Pavlova with Lemon Curd and Berries

For Easter dessert I decided to make Pavlova, that New Zealand favorite.

The path towards creating what turned out to be one of my roommate's favorite desserts involved some learning experiences along the way.

My handheld mixer broke, so I had to use the whisk attachment for my immersion blender, and by the time I got to stiff glossy peaks, I also had glossy meringue freckles and blobs all along my arm up to my shoulder.

And let's take this moment to pause and admire my beautiful copper bowl. I always feel like a queen bee when I take it down for a whirl. Sometimes a rather exuberant whirl.

I apportioned the meringue for generous but not ridiculous portions.

And failed to realize that they would rise and expand in the oven. And had to go in part way to do some surgical separation. Let's just say it's a good thing I'm not a doctor and responsible for the lives of any conjoined twins.

Then I whipped together the lemon curd per instructions, which went surprisingly well. Who knew lemon curd was so simple to make?

But I didn't realize that I should have followed all of the instructions, including baking the meringue on parchment instead of Matfer silicone sheets because the bottoms of the meringue were decidedly -- chewy.

But it was still good, and next time blessed with my new found wisdom, I'm sure I'll be able to make a beautiful Pavlova cake with the best of the New Zealand mothers and pastry chefs!

Don't laugh. One is allowed to dream after all.