Small Pavlovas with Lemon Curd and Fresh Fruit

Ingredients:

• 4 large egg whites
• 1 cup granulated sugar
• 1 teaspoon white vinegar
• 1 teaspoon cornstarch
• 1 cup whipped cream
• 1/4 cup lemon curd
• 2 cups assorted fresh fruit (such as berries, kiwi, and pineapple)

Instructions:

1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set aside.
2. Using a hand or stand mixer, beat the egg whites until stiff peaks form.
3. Add the sugar, one tablespoon at a time, making sure each tablespoon is fully incorporated before adding the next one. Continue to beat the mixture until the sugar has dissolved and the mixture is glossy and thick.
4. Add the vinegar and cornstarch and gently fold them into the meringue mixture.
5. Scoop the meringue mixture onto the prepared baking sheet in 8 small mounds. Use the back of a spoon to make a well in the center of each mound.
6. Bake for 1 hour or until the pavlovas are crispy on the outside and slightly soft on the inside.
7. Remove the pavlovas from the oven and allow them to cool completely on the baking sheet.
8. In a separate bowl, combine the whipped cream and lemon curd.
9. Divide the lemon curd whipped cream among the pavlovas, filling the wells in the center.
10. Top each pavlova with assorted fresh fruit.

Serving suggestions:

Serve these small pavlovas as a beautiful and elegant dessert for a special occasion, such as a dinner party or holiday gathering. They are perfect for showcasing ripe, seasonal fruit and the creamy, tangy lemon curd whipped cream adds a lovely flavor and texture contrast. Enjoy the pavlovas alone as a light and airy dessert or pair them with a cup of tea or coffee.