Easter Lemon Pavlova
This is the easter dessert to complete the easter lunch. I did change a lot from the original recipe ( only sugar content ), from Mary Berry. She is the queen of baking in England, her collection of cakes will brighten up your eyes. I got most of the influence from her but still have far away to learn.
I liked to make more tangy lemony flavour and I reduced a lot of sugar again to suit me, because I am not a fan of too sweet dessert. I’m not sure I can work it out, cause some people told me can’t reduce too much sugar to make meringue, it won’t work. But I just can’t stand for too sweet that cover my favourite lemony flavour, Surprise me, it came out the result so nice, I can enjoy the strong tangy lemony favour with a little bit sweet But, if you’re prefer sweeter, adjust the quantity of sugar content.
Easter lemon pavlova
For the meringue Ingredient:
- 3 Egg whites, medium size
- 90g Caster sugar
- 1 tsp White wine vinegar
- 1 tsp cornflour
For the lemon curd filling ingredient:
- 3 Egg yolks, medium size
- 90g Caster sugar
- 2 Lemon, juice only ( about 56g 0
- 80g Butter, cubed
- 100g Whipping cream, whisked
For the candied lemon zest:
- 80g Caster sugar, plus extra for coating the zest
- 4 Lemon, zest only ( cut into long strips, without the white bits )
To decorate with few mini-eggs
- Preheat the oven to 325°F/160°C/140°C (fan oven), or gas mark 3.
- Lay a piece of baking paper on a baking tray.
- Put the egg whites into a bowl and whisk on the fastest speed with an electric hand-whisk or in a free-standing mixer. Gradually, still whisking on maximum speed, add generous teaspoons of sugar until the mixture is stiff and shiny and stands in peaks form.
- Blend the vinegar and cornflour together in a cup and mix until smooth. Stir this into the meringue mixture.
- Spread half of the meringue mixture onto the paper and form a circle. Fill a piping bags, fitted with a rose nozzle, with the rest of the meringue mixture. Carefully pipe about 6 separate little nests around the edge of the circle.
- Bake into the preheat oven on the middle shelf, turn the heat down to 275°F/140°C/120°C (fan oven), or gas mark 1, bake for about 1 hour to 1 and half hour, or until it easily come off the paper. The pavlova will be a pale creamy colour rather than white. Turn off the oven and leave the pavlova in the oven to become cold.
- Now, make the lemon curd for the filling. Place a heatproof bowl over a pan of hot water, simmering gently on the stove. Add the egg yolks, sugar and lemon juice to the bowl and whisk. Gradually add the butter, whisking continually until it starts to thicken. It should coat the back of a spoon, it will firm up further once cooled.
- Whisk the whipping cream in a large bowl until thickened, then swirl it through the cooled lemon curd.
- Spoon the lemon curd and cream mixture into the middle of the pavlova and spread over the base of the meringue nest. Spoon a lemon filling into each of the mini nests. Decorate by placing three chocolate mini-eggs.
- To make the candied lemon zest: put the water and sugar into a pan. Bring to the boil, stirring , add the zest and boil for 2 – 3 minutes, or until syrupy. Drain on parchment paper, roll in extra caster sugar and leave to dry in a warm place for a couple of hours, or overnight. Place the candied zest in the middle of the pavlova , and serve.