Description
A delightful Berry & Lemon Pavlova with a crisp exterior and a marshmallow-like center, topped with lemon curd and fresh berries.
Ingredients
Scale
- 6 large egg whites (at room temp)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 cups ultrafine sugar
- 1 tbsp cornstarch
- 1 tsp cream of tartar
- 1 cup heavy cream (chilled)
- ½ tsp vanilla extract
- ½ cup confectioner’s sugar
- 2/3 cup freshly-squeezed lemon juice (strained)
- 2 eggs
- 4 egg yolks
- 1 cup sugar
- ½ cup unsalted butter (softened)
- 1 tsp vanilla extract
- 3 cups fruit or berries (for topping)
Instructions
- Preheat your oven to 220°F (105°C). Line a baking sheet with parchment paper.
- Beat the egg whites with an electric mixer until frothy.
- Add the lemon juice and cream of tartar; continue to mix until soft peaks form.
- Gradually add the ultrafine sugar, mixing until stiff peaks form and the meringue is glossy.
- Fold in the cornstarch and vanilla extract.
- Spoon the meringue onto the prepared baking sheet, forming a circle with a slight indentation in the center.
- Bake for 1 hour, then turn off the oven and let the pavlova cool inside with the door slightly ajar.
- Whip the chilled heavy cream with confectioners’ sugar and vanilla extract until soft peaks form.
- Spread the cream into the center of the cooled pavlova.
- Top with a layer of homemade lemon curd and scatter fresh fruit or berries.
Notes
Ensure egg whites are at room temperature for better whipping. Avoid using granulated sugar directly; blend it to achieve a fine texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg