Preparation Time: 25 minutes
Cooking Time: 2 to 3 hours
Serves 6 to 8
Ingredients for the Meringue:
4 egg whites
1/4 teaspoon vanilla essence
225g caster sugar
1 teaspoon cornflour
1 teaspoon white or brown vinegar
For the Filling:
150ml double cream
3 tablespoons lemon curd seasonal fruit
For the Glaze: (optional)
3 tablespoons sieved apricot jam
1 tablespoon lemon juice
Cut 20 to 23 cm round of greaseproof paper or baking
parchment; place on a flat baking sheet; brush with a very few drops of
oil. 'Non-stick' (silicone) paper does not need oiling.
Preheat the oven. For a slightly marshmallow texture, bake for about 1 1/4 hours. For a dry crisp texture
and when storing the meringue, bake at
2 to 3 hours until then meringue is well dried out.
Whisk the egg whites until stiff, do not over-beat - the cassette
describes how to check that the whites are the correct consistency and
the importance of adding the sugar correctly.
Whisk in the vanilla essence; blend the sugar and cornflour; gradually
whisk hall of the sugar mixture into the egg whites then fold in the
remainder. Lastly add the vinegar.
Spoon just under half the mixture over the paper round; spoon or
pipe the remainder around the edge to make a flan shape and bake.
Allow to cool then carefully remove from the tin and strip away the
paper from the base.
Whip the cream, add the lemon curd and spread over the bottom of the
Pavlova.
Fill the case with the fruit, this can be a mixture of fresh
and well drained canned or frozen fruit, such as sliced figs and grapes.
Warm the jam, add the lemon juice, cool then brush over the fruit.
To Freeze:
Not necessary as a Pavlova can be stored in an airtight tin.
