Named after Russian ballerina Anna Pavlova, this New Zealand-created dessert is easy and the combinations are endless!

On your plate, a pavlova consists of  a meringue nest (the base of the dessert) followed by a pastry cream, lemon curd and topped with fruit.

This dish takes little time and you’ll impress your guests this summer with this light yet satiating dessert.

Pavlova with Lemon Curd and Fruit

(serves 12)

For the Meringues

4 large egg whites

1 cup granulated sugar

1 tsp. cornstarch

1 Tbsp. white vinegar

1 tsp. vanilla extract

Lemon Curd

peels and juice of 3 large lemons

1 1/2 cups sugar

1/4 pound unsalted butter, room temperature

4 large eggs

1/8 tsp. salt

Topping

1  cup blueberries

1  cup strawberries, hulled and sliced

1 cup of diced kiwi fruit

mint leaves for garnish

icing sugar

1. Add the egg whites, sugar into a clean stainless steel bowl and place on top of a pot of simmering water over medium heat (water should not touch base of the bowl. Use a whisk to stir until the sugar has dissolved.
2. Remove the bowl from the heat and transfer to your stand mixer and begin whipping your egg whites on high speed  until in whitens and begins to stiffen.
3. Add the corn starch, vinegar and finally the vanilla. Your meringue should now form stiff peaks.
4. Pre-heat your oven to 200F and line a large baking sheet with parchment paper. Empty your meringue into a piping bag with a ½ inch tip and pipe nests onto the parchment (leave 1 inch of space between each nest).
5. Bake on the middle rack for 70 minutes or until outside is firm. Allow to cool for 2 hours or overnight.
6. Carefully remove from parchment. Store in a tupperware stype container in a cool-dry place.
7. For the lemon curd, use a vegetable peeler to remove the peel (no white pith) and place in a food processor with the sugar. Pulse until the lemon peel becomes fine and blended well with the sugar. Now add the butter and process until blended.
8. Add the eggs one at a  time and finally the lemon juice.
9. Transfer to a medium pot, add a pinch of salt. Cook on medium-low while stirring for about 10 minutes (or until curd reaches 170F. Remove from the heat and allow to cool. Cover with plastic wrap if storing in a fridge.
10. Before serving, add the fruit in the bowl and gently mix.
11. To serve, place meringue nest on a plate, a layer of lemon curd top with the berries and mint. Dust with some icing sugar.