Pavlova with Pink Grapefruit and Pomegranate

Most folks might associate pavlova with a big pile of summer berries, but they are just as nice with a citrusy kick instead. For this wintery pavlova I topped crisp and chewy pillows of meringue with Tartine Bakery's perfect lemon cream which is a sweet, tart, and buttery-rich riff on lemon curd. The whole thing is adorned with juicy slices of pink grapefruit and tart pomegranate arils. Llight and refreshing to the max.

A few things

- I recently updated my portfolio site, I'd love if you all took a look: yossyarefi.com 
- If you love meyer lemons and grapefruit too, check out this killer bundt cake recipe.
- I made some meyer lemon eclairs for Food52 last week. Check them out here.
- Thanks for all of your kind words on my last post!

Pavlovas with Pink Grapefruit and Pomegranate
yield 6-8 individual or 1 large pavlova

In the photos above I made 6 6-inch "individual" pavlovas. This dessert is quite light and most people would probably be able to finish a pavlova that size, but for more modest dessert eaters try making 8 (or even 10) individual meringues. If you can't find meyer lemons for this recipe, go ahead and use regular lemons and if you can't find pink grapefruit, any sweet citrus fruit would be just great. I originally intended to make this with blood oranges, but couldn't find any. Also,  make sure to use room temperature egg whites and a very clean bowl and beaters.

Pavlova

4 large egg whites, room temperature
1/8 teaspoon cream of tartar
1 cup superfine sugar

Preheat oven to 220º and line a baking sheet with parchment paper or a silicone mat

1. Whip the egg whites and the cream of tartar on medium speed until the egg whites are quite foamy. Turn the mixer up to high and very slowly add the sugar, about 1 Tablespoon at a time. Whip the egg whites until they are stiff and glossy.
2. Divide the meringue into 6-8 even dollops at least 2 inches apart and with the back of a spoon gently shape them into circles with indentations in the center (to hold all of the yummy filling). Alternately, spread the whole amount of meringue into one large circle about 10-inches wide.
3. Bake the meringue until it is crisp on the outside and set, 60-80 minutes. Turn off the oven and prop the door open, then cool the pavlova completely in the oven completely.

Meyer Lemon Cream
adapted from Tartine Bakery's Lemon Cream

1/2 cup + 2 Tablespoons meyer lemon juice
3 large eggs
1 large egg yolk
3/4 cup sugar
pinch salt
1 cup unsalted butter
1 cup heavy cream

1.  Pour about 2 inches of water into a saucepan and bring to a simmer over medium heat
2. Combine the lemon juice, eggs, egg yolk, sugar, and salt in a stainless steel bowl that will rest securely over the water without coming into contact with the water. (Never let the egg yolks and sugar sit together for more than a moment without stirring; the sugar will cook the yolks and turn them granular.) Place the bowl over the saucepan and whisk until the mixture becomes very thick and registers 180° F on a thermometer, about 10 to 12 minutes.
3. Remove the bowl from over the water and let the mixture cool to 140° F, stirring from time to time to release the heat.
4. Meanwhile, cut butter into tablespoon-sized pieces. When the cream is cooled transfer it to a blender and with the blender running, add the butter 1 tablespoon at a time, blending after each addition until incorporated before adding the next piece. The cream will be pale yellow and opaque and quite thick.
Chill the lemon cream completely, then in a separate bowl, whisk the heavy cream. Fold the half of the whipped cream (reserve the other half for garnish if desired) into the lemon cream and chill until ready to fill the pavlova.

To Serve

Supremed segments of 2-3 pink grapefruit (depending on size) arils from one pomegranate.

Stir the lemon cream to loosen. Fill each pavlova with a few generous spoonfuls of cream then top with grapefruit segments and pomegranate arils. Garnish with reserved whipped cream if desired. Enjoy immediately.

Pavlova with Gingered Rhubarb Curd and Strawberries

At long last, spring has sprung. It is finally warming up around these parts and you know what that means: rhubarb. Well, at least that's what I get excited about when the sun starts shining again after a long winter. I'm sorry to say that the barb I used for this recipe wasn't local, but I just could not wait any longer. As soon as I saw these greenhouse specimens at my favorite little produce stand I pounced. Then I sliced and simmered and enriched it with egg yolks and butter and was left with the dreamiest tangerine colored curd you ever did meet. I decided to use it to put my own spin on the Aussie classic, pavlova, so I lightened my curd with a bit of whipped cream before pouring it into a pillowy meringue shell and topping it with fresh, sliced strawberries. The end result is light and delicious and a wonderful way to welcome the season. If you don't feel like going the distance and making the whole pavlova do try to make this rhubarb curd at least once this spring, it is really fantastic and unlike any curd I've ever tried.

For the Meringue 
adapted from Gourmet

1c superfine granulated sugar
1T cornstarch
3 large egg whites at room temperature
3T cold water
1t distilled white vinegar

1. Preheat oven to 300 with rack in middle. Trace an approximately 7-inch circle on a sheet of parchment paper. Turn parchment over and put on a baking sheet.
2. Whisk together superfine sugar and cornstarch in a small bowl.
3. Beat egg whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks.
4. 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.
5. Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer).
6. Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than center (the “crater” is for curd and fruit). Bake until meringue is pale golden and has a crust, about 45 minutes (inside will still be marshmallow-like).
Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.

For the Gingered Rhubarb Curd

3/4 pounds rhubarb (about 6 stalks)
1 inch piece of peeled ginger
1/4c water
1/4c sugar
4 egg yolks
1/2c sugar
zest from one lemon
2t lemon juice
3T butter, cut into chunks

1. Wash rhubarb and trim as little off the ends as possible. Cut rhubarb and ginger into 1-inch chunks.
2. In a small saucepan, heat rhubarb, ginger, 1/4c sugar, and water. Cook on medium heat until the rhubarb falls apart and there are no whole pieces left, adding water by the tablespoon if rhubarb sticks to the bottom of the pan.
3. Use an immersion blender to puree the mixture, then put through a fine mesh sieve over a clean bowl
4. Put egg yolks, butter, remaining sugar, lemon zest, and lemon juice in the bowl of a double boiler and whisk to combine. When the sugar has dissolved, add the rhubarb puree by the spoonful, to temper the eggs. Continue stirring the mixture with a rubber spatula over the double boiler until it thickens, about 5 min.
5. Remove from heat and strain the curd to remove any lumps. Cover the curd with plastic wrap and chill completely before using.

yield about 2 cups, you may want to make extra because it is crazy good

To Assemble the Pavlova

1lb washed, hulled and sliced strawberries
1 c heavy cream, whipped to stiff peaks

1. Fold about 1/4 of the whipped cream into the rhubarb curd, then fill the meringue with the mixture and top with sliced strawberries. Serve additional whipped cream on the side.