Stone Fruit Pavlova with Guava Curd
Guava curd
  • 1 large egg
  • 3 tablespoons (33 g) sugar
  • ¼ cup guava nectar or puree
  • 1 ounce (20 g) unsalted butter, room temperature, cut into 1-in pieces
  • 3 large egg whites, room temperature
  • ½ teaspoon cream of tartar
  • ¾ cup (150 g) sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon white vinegar
  • ¼ teaspoon almond extract
  • Two peaches, nectarines, or other stone fruit
For the guava curd:
  1. Create a water bath by placing a saucepan of water over heat to simmer and placing a metal bowl unto the pan so its bottom does not touch the water. Whisk the eggs, sugar, and fruit nectar or puree together in a metal bowl.
  2. Cook the mixture over the simmering water, whisking constantly, until the curd reaches 180 degrees and thickens. Keep whisking while the mixture is heating up to prevent the eggs from cooking.
  3. Once the curd is thickened – you should be able to make tracks in the mixture with your whisk – take the curd off the heat. Let the curd rest for a bit until it cools to about 140 degrees.
  4. Add in the butter pieces a few at the time and whisk to combine.
  5. Pour into a container and chill in refrigerator before using.
For the meringue:
  1. Preheat oven to 200 degrees F. Line a baking pan with parchment paper.
  2. Place egg whites and cream of tartar in a very clean metal mixing bowl fitted with a very clean whisk.
  3. Whip on medium speed until soft peaks form. They should hold together but the tips will still flop over.
  4. Gradually add in sugar while mixer is still running and whip on high until meringue is stiff and glossy. One test is to hold a spoonful of meringue upside down and see if it stays in place or slides off the spoon.
  5. Sift cornstarch over the meringue. Add in vinegar and almond extract and gently fold cornstarch, vinegar, and almond extract into the mixture.
  6. Spoon meringue into two equal portions on the prepared pan and form into roughly 8" round mounds. Use the back of the spoon to make a shallow well in center of each round.
  7. Bake for about an hour in the oven until dry and firm on the outside, and still soft on the inside.
  8. Turn off oven and leave meringues inside to cool while you cut up the fruit.
To assemble pavlovas:
  1. Assemble shortly before you are ready to serve.
  2. Wash and cut up fruit into small pieces.
  3. Spoon guava curd into the center of the meringues.
  4. Arrange fruit on top. Serve immediately.
Recipe by Dessert First at