Mixed fruit pavlova with lemon curd

By Hope Malau
19 December 2014

A good pavlova should always be crispy on the outside and gooey inside!

Serves: 6 Preparation: 20 min Cooking: 1 hour 30 min

  • 4 egg whites
  • 250 ml (1 c) caster sugar
  • 10 ml (2 t) cornflour
  • 5 ml (1 t) white wine vinegar
  • 2,5 ml (½ t) vanilla essence
  • mixed fruits to serve
  • Lemon curd
  • 3 eggs
  • 250 ml (1 c) caster sugar
  • 60 ml (¼ c) lemon juice
  • 60 g butter
  • 1 lemon zest

Preheat oven to 160 °C. Line a baking sheet with baking paper.

1. Draw a 16-cm circle on the baking paper. Beat egg whites until foamy, then slowly add the sugar while beating until firm, shiny peaks form.

2. Sift the cornflour into the beaten egg whites, add the vinegar and vanilla, and fold until well incorporated. Pile the meringue in the drawn circle and gently smooth it on top. Bake in the oven for 1½ hours.

3. Turn off the oven with the meringue still inside and leave to cool for 30 minutes.

4. Lemon curd: Whisk the eggs, sugar and lemon juice over a double boiler of simmering water until thick. Add in the butter until all is incorporated, mix in the zest and cover with clingwrap for 1 hour.

5. Transfer the meringue to a plate and top with the lemon curd and mixed fruit.

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