Raspberry-Cream Pavlovas

Directions

1. 1
   MAKE THE PAVLOVAS:.
2. 2
   Put raspberries into a fine sieve set over a medium bowl.
3. 3
   Let drain, reserving 2 1/2 tablespoons juice; set juice aside.
4. 4
   Press raspberries through sieve into bowl (you should have 3 to 4 tablespoons puree); discard solids, and reserve puree for filling.
5. 5
   Put egg whites, sugar, and salt into the heatproof bowl of an electric mixer set over a pan of simmering water.
6. 6
   Whisk until sugar has dissolved, about 2 minutes.
7. 7
   Attach bowl to mixer fitted with the whisk attachment.
8. 8
   Add reserved raspberry juice.
9. 9
   Beat on medium-high speed until soft peaks form, 2 to 4 minutes.
10. 10
    Preheat oven to 175F Line a rimed baking sheet with a nonstick baking mat or parchment paper.
11. 11
    Using a spoon or rubber spatula, form meringue into six 3 1/4-inch rounds on prepared sheet.
12. 12
    Use the back of a spoon to make an indentation in center of each round.
13. 13
    Bake until centers are just set and edges are crisp, 1 1/2 to 2 hours.
14. 14
    Let cool completely on sheet on a wire rack.
15. 15
    MAKE THE FILLING:.
16. 16
    Whisk egg yolks, 3 tablespoons reserved raspberry puree, and the sugar in a small saucepan.
17. 17
    Cook over medium-low heat, whisking constantly, until thickened, about 4 minutes.
18. 18
    Remove from heat; whisk in butter and salt.
19. 19
    Transfer to a small bowl; place plastic wrap directly on surface of curt to prevent a skin from forming.
20. 20
    Refrigerate curd at least 1 hour (up to 1 day).
21. 21
    Put cream into the bowl of an electric mixer fitted with the paddle attachment.
22. 22
    Beat on medium-high speed until soft peaks form.
23. 23
    Serve Pavlovas topped with raspberry curd and whipped cream.