"if you wish to be glamorous, become a cake baker" -The Joy of Cooking

Tuesday, April 19, 2016

Lemon Pavlova


Here is what I made with the leftover 8 egg whites I had from the lemon curd.  I had to make this pavlova after seeing THIS episode of Simply Nigella.  It's soooooooo good, like lemon meringue pie but more light & airy.

Whisk the whites with a pinch of salt until foamy 

Wait! Don't forget to first set the oven to 350!

Slowly add 2 1/2 cups of sugar to the foamy whites a spoonful at a time, if you can find it super fine sugar is best 


Whisk until the whites are stiff and glossy and hold a stiff peak

Next add 1 tsp vanilla, 2 tsp vinegar and 1 Tbsp corn starch to the bowl and fold gently into the whites 

Dollop the meringue onto a baking sheet lined with parchment

Smooth it into a round disk about 20cm in diameter


place the pav into the oven and immediately turn it down to 300, this is done so that the outside will form a crisp crust from the immediate blast of hot air and as the oven comes down in temperature it allows inside to bake up soft and pillowy, like a giant marshmallow with crispy shell

Bake the pav for 1hr 45min. When it's done open the oven door and let it cool completely like this, don't worry if the pavlova caves in the centre, mine did. Sometimes it happens when the oven door is open too quickly I think next time I would just prop it open slightly with a wood spoon so that it can release the hot air more gently. It will still look and taste amazing though!

when you're ready to serve place the pavlova on a serving platter, spread the lemon curd all over the top and then softly whipped cream over that.  I forgot to take a pic of it before I served it to guests I had over the weekend, here is what a slice of it looked like. It's so good it was all I had left and that didn't last long either.  

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