Blueberry and Raspberry Lemon Pavlova
Ingredients
YV Fresh Raspberries
YV Fresh Blueberries
1 cup sugar
1 tablespoon cornstarch
4 egg whites
1/3 baking powder
Pinch of salt
¼ teaspoon vanilla extract
1 jar lemon curd
⅓ cup sour cream
Method
Preheat oven to 225°.
Whisk together sugar and cornstarch.
Beat egg whites at medium-high speed for 1 minute; add baking powder and salt, beating until blended.
Next add in sugar mixture, 1 Tbsp. at a time, beating at medium-high speed, making sure the sugar dissolves.
Add in vanilla. Gently spread mixture into a 7-inch round on a parchment paper-lined baking sheet. Make an indentation in the middle to hold filling.
Bake at 225° for 1 hour and 30 minutes will a crust has been formed towards the outside.
Let it stand in oven for 10 hours.
Till that time, you can whisk together lemon curd and sour cream until smooth. Cover and chill.
Add in lemon mixture into middle of meringue, and top it off with YV Fresh raspberries and blueberries.
