For a super impressive dessert, try this delicious Pavlova recipe, courtesy of our friend, Arwen Sellick. We love to enjoy a glass of chilled bubbles with this sweet treat; try our organic light and dry Prosecco.
Strawberry and Lemon Curd Pavlova
- 4 egg whites
- 230g caster sugar
- 1 tsp vanilla extract
- 1 tsp white wine vinegar
- 1 tsp cornflour
Lemon Curd ingredients:
- 4 egg yolks
- 100g caster sugar
- Zest and juice of 2 lemons
- 75g butter, cut into cubes
- 250ml cream, whipped
- 250g strawberries, sliced
- 2 tbsp caster sugar
- Fresh mint leaves
We like to cook the meringue the day before as it frees up over space on the day and we like to cool it in the oven overnight.
Pre-heat the oven to 150C / 130C fan assisted. Pour the egg whites into the bowl of a food mixer with the whisk attachment or into a mixing bowl if you plan to use an electric hand whisk (make sure you wipe the bowl before you use it to make sure it’s totally clean). Whist your egg whites until soft peaks form and then, continuing to whisk, add sugar 1 tbsp at a time until stiff peaks form and your mixture is glossy. Add the vanilla extract, white wine vinegar and cornflour and whisk again to incorporate.
Line a baking tray with baking paper and mark out a circle to help you shape your meringue. Use a spatula to smooth the sides and then place into the over to cook for one hour. Once your time’s up, switch off the oven and leave your meringue in the oven to cool slowly overnight. (Just don’t forget about it when you switch on your oven the next day!) When you do take out the meringue, it can just sit covered at room temperature until you need it.
For the lemon curd, you’ll need either a bain marie or a heatproof bowl placed over a small saucepan. Fill the lower saucepan with an inch or two of water (it’s important it doesn’t touch the bottom of the bowl or pan above it). Bring the water to simmer. Place your egg yolks, sugar and zest and juice of your lemons in your top bowl over the heat and start to whisk. You’ll need to whisk the mixture constantly for 10 minutes to ensure the eggs don’t scramble and you’ll see that it will start to thicken. If it hasn’t started to thicken after about 6 or 7 minutes, turn up the heat a little. You’ll know when it’s done as you’ll have something that looks a bit like hollandaise. Take your mixture off the heat and add your butter cubes one at a time, whisking to incorporate in between. Cover your lemon curd with clingfilm, pushing it down so it touches the top to prevent the curd from forming a skin. The curd can be stored in the fridge for up to a week.
An hour or two before you want to serve the meringue, place your strawberries in a bowl, sprinkle with 2 tbsp caster sugar and then stir to combine. Pop in the fridge until you’re ready to serve, you’ll see they become deliciously juicy.
To construct your pavlova, place the meringue on a serving plate, top with your whipped cream, lemon curd and then finally the strawberries. Finish by sprinkling over a few mint leaves and serve straight away.