Raspberry-Cream Pavlovas

Submitted by ElizabethKnicely

"From Martha Stewart Living Omnimedia: This dessert is perfect for a pair or for a dinner party. Unfilled Pavlovas can be stored in an airtight container at room temperature up to two days, and any leftovers can be assembled just before serving. Raspberry curd will keep for up to a day in the refrigerator."

 

• Ready In: 3hrs 10mins
• Ingredients: 9
• Yields: 6 Rasberry-Cream Pavlovas
• Serves: 6

ingredients

• PAVLOVAS

• 10 ounces frozen red raspberries, thawed in bag
• 2 large egg whites
• 1⁄2 cup sugar
• 1 pinch salt

• FILLING

• 2 large egg yolks
• 1⁄4 cup sugar
• 2 1⁄2 tablespoons unsalted butter
• 1 pinch salt
• 1 cup heavy cream

directions

1. MAKE THE PAVLOVAS:

2. Put raspberries into a fine sieve set over a medium bowl. Let drain, reserving 2 1/2 tablespoons juice; set juice aside. Press raspberries through sieve into bowl (you should have 3 to 4 tablespoons puree); discard solids, and reserve puree for filling.
3. Put egg whites, sugar, and salt into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until sugar has dissolved, about 2 minutes. Attach bowl to mixer fitted with the whisk attachment. Add reserved raspberry juice. Beat on medium-high speed until soft peaks form, 2 to 4 minutes.
4. Preheat oven to 175°F Line a rimed baking sheet with a nonstick baking mat or parchment paper. Using a spoon or rubber spatula, form meringue into six 3 1/4-inch rounds on prepared sheet. Use the back of a spoon to make an indentation in center of each round. Bake until centers are just set and edges are crisp, 1 1/2 to 2 hours. Let cool completely on sheet on a wire rack.

5. MAKE THE FILLING:

6. Whisk egg yolks, 3 tablespoons reserved raspberry puree, and the sugar in a small saucepan. Cook over medium-low heat, whisking constantly, until thickened, about 4 minutes. Remove from heat; whisk in butter and salt. Transfer to a small bowl; place plastic wrap directly on surface of curt to prevent a skin from forming. Refrigerate curd at least 1 hour (up to 1 day).
7. Put cream into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until soft peaks form. Serve Pavlovas topped with raspberry curd and whipped cream.