Pavlova Recipe
baked meringue, lemon curd, seasonal fruit, blueberry dust, vanilla cream, herb oil
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Ingredients
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Pavlova Components
Method
Preparation Steps
- 1
Make the Pavlova Base
Preheat the oven to 250°F (120°C). In a clean, dry bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to whip until stiff peaks form and the mixture is glossy. Gently fold in cornstarch, vinegar, and vanilla extract. Spread the meringue onto a lined baking sheet in a circular shape, creating a slight well in the center. Bake for 1 hour or until the outside is crisp and the inside is soft. Turn off the oven and let the Pavlova cool completely in the oven.
- 2
Prepare the Lemon Curd
In a saucepan over low heat, combine butter, sugar, lemon juice, and lemon zest. Stir until melted and sugar is dissolved. In a bowl, whisk the egg yolks and slowly pour in the warm butter mixture, whisking constantly. Return to the saucepan and cook gently until thickened. Strain through a sieve and let cool.
- 3
Whip the Cream
In a mixing bowl, whip the heavy cream until soft peaks form. Sweeten to taste if desired.
- 4
Assemble the Pavlova
Once the Pavlova has cooled, spread the lemon curd into the center. Top with whipped cream and arrange seasonal fruits on top. Drizzle with herb oil and sprinkle with blueberry dust if desired.
