Australian/New Zealand Pavlova
- Serves
- 8
- Prep
- 40 min plus cooling
- Cook
- 1 hr 15 min
- Difficulty
- Medium
History & Origin
Pavlova is claimed by both Australia and New Zealand and was named for ballerina Anna Pavlova after her 1920s tours. Mini pavlovas are a practical celebration variation: each meringue keeps the crisp shell and marshmallow centre, then receives lemon curd, cream and berries just before serving.
Ingredients
- 4 large egg whites, room temperature
- 1 cup caster sugar
- 1 tsp cornflour / cornstarch
- 1 tsp white vinegar or lemon juice
- 1 tsp vanilla extract
- For lemon curd: 2 large eggs plus 2 yolks
- 1/2 cup sugar
- 100 ml / 1/3 cup plus 1 tbsp lemon juice
- 5 1/2 tbsp unsalted butter, cubed
- 250 ml / 1 cup double / heavy cream
- 1 tbsp icing / powdered sugar
- 10 1/2 oz mixed berries and passionfruit, if available
Steps
- Heat the oven to 140°C / 285°F. Line two trays and mark eight 9 cm / 3 1/2 in circles.
- Whisk egg whites to soft peaks. Add caster sugar one spoonful at a time until thick and glossy, then fold in cornflour, vinegar and vanilla.
- Spoon into the circles, making a shallow well in each. Put in the oven, reduce to 110°C / 230°F and bake for 65-75 minutes. Turn off the oven and cool completely inside.
- For the curd, whisk eggs, yolks, sugar and lemon juice in a saucepan over low heat until thick enough to coat a spoon. Remove from the heat, whisk in butter and chill.
- Whip cream with icing sugar to soft peaks. Just before serving, fill each meringue with cream and a spoonful of lemon curd.
- Top with berries and passionfruit and serve at once.
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