Pavlova with Peach Curd

For the Peach Curd

2 peaches (about 14 ounces)

1 Tablespoon lemon juice

4 egg yolks

2/3 cup granulated sugar

6 Tablespoons unsalted butter, cold, cut into small pieces

For the Pavlova

4 egg white

A pinch of salt

½ teaspoon cream of tartar

1 cup granulated sugar

1 Tablespoon cornstarch

1 teaspoon vanilla extract

For the Curd

1. Peel the peaches. Pit the peaches cut into rough chunks and puree in a blender with the lemon juice until smooth.

2.  Add the egg yolks and sugar and blend until thoroughly combined.

3. Pour the mixture into a medium saucepan and cook over medium high heat, until the curd thickens, stir constantly. It is thin enough when you dip a metal spoon in the mixture and when you run your finger through the clinging curd, the two sides should stay totally separate.  

4. Remove the pan from the heat and whisk in the butter a couple of pieces at a time, waiting until one addition is melted until adding more.

5. Pour the curd through the waiting strainer, then place a piece of plastic wrap directly on the surface of the curd and transfer to the fridge. The curd will keep in the fridge for 5 days.

For the Pavlova 

1. Preheat the oven to 250°. Line a baking sheet with parchment paper. 

2. Put the egg whites and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium until the whites are foamy, then sprinkle over the cream of tartar.

3. Beat at medium high until the whites hold soft peaks. While beating at medium high, slowly stream in the sugar, about a tablespoon at a time, scraping down the sides of the bowl a few times, until the whites are really shiny and stiff. 

4. Beat until really stiff peaks form – run a spoon or a spatula through the mixture and the peaks should stand straight up and not flop over. The sugar should also dissolve. Take a pinch of the meringue between your fingers and when you rub then together there should be no grittiness. 

5. When the egg whites are stiff, sprinkle over the cornstarch and fold it in gently, making sure not to deflate your meringue. 

6. Add the vanilla and fold it in.

7. Scoop dollops of the meringue onto the prepared parchment paper. Use an offset spatula to spread the meringue to fill your desired shape. Use the spatula to make a bit of an indention on the top of the pavlova to hold your fillings.

8.  Bake for 1 hour 15 minutes, then turn the oven off and leave the pavlova in for 4- 5 hours at least, but overnight is best.

Assemble

1. Put your pavlova on your serving dish. 

2. Pour your curd on and spread it out evenly 

3. Top with your fresh peaches and black berries

Serves 10

Recipe Courtesy of Chef Lauren Lindgren