Persimmon and Raspberry Pavlovas

5 from 1 vote

A refreshing winter dessert.

Prep Time30

Cook Time1

Resting Time1

Total Time2 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 560kcal

4 egg whites at room temperature
¾ cup white sugar
¼ cup superfine sugar you can pulse regular granulated sugar in your food processor until it is fine like icing sugar.
1 ½ teaspoon cornstarch
½ teaspoon Grand Marnier optional

Position oven racks in top and bottom third of the oven. Preheat oven to 275°. Line 2 baking sheets with parchment paper. Trace out 6 circles using an inverted bowl approximately 4-6 in diameter. Turn parchment paper over.
Separate eggs and reserve the yolks for making the lemon curd.
Beat egg whites until soft peaks form. Gradually add white sugar with mixer running. Mix superfine sugar and cornstarch in a small bowl. Gradually beat that mix into the meringue. Continue beating until meringue is stiff and glossy. Beat in vinegar and Grand Marnier if using.
Spoon meringue mixture onto the drawn circles. Spread with the back of a spoon and swirl so the edges are higher than the center.
Bake for 1 hour, switching the sheets half way through. After 1 hour turn off the oven and leave meringues in the closed oven for another hour or so. Meringue can be made 1-3 days ahead and stored at room temperature in an airtight container.

Fill a pot or bottom or a double boiler partially with water. Bring to a boil. Set a heatproof bowl over the pot and check to ensure the bowl does NOT touch the water. Reduce heat so water simmers instead of boils.
Take bowl away from the heat and whisk in the lemon juice and zest, the sugar, egg yolks and salt. Whisk vigorously or beat for a few minutes to ensure mixture is well blended. Set bowl over the simmering water and whisk constantly until curd thickens. This can take about 20 minutes. Remove bowl from heat and whisk in butter until it is melted and mixed well. Press plastic wrap directly on the surface to avoid it developing a 'skin'. Refrigerate until ready to use.

Mix the fruit together. Combine cream, sugar and Grand Marnier, if using. Beat until soft peaks form.
To assemble, spoon about ¼ cup lemon curd into the well of the meringue shells. Spoon fruit over the curd and some on the side of the plate. Top with whipped cream. You can assemble Pavlovas a couple of hours ahead of time and refrigerate until serving time. Don't go more than a couple of hours or the meringue might start to 'weep'.