Individual pavlovas make every occasion special. Lemon curd whipped cream and dried fruit compote make it extra-special.
Pavlova with Lemon Curd, Blueberries, and Dried Fruit Compote
For the dried fruit compote
- 2 cups dry red wine
- 1/2 cup golden raisins
- 1/3 cup granulated sugar
- 1/4 cup dried apricots, finely chopped
- 1/4 cup dried cherries
- Lemon peel (without pith) from 1/2 small lemon
For the lemon curd
- 4 large egg yolks (reserve the whites for the pavlovas)
- 1/4 cup lemon juice
- 1 Tbs. lemon zest
- 1/2 cup granulated sugar
- 1/8 tsp. fine sea salt
- 1/2 tsp. pure vanilla paste or extract
- 5 Tbs. cold unsalted butter, cut into 1/2-inch pieces
For the pavlovas
- 4 large egg whites, at room temperature
- 1 tsp. white vinegar
- 1-1/4 cup granulated sugar
- 2 tsp. cornstarch
- 1/4 tsp. table salt
- 1-1/2 cups heavy cream, for serving
- 3/4 cup blueberries, for serving
Make the compote
- Combine the wine, raisins, sugar, apricots, cherries, and lemon peel in a medium saucepan and bring to a boil over medium high heat. Reduce the heat to low and simmer, stirring occasionally, until the mixture thickens slightly, about 30 minutes. Remove the lemon peel and discard. Let the mixture cool completely before serving.
Make the lemon curd
- Put the yolks, lemon juice, zest, sugar, salt, and vanilla in a small saucepan over medium heat. Cook, whisking continuously, until the sugar melts and the mixture thickens and thickly coats the back of a spoon. Gradually add the butter two or three pieces at a time, whisking until melted and incorporated before adding more. Remove from heat and strain through a medium mesh strainer into a medium bowl, pushing the mixture through with a silicone spatula. Put a piece of plastic wrap directly on surface to prevent a skin from forming. Refrigerate until completely chilled.
Make the pavlova shells
- Position a rack in the center of the oven and heat to 250°F.
- Put a large piece of parchment on a rimmed baking sheet. With a pencil, trace six evenly spaced 4-inch diameter circles. Flip the parchment over on the baking sheet, pencil side down.
- In the bowl of a stand mixer using the whisk attachment, beat the egg whites and vinegar until soft peaks form. Sift together the sugar, cornstarch, and salt. With the mixer running, add the dry ingredients 1 Tbs. at a time until well combined. Beat on high for 2 minutes more until the mixture is stiff and shiny.
- Using an ice-cream scoop, portion the meringue evenly among the six circles on the parchment, spreading it to the edges of the circles, making a nest shape with a slight depression in the middle.
- Bake 1 hour and 15 minutes, rotating once half way through baking. Turn the oven off and let the meringues cool completely in the oven with the door slightly open.
Assemble and serve
- In the bowl of a clean stand mixer with the whisk attachment, whip the cream to medium peaks. Add half of the whipped cream to the curd and fold to combine. Add remaining cream and fold to combine.
- To serve, put the pavlovas on individual plates. Divide the lemon curd whipped cream and the blueberries among the pavlovas. Top with the compote to taste.