Pavlova with fresh cream, lemon curd and blue berries

pavlova

Recipe from: 12 December 2012
Preparation time: 10 min
Cooking time: 1h 30 min
 
 

Ingredients

 
  • 4
    egg whites - room temperature
  • 200
    ml
    castor sugar
  • 5
    ml
    vinegar
  • 15
    ml
    hot water
  • 250
    ml
    fresh cream - whipped to soft peaks
  • 250
    ml
    lemon curd (available in stores)
  • 125
    g
    fresh blue berries
Servings: Change Serving
 
 

Method

 
Preheat the oven to 140°C. Lightly oil a large piece of greaseproof paper on a baking sheet.

Place the egg whites, sugar, vinegar and hot water in the metal bowl  or mixer and whisk at the highest speed for 5 minutes until you have soft white peaks of meringue.

Spoon the mixture into +- a 20 cm round onto baking paper. Bake on the middle shelf of the oven for about 1 hour 30 minutes, until crisp.  Allow to cool on a wire rack.

To assemble: Combine the cream with ¾ of the lemon curd and spoon into the cooled pavlova. Top with berries and drizzle with more curd.

Cut with a long-bladed knife dipped into hot water and wiped clean.

Reprinted with permission of Bits of Carey. To see more recipes, click here.


 
 

Read more on: recipe  |  dessert  |  bake  |  eggs  |  festive 2014
 

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 

Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 
 
 
 

Restaurants

 
The Shortmarket Club: Cape Town's hot new gem

Luke Dale-Roberts' empire is mushrooming! We interview Wesley Randles heading up the latest addition.

 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.