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Sensational Lemon Curd Pavlova

This is the recipe that I use to make the best pavlova ever! Coupled with my amazing lemon Curd recipe. The light pillowy inner with its cracking shell exterior will leave you wanting more than just one slice! The great thing about Pavlova is it can hide a multitude of mistakes. No need to worry, when it can be hidden with lashings of whipped cream.
Print Recipe
Prep Time:15 minutes
Cook Time:1 hour 30 minutes
Resting Time:3 hours
Total Time:4 hours 45 minutes

Equipment

  • Stand Mixer
  • or Hand Mixer

Ingredients

  • 8 egg whites
  • 1.5 cups castor sugar any fine type of sugar
  • 2 tbsp corn flour
  • 2 tsp vanilla essence
  • 2 tsp white vinegar

To Serve

  • whipped cream
  • fresh strawberries sliced
  • 1 serve of Lemon Curd See post for the link to my easy recipe

Instructions

  • In a bowl of your stand mixer, whip the egg whites until soft peaks form. Make sure the bowl is super clean.
  • As the peaks begin to form, add a tablespoon of castor sugar at a time to the egg whites. I count to ten then add the next tablespoon.
  • Once all the sugar has been added you should have a glossy stiff mixture that will stay in place. (I dare you to try the bowl over the head method to test).
  • Add the remaining ingredients to the bowl and whip for a couple of minutes until incorporated.
  • Preheat oven to 180℃ Fan Bake.
  • Line two trays with baking paper. Make some circle shapes on three pieces of baking paper. the measurements are 25 cm, 20 cm, and 12 cm (see video for tips).
    Divide all the mixture into the 3 circles
  • Place the trays into the oven and turn down to the temperate to 100℃ Bake.
  • Bake for 1 to 1.5 hours until the outside begins to harden and dry out. If the pavlova is beginning to colour too much, turn down the temperature. Every oven is different so keep an eye on the pavlova during the cooking process and make adjustments as needed. The pavlova should stay white in colour.
  • Once cooked, turn off the oven and ajar the oven door slightly and leave to cool.
  • Once cold, top the layers with fresh whipped cream (see video for tips).
  • Decorate the pavlova with the lemon curd. Slice and serve.

Video

https://youtu.be/ag36nA1dtsE

Notes

Castor can be made by blitzing white sugar together. Make sure you don't blitz it for too long as it can turn into powdered sugar.
To make sure your bowl and whisk is very clean, you can wipe it out with white vinegar.
You can save the yolks for custard
 
Servings: 10 people
Author: Farmers Wife Homestead