Soft, chewy crunch from the meringue, smooth, luscious lemon custard, billowy, slightly sweetened whipped cream, and tart, juicy raspberries all in one layered, enchanting bite. This, my friends, is a pavlova. The origin is Australian or New Zealand depending on apparently who you ask, named for famed Russian ballerina, Anna Pavlova in the 1920's. Technically, a pavlova is the meringue and berries with cream. I am not sure when the lemon curd got thrown into the mix but it was a smart, smart person who thought of this fabulous addition to the pavlova.
You can flavor the meringue if that makes you happy. You can use different fruits to make it more seasonal or to just suit your mood. You could make a different fruit curd or flavor the whipped cream - the options are your for the taking. For me it is about the layers of flavors and textures all coming together in a unique way.
For the meringue:
adapted from thekitchn.com
Now for the layering. I like to have everything done ahead of time. This is a nice dessert for guests because although you can't assemble them ahead of time, you can made all the components a day or two ahead. (Not the whipped cream, you want to do that just before you assemble them. It will hold for an hour or two so you could whip the cream before guests arrive.) Here is the link to the Lemon Curd recipe:
So, I like meringue, curd, cream, fruit. You could make little nests out of the meringue and add the fruit in there like a surprise but I think the fruit on top adds color and beauty. This is your creation so do what you like!
STEP 5 - EAT IT UP YUM!