Prep Time: 10 minutes + cooling time
Cooking Time: 2 hours
Serves: 6-8
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Pavlova with lemon curd and blue berries www.bitsofcarey.co.zaWith the festive season just around the corner, a good fool proof pavlova recipe is in order don’t you think? This pavlova is always a showstopper when I’m entertaining. It’s light and airy with a crisp outer crust and a sticky ”marshmallowy” center.  Just how a pav should be in my opinion. Nothing grates my cheese more than a overly sweet dry pavlova.  This pavlova is my go to dessert especially after a heavy meal and is perfect for balmy summer evenings. I simply fill mine with lemon curd cream and scatter with blue berries and a few more drizzles of lemon curd. And when I’m feeling really lazy, I fill my pav with double cream yoghurt, fresh berries and a drizzle of honey. Simple, delish and perfectly balanced.

Pavlova with Lemon Curd Cream & Blueberries 

Ingredients:
4 eggs whites from large room temperature eggs
200 ml castor sugar
5 ml vinegar
15 ml hot water
2.5 ml vanilla paste
corn flour for dusting
250 ml cream, whipped to soft peaks
+- 250 ml lemon curd (available in stores or make your own)
125 g blueberries

Method:
Preheat the oven to 140 Degrees Celsius (non fan assisted).
Line a baking tray with baking paper and lightly dust with corn flour (this is very important).
Place the egg whites, sugar, vinegar, hot water and vanilla paste in a clean metal or glass bowl (or mixer) and whisk at the highest speed for 5 minutes until you have soft white peaks of meringue.
Spoon the mixture onto the lined tray into a 20 cm in diameter round. Gently create a well in the center. Be mindful not to make it too deep as it will thin out the base too much.
Bake in the middle shelf for 1 hour and 30 minutes. Switch oven off and leave in the oven for another 30 minutes.
Remove from the oven and allow to cool completely before sliding onto a serving dish.
When ready to serve: Fold three quarters of the lemon curd into the whipped cream and spoon into the cooled pavlova. Top with blue berries and drizzle with remaining curd.

Trust me, you will be dubbed the Pav Queen or King with this foolproof recipe, you’re welcome. Enjoy!

This recipe featured in my ”6 Flop-proof Christmas desserts” article I wrote for Food24 in 2012.

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