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
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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