Pavlova, Raspberry Curd Serves 6-8
Make curd: In a medium stainless steel saucepan, whisk together egg yolks, raspberries, sugar, corn starch, lemon juice and coconut oil until combined, if clumpy. Set pan over med-lo heat and cook, whisking constantly, until mis begins to bubble. Continue cooking and whisking until mix thickens slightly, 2-3 min. Off heat, use a rubber spatula to press mix through a fine-mesh sieve into a medium bowl, discarding solids. Cover and refrigerate until thickened, at least 3 hrs. (Can be made up to 2 days ahead and kept, covered, in frig).
Make meringue: Preheat oven to 250. Place a piece of parchment paper on a large baking sheet and use a pencil to draw a 9-inch circle on paper. Flip paper so you can see the circle bur eringue won’t touch pencil marks. Ina clean, dry bowl, use  anelectric mixer with whisk attachment to beat egg whites and salt until soft peaks form, 2-3 min. Slowly add sugar, continuing to beat until stiff, shiny peaks form 2-3 min. Sift corn starch over egg whites, Drizzle vinegar and vanilla over top, then use a rubber spatula to gently fold into mix. Pile meringue into center of paper circle. Smooth meringue, then create a slight dip in the center so outer edges are a bit higher. Bake until firm to the touch but still very paale in color, about 1 hour. Turn off oven, keep door closed and allow to cool in oven about 2 hours.Â
Assemble Pavola: Gently peel meringue disk off parchment and set on a serving plate or cake stand. Spoon curd onto meringue, the mound raspberries on top. Garnish w chocolate shavings.
Curd:
   Egg yolks      3 large
   Raspberries    1 c fresh, smashed with a fork
   Sugar          1/2 c
   Corn Starch     1 tsp
   Lemon Juice    3 T
   Coconut Oil     5 T unrefined
Meringue:
   Egg whites     3 large @ room temp
   Salt           1/8 tsp kosher
   Sugar          1 c superfine
   Corn Starch     1 T
   Vinegar        1 tsp white wine
   Vanilla         1/2 tsp
Raspberries        2 c fresh
Chocolate         bittersweet shavings