Mini Pavlova
A meringue-based dessert that's crisp on the outside and soft on the inside, here topped with a tangy lemon curd and fresh fruit. Making pavlova can be a bit tricky, as the meringue needs to be cooked just right to achieve the perfect texture. But with a little practice, anyone can learn to make this delicious dessert!
Ingredients
Pavlova:
- 4 egg whites
- 200 g sugar
- 1 tsp cornstarch
- 1 tsp lemon juice
Lemon Curd:
- 4 egg yolks
- 130 g sugar
- 1 lemon zest & juice
- pinch of salt
- 85 g butter
- Fresh fruit
Instructions
Pavlova:
- Preheat oven to 225°F (105°C). Line a baking sheet with parchment paper.
- In a large bowl beat the egg whites until foamy. Slowly add in the sugar and beat until stiff peaks form.
- Fold in the cornstarch and lemon juice until just combined.
- Spoon a 3 inch wide mound onto the parchment paper and indent the center with the spoon to allow room for the filling. Repeat for the rest of the pavlovas.
- Bake for 1 hour and 15 minutes. In the mean time, make the lemon curd.
- Turn the oven off and let the meringue sit in the oven to cool (about 30 minutes).
- Place the meringues on a cooling rack until ready to be assembled.
Lemon Curd:
- Whisk together the egg yolks and sugar. Then mix in the lemon zest, lemon juice, and salt until well combined.
- Place the mixture on top of a double boiler. Constantly whisk until it becomes thick (about 10 minutes).
- Remove from the heat. Whisk in the butter until melted and well combined.
- Pour the curd into a bowl and place a piece of plastic wrap on top, directly touching the top layer to prevent a film from forming. Allow to cool completely.
Assemble:
- Top each mini pavlova with a heaping spoonful of lemon curd and fresh fruit of your choice!