Glamorous, sweet, looks more difficult than it is. In other words, the perfect dessert.
Confectioners sugar for dusting
1 C granulated sugar (or superfine sugar if no food processor)
1/2 C packed light brown sugar
1 1/2 T cornstarch
1 1/2 pure vanilla extract
2 t raspberry vinegar (white vinegar will do)
6 egg whites (at room temperature at least 30 minutes)
Preheat oven to 275°F with rack in middle. Lightly butter 2 9” round cake pans, then dust sides of pans with confectioners sugar, knocking out excess. Line bottom of each pan with a round of parchment or wax paper.
Pulse sugar, brown sugar, and cornstarch in a food processor until well combined, or if using superfine sugar, stir thoroughly together .
Stir together vanilla and raspberry vinegar in a small bowl.
Beat egg whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to medium-high and add sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more. Add vinegar mixture, then beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes. Spoon meringue into pans (about 2 1/2 cups per pan) and smooth tops. Bake until meringues have a crisp crust and feel dry to the touch, about 1 hour (insides will still be marshmallow-like).
Turn oven off and prop door open slightly with a wooden spoon. Cool meringues in oven 1 hour; the meringues may crack slightly while cooling, it adds to the charm.
Run knife along sides of cake pans and carefully turn meringues out of pans. Carefully peel off parchment and turn right side up.
Meyer Lemon Curd
6 large egg yolks
Zest of 1 Meyer lemon
1/2 cup freshly squeezed Meyer lemon juice
12 tablespoons sugar
8 tablespoons unsalted butter, cold and cut into pieces
Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of a spoon spoon, 5 to 7 minutes.
Remove saucepan from heat. Add the butter, one piece at a time, stirring with the spoon until consistency is smooth.
Cool and refrigerate. There will be extra (YUM!).
2 c Maine Wild blueberries (frozen works but fresh would be amazing)
1 t Meyer Lemon juice
2 c heavy cream
Toss blueberries with lemon juice and allow to macerate
Beat cream just until stiff peaks form. Stir ¼ c cream into half of the lemon curd to lighten (about 1 ½ c). Spread half the mixture on one layer of the pavlova. Add the second layer, and spread the remaining lemon curd mixture. Top with blueberries and remaining whipped cream.