Ingredients
Method
- Preheat oven to 250℉. With a pencil, draw an 8-inch circle on a sheet of parchment paper large enough to fit a 13x18 sheet pan. Flip the sheet of parchment over so that the pencil mark faces the pan.
- In a small bowl, whisk together sugar and cornstarch. Set aside.
- In a second small bowl, add vanilla and vinegar. Set aside.
- Add egg whites and salt to a clean, dry mixing bowl (this is important for creating meringue). Using a whisk attachment, start at the lowest setting and gradually increase to medium-high. Beat egg whites until foamy (2-3 minutes).
- With the mixer running, gradually add the sugar mixture to the egg whites, one tablespoon at a time until incorporated. Add the vanilla mixture.
- Turn the speed up to high and whip until stiff peaks form (approximately 5 minutes).
- Scoop the meringue mixture out onto prepared pan, using the back of a large spoon to spread it to the edges of the circle. Make the center a little lower than the edges to eventually hold your toppings in place.
- Place into the oven and bake for 75 minutes until puffed and slightly cream-colored. Turn off the oven and slightly open the oven door. Let the pavlova cool completely in the oven (at least a couple of hours or overnight).
- Carefully remove pavlova from parchment and put on a large plate. Cover with plastic wrap until ready to serve (it can keep at room temperature for up to 3 days). Assemble the pavlova immediately before serving.
- Make whipped cream in a large mixing bowl by adding heavy cream and confectioner's sugar. Whisk until stiff peaks form.
- Carefully spread lemon curd on top of pavlova. Spoon whipped cream on top and spread with an offset spatula. Top with fresh berries. Serve immediately, storing any leftovers in the refrigerator.
Notes
I used Bonne Maman Lemon Curd which features a gluten-free label.