Pavlova with lemon curd, whipped cream and fruits
Pavlova is a sweet dessert based on egg whites and sugar. The egg whites are whipped with sugar, vinegar and potato flour, then baked at a low heat for at least an hour. After turning off the oven, the meringue is dried in it for a few more hours. Thanks to the low-temperature baking, Pavlova is crunchy on the outside and has a delicate, light texture on the inside. Pavlova is mostly decorated with whipped cream and fruits like raspberries, strawberries, kiwis, blueberries, blueberries or any soft fruit.
I like when Pavlova is served not only with whipped cream, but also with some sort of sour cream or a fruit with a sour taste. Such additions helps to break down and somewhat balance the sweet taste of the meringue. So, it should come as no surprise that the below Pavlov meringue recipe is made with the addition of lemon curd. I decorated the Pavlova with fresh strawberries and blueberries on the top.
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Ingredients for Pavlova.
- 190 g egg whites
- 320 g icing sugar
- 1 teaspoon of vinegar
- 1 flat tablespoon of potato or corn starch
- a pinch of salt
Additionally:
- 200 ml whipping cream (36%)
- 1 tablespoon of icing sugar
- 200 g lemon curd
- fresh fruits: blueberries, strawberries
How to make Pavlova.
Pavlova – how to make it.
Pour egg whites into a bowl, add a pinch of salt and whisk until stiff peaks are formed. At that point, start adding icing sugar. Add it in small batches, whisking all the while. At the end of whisking, add the vinegar and potato flour.
Put the whisked egg whites on a baking sheet lined with baking paper. Form a circle of 19 centimetres from it, making sure that you build a small edge. Once the meringue is baked, you will be able to arrange the cream and fruits on it easily.
Preheat an oven to 140 degrees Celsius and once hot, put in the meringue. Immediately after placing it in the oven, reduce the temperature to 110 degrees Celsius. Bake the meringue for 2 hours and 30 minutes. After that time, reduce the temperature to 100 degrees Celsius and continue baking for an additional 30 minutes. Leave the baked meringue in a closed oven for at least 6 hours.
Assembling Pavlova.
Pour cold cream into a bowl, add icing sugar to it and whisk until stiff.
Prepare the lemon cream according to the recipe HERE.
Place the meringue on a serving plate, cover it with the lemon curd, put the whipped cream on top of it and decorate it with fruits.
Good to know when making Pavlova.
The egg whites, from which the meringue is made, should be at room temperature.
I whisked the egg whites with salt for 3 minutes. After that, I started adding the sugar, which I then whisked with egg whites for 5-6 minutes.
Do not open the oven while the meringue is baking.
The meringue with a diameter of 19 centimetres is quite tall, therefore it is baked for a long time. If you make a meringue with a smaller diameter, you must remember to reduce its baking time accordingly.
Before putting the egg whites on the baking paper, I draw a circle on it. I put a plate on the paper, draw around with a pencil then turn the paper over, lightly grease it with margarine so that it sticks to the tin.
Do you like cakes with meringue? If so, try our recipe for Apple cake with meringue.
