Description
A light and airy pavlova topped with tangy lemon curd and fresh fruits, perfect for any occasion.
Ingredients
Scale
- 4 large Egg Whites
- 1 cup Granulated Sugar
- 1 tablespoon Cornstarch
- 1 teaspoon White Vinegar
- 1 cup Heavy Cream
- 1 cup Lemon Curd
- for topping Fresh Berries
Instructions
- Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, beat the egg whites until soft peaks form.
- Gradually add the sugar, continuing to beat until the mixture is glossy and stiff peaks form.
- Gently fold in the cornstarch and vinegar until just combined.
- Spoon the meringue mixture onto the prepared baking sheet, shaping it into a circle with a slight indentation in the center.
- Bake for 1 hour, then turn off the oven and let the pavlova cool completely inside the oven.
- Once cooled, whip the heavy cream until soft peaks form.
- Spread the lemon curd over the pavlova, then top with whipped cream and fresh berries.
- Serve immediately and enjoy!
- Prep Time: 20
- Cook Time: 1
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Keywords: Lemon Curd Pavlova, pavlova recipe, lemon dessert, meringue dessert, Australian dessert