I make Pavlova often. It’s easy, delicious and impressive when you’re serving dessert. But I’ve made it so often that I needed to try something new. This Lemon Curd Pavlova was a delightful surprise – so fresh and bright. And if you like lemon meringue pie, you’ll be sold on this!
Here’s what goes in:
5 egg whites
280g caster sugar
5ml white vinegar
5ml baking powder
5ml Orange Blossom water
500 ml Cream, whipped
A jar of lemon curd
500g of fresh Blueberries
A little icing sugar for dusting
How to do it:
Pre-heat your oven to 180*. Whisk the egg whites in a clean mixing bowl until they are stiff and peaks have formed. (Make sure that your bowl and whisks are clean – otherwise this won’t work well). Once the egg mixture is stiff, add the castor sugar spoonful by spoonful while you continue to whisk. Do this gradually so that the meringue does not collapse. Once all the sugar has been added, the egg white should still be stiff and have a glossy texture. Now gently fold in the vinegar, orange water and baking powder.
Transfer this onto a baking sheet, lined with greased baking paper. You should make a round, slightly messy pile of meringue, bearing in mind that it will expand when baked. Turn the oven down to 150* and place the meringue in the middle of the oven to bake – for approximately 1 hour.
After this hour the meringue should be slightly hard to the touch, but it might still be “marshmallowy” on the inside, which is perfect! Turn the oven off and leave the oven door slightly ajar, allowing the meringue to cool and dry out for at least an hour. Once ready, whip the cream and pour it over the meringue with whatever topping you prefer- in this case, lemon curd, blueberries and thin slices of lemon. You can also add passion fruit or a mixture of red berries for a more traditional finish. Add a final touch with a sprinkling of icing sugar.
Either way, you’ll have a show-stopping dessert that gets completely devoured!