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A pavlova is a type of meringue. But whilst a meringue is dry and crispy throughout, a pavlova has a crispy shell and a soft, chewy and marshmallow-like centre.
Ingredients:
Pavlova:
3 eggs whites
180g caster sugar
¼ tsp baking powder
¼ tsp vanilla extract
Pinch of salt
Lemon curd:
120ml double cream
120g lemon curd
To decorate:
Lemon curd (to drizzle)
Lemon zest
Method:
Pavlova: Pre heat oven to 150⁰C. Line a baking tray. Whisk eggs whites and salt on slow for 1-2 minutes. Increase speed to medium and continue to whisk for another couple of minutes until the egg whites have formed stiff peaks (but still moist). Increase speed to high and gradually add the sugar and baking powder until all is incorporated and mixture is stiff and glossy, then whisk in the vanilla.
Either use a large spoon and place blobs on a baking tray, or cut a large hole in the bottom of a piping bay and pipe out large dollops. Reduce oven temperature to 140⁰C and bake for appx 30-40 mins. When ready turn off oven and leave meringues in to cool.
Lemon curd: Whip up the cream until thick and airy but still with a softness. Gently fold in the lemon curd. Leave in the fridge until the pavlovas have completely cooled, then spread a generous amount over the top of one and then place another on top, being careful not to press too hard or they will collapse!
Place in the freezer until ready to serve but take out 30 mins prior to eating. Drizzle over some of the remaining lemon curd and some lemon zest.
Enjoy.
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.