Pavlova With Raspberry Curd

Welcome back y’all!

As we shift into this quasi-work week, I’m looking ahead to… my next break! Aren’t we all? New Years Eve is coming right up (like. quick.) but I’m not sweating it  – and neither should you.

IMG_4203That’s because you’re about to learn how to make the besssst dessert to bring to whatever party you’re going to. It’s beautiful, colorful and elegant without being flashy or heavy  – kind of how any good NYE dress should be. But this one you get to eat. (yes!). First spotted in a Saturday morning WSJ, and modified from there.

I’m sharing this early in the week to give you some time to prepare (and hopefully snag a sale). The one – we’ll call it particular – thing about this recipe, is you need room-temperature eggs to make the meringue. Just set them out a few hours ahead of time. This recipe calls for a lot of raspberries (I used nearly 4 pints), so keep an eye out for sales. You can make the curd and the meringue a day ahead, but do be aware they each need time (you can absolutely make each part the night before).

I got into pavlovas years ago after spending some time in New Zealand – go here if you ever get the chance (and here). One of the girls I lived with grew up on the South Island and taught me all about what she says is the country’s national dessert.


What you’ll need:

For the curd:

3 egg yolks (separated)
1 cup fresh raspberries, smashed
1/2 cup sugar
1 tsp. corn starch
3 Tbsp. lemon juice
5 Tbsp. coconut oil

For the meringue:

3 egg whites (separated)
pinch of kosher salt
1 cup sugar
1 Tbsp. corn starch
1 tsp. white wine vinegar
1/2 tsp. vanilla extract
2 cups fresh raspberries


  • In a small saucepan, whisk yolks, smashed berries, sugar, corn starch, lemon juice and coconut oil (clumps are okay!)
  • Set pan over medium-low heat, constantly whisking until you see bubbles.
  • Cook for a few minutes, letting sauce thicken.
  • Pour sauce through a strainer, into a small bowl. Discard seeds.
  • Chill in the fridge for a few hours. Can stay covered overnight.
  • For the meringue: Heat oven to 250 degrees.
  • Using an electric mixer, beat egg whites until soft peaks form. Add sugar and beat until stiff peaks form.
  • Fold corn starch, vinegar and vanilla into mixture.
  • Pour onto a cookie sheet lined with parchment paper.
    • Try to make the shape ovular. You’ll want to shape it so there’s a dip in the middle, with slightly higher sides all around.
  • Bake for 1 hour. Turn the oven off but don’t open the door **important** The meringue will continue to cook in the residual heat.
  • When you’re ready, gently peel meringue off paper and top with curd and fresh raspberries.

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