Master Recipe 
Pavlova—that endlessly elegant dessert named after the Russian ballerina Anna Pavlova—is a meringue made with the addition of an acid to help achieve stiff peaks and the fullest volume from your egg whites (we use cream of tartar) and cornstarch to help stabilize the egg whites, resulting in a crisp meringue exterior and a soft, marshmallow interior. The best of both worlds! Classic versions call for summer berries but here we have tempered the pavlova’s sweetness with a zesty orange curd. Of course any curd variation or tart fruit would work, paired with cream to cut through the sweetness of the sugar.
6 SERVINGS
EQUIPMENT: A 3-inch (7.5 cm) pastry cutter or large glass; a heavy-duty mixer fitted with a whisk; a large rubber spatula or large metal serving spoon; a baking sheet lined with baking parchment.
4 large egg whites, free-range and organic, at room temperature
1 teaspoon cream of tartar
1-1/2 teaspoons cornstarch
1 cup plus 6 tablespoons (280 g) superfine sugar
1-1/2 teaspoons Homemade Vanilla Extract or pure vanilla extract
1 cup (250 ml) heavy cream
Orange Curd, for serving
1. Arrange a rack in the lower third of the oven. Preheat the oven to 340°F (170°C).
2. Using the pastry cutter or glass, trace six circles on the baking parchment, evenly spaced apart.
3. In the bowl of the heavy-duty mixer, whisk the egg whites at low speed until frothy, then gradually increase the speed to high until just before the stiff peak stage, 1 to 2 minutes. Be careful not to overbeat or the whites may begin break down and become lumpy. Add the cream of tartar and cornstarch and beat again to combine. Slowly add 3/4 cup (150 g) of the sugar to the stiffened whites, a tablespoon at a time, and whisk just until the sugar has dissolved and the mixture becomes thick and satiny.
4. Remove the mixer bowl from its stand. Add the vanilla to the whites and use the rubber spatula or large metal spoon to gently fold it in. Cut through the egg whites and vanilla with the side edge of the spoon or spatula until you reach the bottom, then draw the spoon along the bottom of the bowl. Turn your wrist to bring the spoon up the side of the bowl, lightly bringing the egg whites from the bottom to the top, and as you do so turn the bowl about 45 degrees and lightly overturn the spoon to gently fold the whites on top of the vanilla. Turning the bowl as you fold will help the vanilla to be incorporated more efficiently. Continue cutting into the mixture and folding until just incorporated. Always work slowly and gently. Do not be tempted to overmix and unnecessarily knock extra air out of the mixture. If necessary, err on the side of underfolding. Add the remaining sugar and, using the same technique, fold it gently into the whites.
5. Using some of the meringue as glue, stick the baking parchment to the baking sheet, making sure the drawn circles are on the underside of the paper so the markings do not transfer to the meringue during baking. Using the large spoon, scoop the meringue into large balls onto the baking parchment, dividing it evenly among the six circles.
6. Reduce the oven temperature to 230°F (110°C) and bake until the outside of the pavlovas are hard but not colored, 1 hour to 1 hour and 20 minutes; check the pavlovas without opening the door, since a rush of cold air while the pavlovas are still warm can cause them to collapse. Turn off the oven and leave the meringues in the oven to cool completely. The cooled baked pavlova can be stored in an airtight container at room temperature for up to 2 days.
7. When you are ready to serve the dessert, whip the cream into soft peaks in the bowl of the mixer. Spoon orange curd onto the pavlovas and top with the whipped cream.