Pavlova with Lemon Curd and Berries
Pavlova is named after the Russian ballerina Anna Pavlova, who visited Australia and New Zealand in the 1920s.
This is vegetarian and gluten free recipe. Dish can be prepared in 140 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Pavlova with Lemon Curd and Berries
Ingredients
Instructions
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Preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper.
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In a clean, dry bowl, beat the egg whites until stiff peaks form.
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Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites until glossy and stiff.
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Gently fold in the cornstarch and white vinegar.
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Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round disc with a slight indentation in the center.
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Bake in the preheated oven for 90 minutes, then turn off the oven and let the pavlova cool completely inside the oven.
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Once the pavlova is cooled, carefully transfer it to a serving plate.
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Spread the lemon curd over the pavlova, filling the indentation in the center.
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Top with mixed berries and dust with powdered sugar.
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Serve immediately and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 45g15%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
