Pavlova

This dessert is as delicious as it is beautiful!  It was really quite simple, but looked so elegant.  We loved it.  I found the recipe in the July Good Housekeeping magazine.

Berry and Lemon Pavlova

2/3 c. sugar

1 Tbsp.cornstarch

4 lg. egg whites

1/4 tsp. salt

1 tsp. distilled white vinegar

1 tsp. vanilla extract

1/2 tsp. almond extract

3/4 c heavy whipping cream

1 c. prepared lemon curd

1 Tbsp. honey

Berries (strawberries, blueberries, raspberries, etc.)

1. Preheat oven to 225 degrees.  Onto sheet of parchment paper, trace 9-in. circle.  Turn over; use to line cookie sheet.

2. In small bowl, whisk sugar and cornstarch.  With mixer on medium speed, beat egg whites and salt until soft peaks form.  Add sugar mixture to whites 1 Tbsp. at a time, beating well between additions.  Add vinegar and extracts; beat until stiff peaks form.

3. Transfer whites to parchment circle; spread whites to form nest, with sides higher than center.  Bake 2 hours.  Turn off oven; let stand in oven at least 3 hours or up to overnight.

4. To serve, remove parchment from meringue.  Beat cream on medium high speed until stiff peaks form.  Spread over meringue.  Dollop top with curd; spread evenly.  In large bowl, microwave honey and 1 Tbsp. water on high for 20 seconds.  Stir in berries until well coated.  Spoon over curd.  Serve immediately.

I did add a couple of tablespoons of powdered sugar to the cream.  I also omitted the honey because my berries were so sweet!