Food & Cooking Recipes Dessert & Treats Recipes Pavlova with Raspberry Curd and Berries 4.0 (3) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 This berry powerhouse of a dessert is a meringue-filled wonder. Ingredients 3 large eggs, whites only Pinch of cream of tartar ½ cup sugar 1 teaspoon pure vanilla extract 2 cups whipped heavy cream 1 ⅔ cups Raspberry Curd 3 cups mixed berries, tossed with 2 tablespoons sugar Directions Preheat oven to 200 degrees. Trace two 6-inch circles onto a piece of parchment paper. Turn over and use paper to line a baking sheet. In a large bowl, using an electric mixer, beat egg whites and cream of tartar on high until soft peaks form, about 2 minutes. Beat in 1/4 cup sugar. With mixer running, add 1/4 cup sugar, 1 tablespoon at a time. Stop mixer and scrape down bowl. Continue to beat on high until whites are very stiff and glossy, and sugar has almost completely dissolved, about 5 minutes. Beat in vanilla extract. Gently shape 2 rounds of meringue on sheet, using circles as a guide. Smooth tops. Bake until meringues are crispy on the outside and detach easily from paper, about 1 1/2 hours, rotating sheet halfway through. Turn oven off and let meringues cool completely in oven. Gently peel from paper and place on serving plates; top each with 1 cup whipped heavy cream, 2/3 cup raspberry or lemon curd, and 1 1/2 cups mixed berries tossed with 1 tablespoon sugar. Cook's Notes If you wish, you can substitute Easy Lemon Curd for the Raspberry Curd. Rate it Print