Raspberry Pavlovas With Lemon Curd (Made With Quail Eggs!)
- Prep time: 40 minutes
- Cook time: 1 hour
- Additional time: 1 hour
- Yields: 6 individual pavlovas
Crunchy on the outside, soft on the inside, filled with lemon curd and covered with mouthwatering raspberries. These individual-size desserts are perfect for your next celebration!
- 12 quail egg whites
- 1 cup sugar
- 2 tsp raspberry balsamic vinegar
- 1/2 tsp vanilla extract
- 2 tsp corn starch
- 3 quail eggs
- 12 quail egg yolks
- 1/3 cup sugar
- 1/3 cup lemon juice
- 1 tbsp + 2 tsp butter, cubed
- Lemon zest from half a lemon
- 1 tsp lemon juice
- Powdered sugar, for garnish
Preheat oven to 210°F degrees and line a tray with parchment.
In the bowl of a stand-up mixer, add quail egg whites and mix on low speed until large bubbles start to form. Turn to high speed until it reaches soft peaks.
Keeping it on medium speed, add granulated sugar one spoonful at a time until it’s all added.
Turn mixer up to high speed and mix until egg whites have reached stiff peaks and sugar has dissolved (you will be able to tell if you don’t feel any sugar when you rub the egg white mixture between your index finger and thumb.)
Once the egg white mixture reaches stiff peaks, add vanilla and raspberry balsamic vinegar and mix until incorporated. Fold in corn starch.
Divide meringue on parchment into 6 little pavlovas.
Place in oven and bake for 45 minutes.
Turn oven off and leave pavlovas to cool in oven for 1 hour. Do not open the oven during this time.
For the lemon curd, bring a pot of water to a simmer.
In a bowl, whisk together quail eggs, yolks, sugar and lemon juice and place over pot of simmering water, whisking until it thickens (2–3 minutes).
Whisk in butter, one cube at a time, until it’s all incorporated.
Remove from heat and set aside for later use.
In a bowl mix raspberries, lemon zest and lemon juice. Set aside.
Hollow out the pavlovas and fill with and lemon curd.
Garnish with raspberries and dust with powdered sugar.
Serve and enjoy!