Sunny Side Up Pavlovas
What could be more fun than a sweet dessert that looks just like a sunny side up egg?
- Serves:
- 10
- Prep Time:
- 30 min
- Cook Time:
- 2 hours
Ingredients
Meringue
- 1 1/2 cups ( 375 mL ) granulated sugar
- 2 tbsp ( 30 mL ) cornstarch
- 6 egg whites (3/4 cup/175 mL)
- ½ tsp ( 2.5 mL ) cream of tartar
- ¼ tsp ( 1.25 mL ) salt
Lemon Curd
- 4 egg yolks
- 1 cup ( 250 mL ) granulated sugar
- ½ cup ( 125 mL ) fresh lemon juice
- 1 tsp ( 5 mL ) finely grated lemon zest
- ¼ tsp ( 1.25 mL ) salt
- 6 tbsp ( 90 mL ) cold butter, cubed
- 3 cups ( 750 mL ) fresh berries, such as strawberries, raspberries and blackberries
Instructions
-
Preheat oven to 275°F (135°C). Position oven racks in top and bottom thirds of oven. Line two large baking sheets with parchment paper; set aside. Stir sugar and cornstarch together; set aside.
-
Place egg whites, cream of tartar and salt in mixing bowl. Beat, with an electric mixer, gradually increasing the speed to medium, for 5 minutes or until egg whites hold a soft peak.
-
Gradually increase speed to medium-high, while slowly adding sugar mixture. Increase speed to high and beat for 10 to 12 minutes or until meringue holds stiff, glossy peaks.
-
Divide meringue mixture into 10 equal portions between prepared baking sheets. Shape each portion into 5-inch (12 cm) rounds and create a deep well in the centre with peaks around the edge. Place trays in oven and reduce temperature to 250°F (121°C). Bake, rotating the pans once, for 60 minutes or until crisp around the edges and gooey in the centre. Turn off oven and let trays cool for 1 hour. Loosen pavlovas from parchment and return trays to oven for 1 hour longer or until completely cool. Store in airtight container for up to 1 week.
-
Lemon Curd: Whisk egg yolks with sugar, lemon juice, lemon zest and salt in medium saucepan. Cook over medium-low heat, stirring constantly, for 10 to 12 minutes or until mixture is thick enough to leave a track on the back of a coated spoon.
-
Remove from heat and pass through a fine mesh sieve into a heatproof bowl; whisk in butter. Cover surface with plastic wrap. Refrigerate for at least 4 hours or up to 1 week. Makes 1 ¾ cups (425 mL).
-
To Serve: Place each meringue on dessert plate. Spoon some lemon curd into well of each meringue and garnish with fresh berries.
Notes
Tips:
Serve left over lemon curd with scones, toast or pound cake.
Top each serving with a shortbread finger to resemble a “toast soldier”.