How to Make Any-night-of-the-week Pavlova with lemon curd and strawberries

Pavlova with lemon curd and strawberries. If you are a fan of mini desserts, then make room on your menu for this delicious mini pavlova dish. Tahitian Pure Vanilla and Pure Lemon Extracts bring out. This pavlova recipe, a meringue cake with a crunchy exterior and marshmallow-like interior, is topped with a lemon curd whipped cream and berries.

Modern chefs have altered the presentation and you find it. This beautiful version of the classic dessert crosses the flavours of lemon meringue pie with strawberries and cream. The crispy crust of the pavlova melts on the tongue and gives way to the soft marshmallow filling. You can have Pavlova with lemon curd and strawberries using 18 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Pavlova with lemon curd and strawberries

1. Prepare of Pavlova.
2. It's 3 of large egg whites.
3. You need 160 g of granulated sugar.
4. Prepare of Zest of half a lemon.
5. It's 1 tsp of fresh lemon juice (or white wine / distilled vinegar).
6. You need 1 tsp of corn starch.
7. It's of Lemon curd.
8. It's 2 of egg yolks.
9. You need 1/3 cup of granulated sugar.
10. Prepare of Juice of 1.5 lemons.
11. You need of Zest of half to a whole lemon.
12. It's Pinch of salt.
13. You need 3 tbsp of unsalted butter.
14. You need of Whipped cream.
15. Prepare of Heavy whipping cream.
16. It's of Sugar, to taste.
17. It's of Vanilla extract, to taste.
18. It's of Strawberries (and other fruit of choice).

The fresh lemon curd is a tasty contrast to the sweet. The zesty lemon curd, strawberries and raspberries are the perfect pairing for this sweet meringue dessert! I like to top my pavlova with diced strawberries and raspberries but you can add just about any fruits and berries to the top, such as blueberries, blackberries, apricots, peaches, cherries, kiwi. After pavlova has cooled, top with lemon curd and fresh berries.

Pavlova with lemon curd and strawberries instructions

1. Preheat oven to 265 F (or 130 C)..
2. Beat egg whites; once foamy and white, start to slowly add the sugar and continue beating until stiff peaks form..
3. Mix the corn starch and lemon juice (or vinegar) into a slurry, and whisk into the meringue along with lemon zest..
4. Spread the meringue mixture onto a parchment lined baking sheet, to a diameter of about 20-22cm. Shape so that there is a shallow center cavity..
5. Bake for an hour at 260 F, then let cool in the oven for at least an hour..
6. Mix the egg yolks, lemon juice, lemon zest, sugar, and salt in a bowl. Place the bowl over a pot with simmering water to create a double boiler..
7. Whisk the mixture while it heats and thickens over the double boiler, about 10-15 minutes, until it has the consistency to coat the back of a spoon..
8. Take off the heat, and whisk in the butter until it has melted. Place a plastic film over the top of the curd to prevent a skin from forming, and let the curd cool..
9. Make whipped cream by whipping heavy cream with sugar and vanilla extract to taste..
10. Assemble the pavlova by spreading a generous layer of whipped cream over the top, followed by a layer of lemon curd, strawberries, and other fruit. You can also add toasted almond flour or toasted almond slices for texture..

If you assemble the dessert too soon then the lemon curd with begin to. While the Pavlova is baking place the egg yolks in a heavy bottomed saucepan. Place one strawberry and three blueberries on top of each mini Pavlova. Serve and have a happy and delicous day! Looking for a deliciously crisp and airy pavlova?

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George Walborn

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