Ingredients:
Pavlova:
8 egg whites
2 1/2 cups fine/castor sugar
1 tsp vinegar or lemon juice
Berries, for topping
Mint, for topping
Lemon Curd:
8 egg yolks
5 large lemon zest and juice (1 cup)
1 cup sugar
1 1/2 sticks of butter, cut into pieces
Whipping Cream:
2 1/2 cups heavy whipping cream
1 tbsp vanilla extract
1 cup mascarpone or greek yogurt
Preparation:
Preheat oven to 300 degrees.
Using a stand up mixer with a whisk attachment, beat egg whites for 3 mins on medium.
Add sugar by the tbsp every 20-30 seconds.
Once all sugar is added, whip an additional 6 mins.
Add vinegar and whip for an additional 3 mins.
Turn off mixer and pinch the meringue to check if it is done. It will need to feel smooth not grainy. If it is whisk for an additional 3 mins.
On a baking sheet with parchment paper, place meringue in the middle shaping it in a circle in the shape of a cake.
Using a spatula, swipe the sides up all around to create a “barrier” for the toppings.
Place meringue in oven and turn temp down to 230 degrees.
Bake for 2hrs 30 mins then turn off oven and leave for 4-5 hours or overnight if you can.
While meringue is baking, start whipping cream.
Whip cream and extract until stiff peaks then fold in the mascarpone. Place in fridge.
Next make the lemon curd.
Combine egg yolks, sugar, zest and juice in small sauce pan. Whisk to combine. Turn on medium heat and stir occasionally. Turn off heat and whisk in butter. Set aside to cool and set.
To assemble the pavlova: Pour half the whipping cream on top then the curd and garnish with berries and mint.
Tips:
Try making an orange curd or doing both lemon and orange. The orange is sweeter so mixing it might be nice!
Whatever you do, don’t be tempted to open the oven before the time. Your goal is to make sure it doesn’t crack. Humidity can effect this as well. So even if you follow all the rules you still might have some cracks in your pavlova. Good thing is you are going to top it with garnish and it won’t matter!
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