Lemon Curd Pavlova

Pavlova with Lemon Curd and Berries
(Gourmet Magazine, Spring 2009)


(Picture shows a double batch)

For meringue:
1 cup superfine granulated sugar
1 Tbsp. cornstarch
3 large egg whites at room temp.
3 Tbsp cold water
1 tsp. distilled white vinegar

Preheat oven to 300F with rack in middle. Trace a 7-inch circle on a sheet of parchment paper and put on a baking sheet.

Whisk together sugar and cornstarch in a small bowl.

Beat egg whites with a pinch of salt using an electric mixer at medium speed until whites hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks.

Increase speed to medium-high and beat in sugar mixture 1 Tbsp. at a time. After all sugar has been added, beat 1 minute more.

Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer).

Gently spread meringue inside circle of parchment, making edge of meringue slightly higher than center. Bake until meringue is pale golden and has a crust, about 45 minutes (the inside will be like marshmallow).

Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.

Filling:
2/3 c. granulated sugar
1 Tbsp cornstarch
1/8 tsp salt
1/3 cup fresh lemon juice
4 Tbsp. unsalted butter
3 large egg yolks
2 tsp grated lemon zest
1 cup heavy cream
4 cups mixed berries

Stir together sugar, cornstarch, and salt in a 2-qt heavy saucepan, then add lemon juice and butter. Bring to a simmer over medium-high heat, whisking, then continue to simmer, whisking constantly, 1 minute.

Lightly beat yolds in a small bowl and whisk in 1/4 cup lemon mixture, then whisk into remaining lemon mixture in saucepan. Reduce heat to low and cook, whisking constantly, until curd is thickened, about 2 minutes (do not let boil).

Transfer to a bowl and stir in zest. Chill, surface covered with parchment, until cool, about 1 1/2 hours.

Beat heavy cream until it just holds stiff peaks, then fold 1/4 cup beaten cream into curd to lighten. Spoon lemon curd into meringue and mound berries on top. Serve remaining whipped cream on the side.

Meringue can be made 2 days ahead and frozen, wrapped well in plastic. Thaw before serving.

Curd can be made 2 days ahead and chilled.

Daffodil Cake

Daffodil Cake

(published in March 2009 Everyday with Rachael Ray under the title "Raspberry-Lemon Meringue Cake")

3 cups flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup milk

zest of 2 lemons plus 1/2 c. fresh lemon juice

1 cup butter, softened

2 1/2 c. confectioners' sugar

4 large eggs plus 3 large egg whites, at room temperature

1 11-ounce jar lemon curd

1 1/2 c. fresh or frozen raspberries

Preheat the oven to 350. Butter 2 9-inch round cake pans, line with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a small bowl, stir together the milk, lemon zest and lemon juice.

Using a mixer, beat the butter with 2 c. confectioners' sugar on medium speed until fluffy, 2 minutes. Add the whole eggs 1 at a time, beating after each addition. With the mixer on low speed, mix in half the flour mixture, then the milk mixture, then the remaining flour mixture.

Divide the batter between the prepared cake pans and bake until springy to the touch, about 25 minutes. Let cool in the pans for 10 minutes, then turn out onto a rack and let cool completely.

Clean the mixer. Beat the remaining 1/2 cup confectioners' sugar and the egg whites. Place over a saucepan of barely simmering water and cook, whisking, until the confectioners' sugar dissolves and the mixture is hot to the touch, 2 to 3 minutes. Remove from the heat and beat on high speed until stiff, glossy peaks form and the mixture is cool, 7 -1 0 minutes.

Peel the paper off 1 cake layer and place bottom side down on a cake plate. Spread one-third of the lemon curd on the cake and arrange the berries on top. Drizzle the remaining curd evenly over the berries. Peel the paper off the remaining cake layer and place upside down on the filling. Top the cake with the meringue.

Preheat the broiler to high. Broil the cake just utnil the meringue peaks are golden, about 2 minutes. (Or use a hand-held blow torch).

Option: Skip the meringue and top with whipped cream.

Hershey's Chocolate Cake

Hershey's Chocolate Cake

2 c. sugar (I use 1 1/2 cups)
1 ¾ c. flour
¾ c. cocoa
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
2 eggs
1 c. milk
½ c. oil
2 tsp. vanilla
1 c. boiling water

Grease and flour 2 round cake pans (9-inch) or 9x13 pan. Sift together sugar, flour, cocoa powder, baking powder, baking soda and salt. In a separate bowl, whisk together eggs, milk, oil, and vanilla. Add egg mixture to dry ingredients and mix to combine. Add boiling water and mix until incorporated. Bake at 350 for 30-35 minutes. Cool several minutes, remove from pans, finish cooling.

To make the cake picture above:

I baked the chocolate cake in 6-inch (or were they 7-inch) layer pans -- I used three layers and put the leftover batter in a separate pan.

Icing:

2 cups whipping cream
1 cup sour cream
1/2 cup confectioner's sugar
1/2 tsp. vanilla
pink coloring

Beat whipping cream until almost stiff. Add sour cream, vanilla, coloring and sugar. Beat until stiff.

I dipped cherries in melted chocolate chips, cooled them on waxed paper and then used the cherries to decorate the cake.

Pumpkin Fudge

Pumpkin Fudge
(allrecipes.com)

1 c. sugar
1 c. milk
1 Tbsp. light corn syrup
1/2 c. pumpkin
1/4 tsp. salt
1 tsp. pumpkin pie spice
1 1/2 tsp. vanilla
1/2 c. butter
1/2 c. chopped walnuts (optional)

Butter or grease one 8x8 pan.

In a 3-quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stiring constantly. Reduce heat to medium and continue boiling. Do not stir. When mixture registers 232F (110C) on a candy thermometer, or forms a soft ball when dropped in cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and walnuts. Cool to lukewarm (110F or 43C). Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased 8x8 pan. When firm, cut into 36 pieces.

Emily's Streusel-Topped Pumpkin Pie

Emily's Streusel-Topped Pumpkin Pie
(from condensed milk label)

1 (15 oz) can pumpkin
1 (14 oz) can sweetened condensed milk
1 egg
3/4 tsp. cinnamon
1/2 tsp. each ginger, nutmeg, salt

Topping:
1/4 c. brown sugar
1/2 tsp. cinnamon
2 Tbsp. flour
2 Tbsp. cold butter
3/4 c. walnuts

Beat pumpkin, milk, egg, spices and salt with wire whisk. Pour into unbaked pie shell. Bake 15 minutes at 425F. Combine topping ingredients -- cut in butter until crumbly. Sprinkle streusel topping over pie. Bake at 350F for an additional 40 minutes or until set.

Pumpkin Cheesecake

Pumpkin Cheesecake
(nigella.com)

Crust:

1 c. graham cracker crumbs

1 Tbsp. sugar

4 Tbsp. melted butter

Cake:

2 (8 oz) packages cream cheese, softened

3/4 cup sugar

1 (16 oz) can pumpkin

1 1/4 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. nutmeg

1/4 tsp. salt

2 eggs

Topping:

2 c. sour cream

2 Tbsp. sugar

1 tsp. vanilla

Combine crust ingredients. Press into bottom of a 9-in springform pan; chill.

For filling, beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices, and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 350F for 50 minutes.

Meanwhile, for topping, combine sour cream, sugar, and vanilla. Spread over filling; return to the oven for 5 minutes. Cool on rack. Chill overnight.