Classic Pavlova with Lemon Curd
Classic Pavlova with Lemon Curd
- Preparation time 80 mins
- Serves 8 people
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Ingredients
PAVLOVA
6 eggwhites (210g), at room temperature
330g (1 ½ cups) caster sugar
1 ½ teaspoons white vinegar
LEMON CURD
2 egg yolks
75g (1/3 cup) caster sugar
2 teaspoon finely grated lemon rind
80ml (1/3 cup) lemon juice
80g unsalted butter, chopped
4 kiwi fruit sliced
35g (¼ cup) slivered pistachios
Method
PAVLOVA
- Preheat oven to 150°C fan forced. Mark a 23cm circle onto a sheet of baking paper. Turn baking paper over and place onto an upturned large greased baking tray (this makes it easier for sliding pavlova off tray once cooked).
- Place egg whites in the bowl of an electric mixture. Whisk on high speed until stiff peaks.
- Gradually add sugar a tablespoon at a time, making sure sugar is dissolved between each addition. Once sugar is added, scrape down sides of bowl if needed. Whisk for a further 6 minutes, or until mixture is thick and glossy.
- Add vinegar and whisk for further 2 minutes. Spoon meringue onto paper. Use a pallet knife to shape the meringue into peaks.
- Place in oven, reduce oven temperature to 120°C fan forced and bake for 1 hour or until dry. Turn off oven and allow pavlova to cool completely. Meanwhile, make the lemon curd.
LEMON CURD
- Place yolks, sugar, lemon rind and juice in a small bowl and whisk to combine. Place in a small saucepan with butter.
- Place over medium heat, bring to a simmer, stirring constantly. When it comes to the boil, take off heat and strain through a fine sieve. Refrigerate until cold.
- Place pavlova on serving plate, top with lemon curd, kiwifruit and sprinkle with pistachio.
Notes
Tip: When passionfruit is in season, drizzle with the pulp of 3 passionfruit.
Nutritional Information
- Serving size 140g
- Energy 1500kJ 359kcal
- Protein 5.2g
- Total fat 11.8g
- Saturated fat 6g
- Carbs (total) 55.9g
- Carbs (sugar) 55.4g
- Sodium 51mg
- Fibre 1.5g
All nutrition values are per serve.