia. The nationality of its creator has been a source of argument betwee…
Ingredients
Meringue Shells
4 large egg whites (about 1/2 cup), at room temperature
¼ teaspoon cream of tartar
Pinch of salt
1 cup (7 ounces) sugar
½ teaspoon vanilla extract
½ teaspoon white vinegar
Mixed Berries
2cups (10 ounces) raspberries
2cups (10 ounces) blueberries
1 tablespoon sugar
Lemon Cream Filling
1 cup (1 pint) heavy cream, chilled
1 ½ cups Lemon Curd, store-bought or homemade
Directions
1
Powdered Sugar and Mint leaves, for garnish, optional
2
Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 200 degrees. Line 2 large baking sheets with parchment paper.
3
In the bowl of an electric mixer, beat the egg whites at medium-low speed until they are opaque and foamy, about 30 seconds. Add the cream of tartar and salt, increase the speed to medium-high, and, watching carefully, beat the egg whites until they form soft peaks, about 90 seconds. Slowly sprinkle in ½ cup of the sugar and then the vanilla and vinegar and continue to beat until incorporated, about 60 seconds. Remove the bowl from the mixer and sprinkle in the remaining ½ cup sugar and fold in just until incorporated. Using a ¼-cup dry measuring cup and a soupspoon, place 6 heaping ¼-cup dollops of meringue about 1 inch apart on each sheet. Gently press the back of the soupspoon into the center of the mounds to create hollows. Bake for 1½ hours or until the meringues have smooth, dry, and firm exteriors. Turn the oven off and allow the meringues to cool in the oven for two hours. Once cool, store the meringues in an airtight container, where they will keep for 3-4 days, until ready to use.
4
Combine raspberries and blueberries in a medium bowl. Sprinkle 1 tablespoon sugar over the fruit, and using a rubber spatula, stir gently to combine. Cover with plastic wrap and set aside at room temperature until the berries begins to exude their juices, about 30 minutes.
5
Just before serving, beat the cream in a chilled bowl of an electric mixer on low speed until small bubbles form, about 30 seconds. Increase the speed to medium; continue beating until the beaters leave a trail, about 30 seconds more. Increase the speed to high; continue beating until the cream is smooth, thick, and nearly doubled in volume, about 60 seconds for stiff peaks. Beat in the Lemon Curd just until well combined.
6
Place a meringue shell on a dessert plate. Top with ½ cup lemon cream. Spoon ½ cup of fruit over the lemon cream. Sprinkle with powdered sugar and mint. Repeat with the remaining meringue shells, lemon cream, and fruit. Serve immediately.
