LCBO Food & Drink Summer 2016

Berry Pavlova with Lemon Curd Cream

INGREDIENTS

4

large egg whites, at room temperature

1 cup (250 mL) granulated sugar 2 tsp (10 mL) cornstarch 1½ tsp (7 mL) PC ® Black Label

Madagascar Bourbon Pure Vanilla Extract

1½ tsp (7 mL) white vinegar ¾ cup (175 mL) 35% whipping cream ¾ cup (175 mL) mascarpone cheese, at room temperature 1 jar (250 mL)

PC ® Black Label Lemon Curd

3 cups (750 mL) mixed fresh berries

(raspberries, blueberries and/or blackberries)

Garnish (optional):

icing sugar mint leaves

instructions

Preheat oven to 250˚F (120˚C). Line baking sheet with parchment paper; draw a 9-inch (23 cm) circle on paper and turn paper over. Beat whites in bowl of stand mixer fitted with whisk attachment until foamy. Sprinkle in sugar 1 tbsp (15 mL) at a time, beating on medium-high speed for 7 to 8 minutes or until glossy peaks form. Mixture should feel smooth on fingertips. Scrape side and bottom of bowl with rubber spatula; fold in cornstarch, vanilla and vinegar. Scrape mixture onto circle on baking sheet, spreading evenly. Form a hollow centre in mixture using back of a spoon, making it about 6 inches (10 cm) in diameter and 1 inch (2.5 cm) lower than sides. Bake 75 minutes or until crisp on outside and eggshell colour. Turn oven off; leave oven door slightly ajar and let meringue cool to room temperature in oven, about 1 hour. Whip cream in bowl until soft peaks form. Stir mascarpone to loosen; fold into whipped cream. Whisk to incorporate. Spoon mixture into meringue nest. Top with lemon curd and berries. Garnish with a dusting of icing sugar and a few mint leaves, if desired.

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