So after using egg yolks for the previous recipe I posted i had egg whites sitting in the fridge waiting to be used, sitting along side 3 lots of berries…so instantly a PAVLOVA came into my head 😋 This recipe is one I’ve changed a few times and finally got it just how I like it. Give it a go and let me know how you get on 👍🏻.
For the meringue.
- 4 egg whites
- 225g caster sugar
- 1 tsp vanilla paste
- 1 tsp cornflour
For the fruit.
- 100g strawberries (halves)
- 100g blueberries
- 100g raspberries
- 50ml limoncello
- 50ml aperol
- 2 tbsp caster sugar
- A few sprigs of mint
- 200ml double cream
For the lemon curd.
- 5 lemons, Zest & juice
- 200g caster sugar
- 4 eggs
- 100g butter (Cubed)
Start by making the lemon curd. In a heatproof bowl mix together the lemon zest and juice, the butter & the caster sugar, place over a pan of simmering water making sure that the bowl isn’t touching the water.
Whisk together until the butter has melted and all ingredients are combined. In a separate bowl whisk the eggs together until fully combined and smooth, then add to the butter and lemon mixture.
Keep whisking the mixture until it is nice and smooth, cook over a Bain Marie for around 15 minutes or until the mixture is nice and thick and coats the back of a spoon. Make sure you mix every now and then. When thick remove from the heat and set to one side.
Next make a start on your pavlova. Start by whisking the egg whites until they form stiff peaks. Then add the caster sugar 1 tablespoon at a time whisking each time until it is all incorporated and you have a shiny meringue.
Next whisk in the cornflour & vanilla. On baking paper roughly mark out a circumference of around 20cm. Spoon on your meringue mixture spreading it out to fill the circle. Push more mixture up the sides so you create a small crater in the middle.
Bake the pavlova for 1 hour at 130c. It should colour ever so slightly but if it looks like it is colouring too much turn your oven down a little bit.
After the hour turn your oven off and leave the pavlova to completely cool inside the oven. While your pavlova is cooking macerate all your fruit in a bowl by adding the sugar and alcohol. Pick off bits of mint and stir through. Finally whip the double cream to soft peaks and you are ready to assemble once the pavlova is cool.
You can honesty do this however you like to suit you! I spooned the cream into the middle of the meringue leaving a boarder around the edge, next I placed 3 spoonfuls of lemon curd on top of the cream and stirred through to create a rippled effect. Finally topping the pavlova with the amazing macerated fruits and drizzling with some of the sweet alcohol it had been in.
Garnish with some mint leaves and give it a dusting of icing sugar and there you have it!The pavlova will have a nice crunch on the outside with a soft chewy centre! Grab a spoon and dig in! 🥄 Thanks guys 🙂