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