OUTDOOR AND ACTIVE
FRESH FRUIT PAVLOVA SERVED WITH HOMEMADE LEMON CURD
​Ingredients
For the Pavlova
4 egg whites
250g castor sugar
1 teaspoon vanilla essence
1 teaspoon vinegar
1 teaspoon corn flour
For the Filling
100g raspberries
100g blueberries
200g strawberries
350ml fresh double cream (38-40%)
For the Lemon Curd
Method
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whip the egg whites to "full peak"
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slowly add the sugar to the egg whites whilst continuing to whisk the meringue
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once all the sugar is added, gently stir in the combined vanilla essence, vinegar and corn flour
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split the mixture into 3, place the meringue on baking parchment and form into 3 circles
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bake for 10 minutes on 140oC and then reduce heat to 100oC and bake for a further 45 minutes
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turn the oven off and allow to cool
For the Filling​
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whip the cream
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place a layer of cream, 1/3 of the berries and several dessert spoons of the lemon curd on the base layer
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place the second meringue circle on the first layer and repeat
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finally place the final meringue circle on the second layer
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any remaining fruit, cream and lemon curd-spread around the base in "dollops"
