Ingredients
FOR THE PAVLOVA
Granulated sugar: 4 g
Cornstarch: 6 g
Lemon juice: 5 ml
Vanilla paste: 5 ml
Large egg: 1
Fresh mint: 1 leaf (optional)
FOR THE LEMON CURD
Unsalted butter: 28 g (softened)
Gelatin sheet (gold): .25 g (bloomed in warm water)
Pasteurized liquid eggs or yolks: 30 g
Granulated sugar: 25 g
Lemon juice: 30 ml
FOR THE ROASTED STRAWBERRIES
Strawberries: 125 g (halved or quartered)
Granulated sugar: 8 g
This dish is an homage to a “beautiful moment” Chef McGinty shared with his now fiancée. “Since she introduced me to this delicious way to end a meal, I have wanted to make it as a compelling and delicious tribute, and I think we've done that here, with berries, lemon, and the delightful variance of textures that make a pavlova special.”
How to make Pavlova with Lemon Curd & Roasted Strawberries
01.
Make the Pavlova
- Preheat the oven to 225°F.
- In a bowl, whisk the sugar, cornstarch, lemon juice, vanilla paste, and egg until smooth.
- Pour into a 7.5–8 cm (3-inch) ramekin until ¾ full. Bake 45 minutes, until set.
- Cool completely before plating.
02.
Make the Lemon Curd
- Blend the butter, bloomed gelatin, pasteurized liquid eggs (or yolks), sugar, and lemon juice in a small processor until smooth.
- Transfer to a heatproof bowl and whisk gently over low heat until thickened and set.
- Chill before serving.
03.
Roast the Strawberries
- Preheat the oven to 300°F.
- Toss the strawberries with sugar to coat.
- Spread on a lined tray and roast 20–25 minutes, until lightly charred.
- Cool completely.
04.
Assemble and Serve
- Spoon a circle of lemon curd onto a small saucer or plate.
- Set the cooled pavlova on top.
- Encircle with roasted strawberries.
- If desired, finely chop the mint and sprinkle over the top.
