Let's Make... Strawberry & Lemon Pavlova
This delicious pudding is a summer classic, and is perfect for when you are feeding a big crowd. We've used our amazing fresh local Hampshire eggs from Oaktrack for the marshmallowy meringue base, along with their stunningly zesty Lemon Curd to give a twist to the creamy topping. Remember to leave yourself plenty of time to bake and cool the base... You could even make it the night before your party, and leave in the oven to cool overnight. Enjoy!
Serves 10
Ingredients
Meringue:
6 egg whites (room temperature)
300g golden caster sugar
pinch salt
3 tsp cornflour
1tsp vanilla extract
Topping:
300ml double cream
180g lemon curd
Method
1. Preheat oven to 150c fan, and line a baking tray with baking parchment. Trace a circle onto the parchment by drawing around a medium sized plate with a pencil.
2. Using a sparkling clean bowl and whisk, whisk together the egg whites with a pinch of salt to make stiff peaks.
3. Gradually add the sugar, 2 tbsp at a time, whisking after each addition. Ensure the sugar is fully dissolved in the mixture.
4. Once all the sugar is added, whisk on high for 2-3 minutes, to create a very thick and glossy mixture.
5. In a small bowl, mix the cornflour, vinegar and vanilla. Add to the meringue mixture and whist until just combined.
6. Scoop the meringue mixture onto the prepared baking parchment for form a circle. Gently shape the pavlova by using a spatula to make neat lines from bottom to top.
7. Place the base into the oven, and reduce the temperature to 120c fan. Cook for 75 minutes, until lightly browned (don't open the oven door!). Turn off the oven, leave the door closed and allow to cool for at least 3 hours (you could leave the base to cool overnight).
8. To serve, whip the cream and gently fold through the lemon curd to create a marbled effect. Spread across the top of the meringue. Chop the strawberries into quarters and scatter across the top.