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Mixed fruit pavlova with lemon curd



Ingredients 12
Servings 6
Time 20 minutes

Ingredients

  • 4
    egg whites
  • 250
    ml
    caster sugar
  • 10
    ml
    cornflour
  • 5
    ml
    white wine vinegar
  • 2,5
    ml
    vanilla essence
  • mixed fruits to serve
  • Lemon curd
  • 3
    eggs
  • 250
    ml
    caster sugar
  • 60
    ml
    lemon juice
  • 60
    g
    butter
  • 1
    lemon zest
 

Method

1 hour 30 minutes
 

A good pavlova should always be crispy on the outside and gooey inside!

Preheat oven to 160 °C. Line a baking sheet with baking paper.

1. Draw a 16-cm circle on the baking paper. Beat egg whites until foamy, then slowly add the sugar while beating until firm, shiny peaks form.

2. Sift the cornflour into the beaten egg whites, add the vinegar and vanilla, and fold until well incorporated. Pile the meringue in the drawn circle and gently smooth it on top. Bake in the oven for 1½ hours.

3. Turn off the oven with the meringue still inside and leave to cool for 30 minutes.

4. Lemon curd: Whisk the eggs, sugar and lemon juice over a double boiler of simmering water until thick. Add in the butter until all is incorporated, mix in the zest and cover with clingwrap for 1 hour.

5. Transfer the meringue to a plate and top with the lemon curd and mixed fruit.

 

Read more on: lemon  |  fruit
 

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