Mini Lemon & Raspberry Pavlovas
Vegetarian
Nut Free
Gluten Free
Serves 8 people
25mins Prep
50mins Cook
A treat-sized take on a kiwi classic using fan favourite, Barker's NZ Squeezed Lemon Curd.
Ingredients
Pavlovas
- 3 Egg white
- 2/3 cup Caster sugar
- 1/2 tsp Cornflour
- 1/2 tsp Lemon juice
To serve
- 250 ml Thickened cream
- 6 Tbsp Barker's NZ Squeezed Lemon Curd
- 1 punnet Raspberries
- or 2 tbsp Freeze dried raspberries
Method
Pavlovas
- Line a large baking tray with baking paper and draw 8 x 7cm circles on the paper, leaving a few centimetres between each circle. Preheat oven to 130ºC fan bake / 150ºC conventional.
- Place egg whites in a large, clean bowl and use an electric beater or stand mixer to whisk to soft peaks. Add the sugar, 1 tablespoon at a time, while whisking, until the mixture holds stiff peaks, is glossy, and the sugar has dissolved. Whisk in the cornflour and lemon juice to just combine.
- Divide the mixture evenly between the 8 circles on the baking paper. Use a spoon to form into rounds with shallow nests in the middle.
- Place in oven and immediately turn the temperature down to 100ºC fan bake / 120ºC conventional. Bake for 50 minutes. The bases of the pavlova rounds should be dry - open the oven door very slowly and carefully check this while they are in the oven if you can, but do not remove from oven!
- Turn oven off, prop the oven door ajar slightly and allow pavlovas to cool completely in oven (1-2 hours). Once cool, transfer to an airtight container until ready to assemble.
To serve
- Spoon thickened cream into the nest of each pavlova. Top with Barker’s Lemon Curd and decorate with raspberries. Serve immediately.
Notes
- Use regular cornflour, not wheaten cornflour for a gluten-free recipe
This Recipe Uses
Squeezed NZ Lemon Curd 350g
$6.49
350g
