Pavlova With Lemon Curd Cream
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 8
- 250 ml cold whipping cream
- 1 tablespoon sugar
- 1 teaspoon fresh lemon zest
- ⅔ cup lemon curd
- 4 egg whites
- 1 cup sugar (I used ¾ cup)
- 1 teaspoon vanilla
- 1 teaspoon lemon juice/vinegar
- 2 teaspoon cornstarch
- A pinch of salt
- Lemon curd cream
- 10 strawberries - halved
- 1 large mango - Cut into cubes
- In a mixing bowl, whisk the cream and gradually add the sugar. .
- Increase the mixing speed until soft peaks.
- Add the lemon zest and whisk for a few more seconds.
- Gently fold in the lemon curd.
- Refrigerate until ready to use.
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw 2 8-inch circles on parchment paper.
- In a large bowl, beat egg whites until stiff. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition.
- Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, salt and cornstarch.
- Spoon mixture inside the circles drawn on the parchment paper. This should leave a slight depression in the center.
- Bake for 60-70 minutes.
- Cool on a wire rack.
- Once cool, remove the paper, and place one meringue on a flat serving plate.
- Fill the center with the lemon curd cream, top with strawberry halves and cubes of mango.
- Repeat the same with the second layer.
- Serve.
Recipe by Maya Kitchenette at https://mayakitchenette.com/pavlova-with-lemon-curd-cream/
3.4.3176