pavlova or meringue… i just love the simplicity and elegance of it. you can really dress these beautiful delights with almost anything and always make an impression. and the more toppings the better.
lemon, cream and nuts go so well together so why not pile these up to create a mountain of lemon meringue heaven?
the secret behind a good pavlova really is patience and once you have mastered this, you will be left with an outstanding sweet treat, perfect for any occasion as well as the memory bank!!
ensure that the bowl of your stand mixer is sparkly clean and dry and that not even a drop of egg yolk mixes with the egg whites.
ingredients | 1 large
4 egg whites (room temperature)
1 1/2c castor sugar
zest of 1 medium lemon
2tsp corn flour
2tsp white wine vinegar
1/2tsp vanilla extract
1/2c white chocolate shavings (optional)
for the topping
400g lemon curd
zest of 1 lemon
1/2c walnuts, toasted
1/2c shaved almonds, toasted
1/4c white chocolate shavings or shards
mint leaves for garnish
pre-heat the oven to 180 degrees C. use a cake pan to draw a circle on a large piece of baking paper set on a baking pan, and grease with non-stick spray. set aside.
place the egg whites into the bowl of your stand mixer. with the whisk attachment, beat the egg whites on high just stiff peak stage. turn the speed down to medium / high and start adding the sugar, a tablespoon at a time, beating well between each addition. continue until the egg whites are stiff, glossy and doubled in volume.
using a spatula, fold through the corn flour, lemon zest, white wine vinegar & chocolate shavings.
spoon the mixture out onto the baking paper and smooth the top and sides with the spatula.
place the baking tray into the oven and immediately turn the oven down to 150 degrees C.
bake the pavlova for 55 minutes. turn the oven off and leave the pavlova to cool in the oven for at least (minimum) one hour.
remove and cool completely.
meanwhile, beat the cream until just stiff.
once the pavlova is completely cooled, top with the lemon curd. spoon the cream over the lemon curd and roughly smooth the top.
top the cream with the nuts & chocolate shavings and garnish with the lemon zest & mint leaves.
from my kitchen to yours, with love x