I’ve made macarons and lemon meringue pie (and even grapefruit meringue pie!), but this is my first time making pavlova. Confession: I’ve never even eaten pavlova, so I have no idea whether this turned out “correctly.” For the meringue itself, I followed the New York Times recipe with no alterations, so I won’t repeat the instructions here. I will give full instructions for the blueberry curd, though!
- 4 egg whites
- 1 ¼ cup sugar
- Pinch of salt
- Splash of vanilla
- 1 tsp vinegar
- 2 tsp corn starch
- 4 egg yolks
- ½ cup sugar
- 8 oz blueberries
- 2 tbsp corn starch
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
I won’t repeat the full instructions for making the meringue, but there are a couple of things I’ll try changing next time: first, I plan to cook on a lower temperature — 250 or 275. I think the meringue crisped just a little more than I wanted it to, and it cracked a lot. Second, I’ll make the meringue more bowl-like. I just shaped it into a circle, but other recipes (like Mary Berry’s) suggest creating a gap in the middle so that the topping is more of a filling.
While the meringue is cooking, put some water in a medium saucepan and set it over medium heat, so that the water just simmers. In a glass or metal bowl (large enough to fit snugly over the saucepan), mix the egg yolk with the sugar until smooth. Stir in the remaining ingredients and set it over the saucepan. Let it cook, stirring frequently, until thick.
Let the blueberry mixture cool before pouring it into a blender. Blend until no whole blueberries remain. If you want it to be very smooth you can strain it, but that’s optional. I left all the seed bits in and it was fine. Store it in the fridge to firm up.
You can use butter instead of oil. The recipe I started with, for lemon curd, calls for 5 tbsp butter. I omitted it because I planned to serve this to someone who can’t eat dairy, but it is an option.
To assemble, simply spread the curd on top and try to arrange the strawberries nicely (I’m clearly still working on presentation skills!).
I served this with home-made whipped cream on the side.