• Pavlova

  • 4 egg whites
  • pinch of kosher salt
  • 1 cup sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon pure vanilla extract
  • Whipped sweet cream

  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 2 teaspoons pure vanilla extract
  • Lemon butter curd

  • 2 large eggs, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup freshly squeezed lemon juice
  • 3 teaspoons freshly grated lemon zest
  • 5 tablespoons Kerrygold unsalted butter



Make the pavlova:
  1. Preheat the oven to 320°F.
  2. Place an 8” cake pan on top of a large piece of parchment paper. Use a pencil to trace the perimeter of the pan, so you have a 20” circle in the middle of the paper. Place the paper on a rimmed baking sheet. Set aside.
  3. Pour the egg whites into a clean, dry bowl of a stand mixer fitted with the whisk attachment. Mix the egg whites in medium speed until frothy. Add the pinch of kosher salt. Keep mixing for another 2 minutes, then begin to gradually add the cup of sugar. When the mixture has reach soft peaks, add the vanilla extract and corn starch. Beat until the mixture has stiff peaks.
  4. Dap a bit of the meringue mixture on all four corners of the baking pan under the parchment, to get it to stick to the pan.
  5. Use a large spoon or spatula to spoon the meringue onto the circle, and gently press it into the circle shape, using the back of the spoon. Create a bit of an indent in the center, so the sides rise up higher. Bake for 75 minutes. Then turn the oven off l, and let the pavlova cool completely in the oven, at least 3-4 hours, preferably overnight.
  6. Make the lemon butter curd: fill a small saucepan with 2 inches of water, and bring to a bowl of medium heat, then reduce the temperature to low.
  7. In a medium size heatproof mixing bowl, whisk the eggs, sugar, lemon juice and lemon zest until well combined. Place the bowl on top of the saucepan with the simmering water. Add the butter, one tablespoon at a time, whisking in each tablespoon before adding the next. Cook for another 3-4 minutes, whisking continuously, until the lemon curd thickens and can coat the back of a spoon.
  8. Remove from the heat, and whisk for another minute. Set aside to cool completely.
  9. Make the sweetened whipped cream:/ To the bowl of the stand mixer fitted with the whisk attachment, add the heavy cream, 2 tablespoons granulated sugar, and the 2 teaspoons of vanilla extract on medium speed until the cream thickens and can hold soft peaks.
  10. Assemble the pavlova: use a thin spatula to carefully remove the meringue from the parchment paper, and place on a serving plate. The center of the meringue will have collapsed, which is completely normal. Spoon the whipped cream into the middle of the meringue. Then, the lemon butter, allowing it to slightly drip down the sides. Top with fresh berries, fruit, and edible flowers. Serve immediately.

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