A pavlova is an Aussie Christmas classic, and in my life, an absolute staple that graces the family Christmas dessert table with a prime position in the centre. Don't get me wrong I love a classically topped pav with the kiwi, berries and passionfruit.... BUT (you know I love to shake things up a little) I wondered what a pav would taste like with lemon curd on top and my oh my I was not disappointed and you won't be either!! It's like a hybrid between a classic pavlova and lemon meringue pie. Seriously SO good... and I know I say that a lot, but this is next level! It may look like it only has a few elements, but you only need a few to make the hero (the meringue) absolutely SHINE! So let's break it down... A crispy on the outside, marshmallowy on the inside pavlova, topped with fresh vanilla bean cream, lemon curd, macerated berries and edible flowers for that little bit of prettiness. Sound good? you betcha it is!!
Some tips and tricks before you get started
Pavlovas in general can sometimes be a little temperamental when it comes to the weather (hello humidity) That's why this recipe uses a swiss meringue instead of a traditional French meringue. The swiss meringue is a lot more weather resistant and I think gives a crispier outer edge ( which is my favourite part)
Make sure your oven is properly calibrated. If the temperature is off just by a few degrees you could end up with a lightly toasted pavlova instead of crisp white. I mean its not the end of the world but it does look nicer.
It is not necessary to add the lines on the side of the pavlova, so if you want to leave it rustic... go for it!
Do not open the door of the oven whilst the meringue is in there. The oven is already at such a low temperature that any variation can affect the outcome resulting in cracked meringue, deflated meringue and weepy meringue.
Get yourself a good candy thermometer. I love using digital one that way you know it is super accurate.
Pavlovas almost always end up with a few little cracks. Please don't stress, that's what the toppings are for!
The lemon curd can absolutely be made the day before, in fact I encourage it. The lemon will develop further and be extra tart.
Lemon Curd Pavlova
Makes: 8" round Pavlova
Time: 3.5 hours
Ingredients
Pavlova
200g egg whites (approx 6 eggs)
300g caster sugar
1 tsp vanilla bean paste
2 tsp cornflour
2 tsp white vinegar
Lemon curd
100g caster sugar
50g egg yolks
50ml lemon juice
zest of 2 lemons
40g butter
Topping
200ml thickened cream
1/2 tsp vanilla paste
1 tbsp caster sugar
50g frozen raspberries
20ml orange juice
6 large strawberries - Cut into small wedges
1 punnet of blueberries
Edible flowers (optional)
Instructions
Pre heat oven to 175°C and line a baking tray with baking paper and draw a 8" circle (I traced a cake tin) . Flip the baking paper over so the meringue doesn't come into contact with the marker that was used.
In the bowl of a stand mixer combine the egg whites, sugar and vanilla. Place the bowl over a pot of simmering water to create a double boiler and whisk well to combine. ( Make sure the bottom of the bowl does not touch the water)
Gently whisk the egg whites constantly, to avoid cooked egg white lumps, until it reaches 75°C on candy thermometer. Transfer the bowl to the stand mixer fitted with the whisk attachment.
Whisk the meringue on high until stiff peaks form and the meringue cools down, approx 5 mins.
Turn the mixer to low and add in the cornflour and vinegar and whisk on high for a further 1 minute to make sure it is completely incorporated.
Turn the meringue out onto the baking tray, and using a palette knife get the meringue into a round cylindrical shape. Once the meringue is in a round shape, use the tip of the palette knife and run it up the side of the meringue to create lines. ( This is completely optional, if you want to leave it rustic, by all means just leave it)
Place the tray in the oven immediately and reduce the oven temperature to 100°C Bake the nests for 2 hours and then turn the oven off and allow the pavlova to cool down in the oven for a minimum of 2 hours or overnight.
Remove the pavlova from the oven and either transfer to a serving platter carefully, or store until serving.
For the lemon curd combine the lemon juice, lemon curd, egg yolks and sugar in a bowl over a pot of simmering water on the stove to create a double boiler. Stir occasionally until it thickens and coats the back of a spoon.
Strain the curd and allow to cool. When the curd is cooled (approx 25°C-32°C) add the butter with an immersion blender (stick blender) and refrigerate until set (2-3 hours) or overnight which is best.
For the macerated berries combine the blueberries, strawberries, raspberries and orange juice in a bowl and mix together. Cover and refrigerate for approximately 1 hour
Once the pavlova has cooled and is ready to be decorated, place the cream, sugar and vanilla in a bowl fitted to a stand mixer and whisk on high until medium to stiff peaks form.
To layer the toppings, spread the cream on top of the pavlova. Create a shallow well in the cream for the curd to go into. However if you like a more organic looking pav, you can just let the curd flow.
Spread the curd on top of the cream and top with the macerated berries and edible flowers
Enjoy immediately.
Shelf life and storage
The pavlova that is decorated is best consumed the same day, otherwise the meringue can go soggy from the liquid in the topping. However the undecorated pavlova can be stored in an airtight container until needed, provided no moisture or humidity is lingering.
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