Name: Pavlova with fresh cream, lemon curd and blue berries
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 4 eggs whites only; 200 ml castor sugar; 5 ml vinegar; 15 ml water hot; 250 ml cream fresh, whipped to soft peaks; 250 ml lemon curd store-bought; 125 g blueberries

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Ingredients (7)

4	eggs — whites only
200 ml	castor sugar
5 ml	vinegar
15 ml	water — hot
250 ml	cream — fresh, whipped to soft peaks
250 ml	lemon curd — store-bought
125 g	blueberries

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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.