Smash burger pancakes

Hailing from Australia, pavlova has gained increasing popularity as a dessert featuring a meringue base adorned with fresh fruit and whipped cream. This delightful winter rendition introduces an effortlessly crafted lime curd, adding a delectable twist that perfectly complements the medley of citrus atop. (However, if time is tight, store-bought curd serves as an excellent alternative.) While savoring this dessert is undeniably the highlight, witnessing the miraculous transformation of egg whites and sugar into thick ribbons of meringue is a close second. Once assembled, the medley of textures and vibrant flavors is sure to captivate every palate at the table. And yes, it’s entirely gluten-free!

**Pro Tip:**

Gradually adding sugar to the beaten egg whites ensures they can support its weight without deflating.

**Ingredients:**

– 4 large egg whites (reserve yolks for the Ginger-Lime Curd, recipe below)
– 1/4 teaspoon kosher salt
– 1 cup granulated sugar
– 2 teaspoons white or rice vinegar
– 1 teaspoon pure vanilla extract
– 1 tablespoon cornstarch
– 1 1/2 pounds mixed citrus (e.g., navel oranges, tangerines, grapefruit)
– 3/4 cup heavy cream
– 3/4 cup Ginger-Lime Curd (see recipe below) or store-bought lemon or lime curd
– Finely chopped pistachios or toasted hazelnuts, for garnish

**Steps:**

1. Preheat the oven to 275°F. Line a large rimmed baking sheet with parchment paper. Using an overturned bowl or cake pan as a guide, trace an 8-inch circle onto the parchment paper. Flip the parchment over (marked side down).

2. In a stand mixer fitted with a whisk attachment, beat egg whites and salt on medium-high speed until soft peaks form, about 1 to 2 minutes. With the mixer on high speed, gradually add sugar in a slow, steady stream, beating until stiff, glossy peaks form, about 6 minutes. Reduce the mixer speed to low and beat in vinegar, vanilla, and cornstarch.

3. Spread the meringue inside the marked circle on the parchment. Use a spoon to create a large, shallow well in the center.

4. Bake until the meringue easily lifts off the parchment, about 1 hour and 15 minutes. Turn off the oven and let the meringue cool inside for 2 hours. Remove from the oven and let it cool for 15 minutes. Peel off the parchment and transfer the meringue to a large serving platter.

5. Meanwhile, peel the citrus with a paring knife. Slice one citrus crosswise into rounds and cut the remaining citrus into segments. Transfer the citrus to paper towels to drain.

6. Using an electric mixer on medium-high speed, beat the cream until soft peaks form, about 2 to 3 minutes.

7. Spoon about three-quarters of the curd into the well on top of the meringue. Top with whipped cream. Dollop the remaining curd and add the citrus. Sprinkle with pistachios.

8. **Ginger-Lime Curd Recipe:**

In a small saucepan, whisk together sugar, salt, egg yolks, grated ginger, lime zest, and lime juice. Cook over medium heat, whisking constantly, until thickened, about 4 to 5 minutes. Remove from heat and whisk in cubed butter until melted. Strain the mixture through a fine-mesh strainer set over a medium bowl. Cover and refrigerate until cold, at least 1 hour and up to 3 days. This yields about 3/4 cup.

**Note:** If using store-bought curd, stir in finely grated ginger (1 1/2 teaspoons).

9. **To make-ahead:** Bake the base up to 2 days before serving. Once the meringue base cools, store it in an airtight container at room temperature. The lime curd can also be made 2 days ahead and refrigerated in an airtight container.