Pavlova Wreath with Lemon Curd & Seasonal Fruit
Nothing beats a show-stopping pavlova as the centerpiece for your festive table! It is also a lighter way of ending off a celebratory feast.
- Serves: 6 - 8
- Recipe Category: Dessert: Cold
You Will Need:
Method:
Adjust the oven rack to the middle position and preheat the oven to 150 °C.
Line a wide baking sheet with non-stick baking paper.
Separate the eggs.
The whites go into a spotlessly clean stainless steel or glass mixing bowl (not plastic).
Beat the egg whites with lemon juice and salt (do not add castor sugar at this stage), using a stand mixer or hand beater, on high speed until the whites stand up in soft peaks.
Now gradually add the castor sugar, little by little, while beating on high speed.
You will end up with a snow white, thick and shiny meringue.
Fold in the cornflour and vanilla.Â
Draw a circle on a piece of baking paper – about 23 cm in diameter.
Draw another circle in the middle, about 10 cm in diameter.
Turn the paper over and stick it to a baking sheet using small amounts of pavlova mixture.
Use two large spoons to spoon the mixture into a wreath shape on the paper.
Transfer it to the oven, immediately turning down the heat to 110 °C.
Bake for 1 hour and 45 minutes.
Turn off the oven without opening the door.
Leave the pavlova to cool completely, without opening the door (about 2 - 2 ½ hours).
Remove the pavlova from the oven and keep it in an airtight container (on the baking paper) until ready to use.
When ready to serve, carefully remove the baking paper from the bottom of the pavlova and transfer to a serving platter.
Top the pavlova with whipped cream, chilled lemon curd, fresh fruit/berries, and a few spoonfuls of passion fruit pulp.
Serve soon.
Pavlova Wreath with Lemon Curd & Seasonal Fruit
Nothing beats a show-stopping pavlova as the centerpiece for your festive table! It is also a lighter way of ending off a celebratory feast.
- Serves: 6 - 8
- Recipe Category: Dessert cold
You Will Need:
Method:
Adjust the oven rack to the middle position and preheat the oven to 150 °C.
Line a wide baking sheet with non-stick baking paper.
Separate the eggs.
The whites go into a spotlessly clean stainless steel or glass mixing bowl (not plastic).
Beat the egg whites with lemon juice and salt (do not add castor sugar at this stage), using a stand mixer or hand beater, on high speed until the whites stand up in soft peaks.
Now gradually add the castor sugar, little by little, while beating on high speed.
You will end up with a snow white, thick and shiny meringue.
Fold in the cornflour and vanilla.Â
Draw a circle on a piece of baking paper – about 23 cm in diameter.
Draw another circle in the middle, about 10 cm in diameter.
Turn the paper over and stick it to a baking sheet using small amounts of pavlova mixture.
Use two large spoons to spoon the mixture into a wreath shape on the paper.
Transfer it to the oven, immediately turning down the heat to 110 °C.
Bake for 1 hour and 45 minutes.
Turn off the oven without opening the door.
Leave the pavlova to cool completely, without opening the door (about 2 - 2 ½ hours).
Remove the pavlova from the oven and keep it in an airtight container (on the baking paper) until ready to use.
When ready to serve, carefully remove the baking paper from the bottom of the pavlova and transfer to a serving platter.
Top the pavlova with whipped cream, chilled lemon curd, fresh fruit/berries, and a few spoonfuls of passion fruit pulp.
Serve soon.